QB/T 3777-1999 Inspection methods for hard cheese

This standard applies to the inspection of hard cheese products. QB/T 3777-1999 Hard cheese inspection method QB/T3777-1999 Standard download decompression password: www.bzxz.net

Classification number X18
Light Industry Standard of the People's Republic of China
QB/T 3777-1999
Testing method for hard cheese
Published on April 21, 1999
State Bureau of Light Industry
Implemented on April 21, 1999
QB/T3777—1999
This standard is the original national standard GB5421—1985 "Testing method for hard cheese", which was issued by the State Administration of Light Industry [1999 No. 112] and the standard number is QB3777—1999. The content is the same as before. This standard was proposed by the former Ministry of Light Industry of the People's Republic of China. This standard was issued by the National Standardization Center for Dairy Products. This standard was drafted by the Heilongjiang Institute of Product Industry. The drafters of this standard are Zhang Baoyi, Li Yuzi, and Yu Guhua. YKANKAa
People's Republic of China Light Industry Standard
Hard Cheese Test Method
This standard is suitable for the test of hard cheese products:! Sample Standard
QBT3777-1899
Standard 5421-19B5
Mix the small sample thoroughly, take 30-50g of the sample with a horn spoon, grind gently and set aside. 2 Test Method
2.1 Determination of Moisture
2.1.1 Instrument: Same as 2.1.1.1 of Test Method for Sweetened Condensed Milk of G5418-85. 2.1.2 MethodWww.bzxZ.net
Put about 20g of seaweed in a small amount of water and bake in 98101 until the desired weight is reached. Weigh 2-3g (accurate to 0.2mg) of the decanted sample, stir the sea sand and cheese sample with a small amount of water, and then weigh them in a 102-105 degree oven until the difference between the two weights is no more than 2mg. Calculate the water content according to formula (1). Water content (%) =
| ... 2.2 Determination of fat 2.2.1 Roese-Gottlich method (1) 2.2.1.1 Apparatus and reagents: Except for Yi Lou 6N, the same as (B5.111-85 (Test method for cumulative powder) 2.4.1.1 and 2.4.1.2. 2.2.1.2 Method Take 1g of sample (accurate to 0.2 mg), 9ml of water, 2ml of liquid hydrogen water, use a glass spoon to heat slightly to make alcohol solution, use a shadow test paper as an indicator, add 6N hydrochloric acid solution and then add 10ml of 6N hydrochloric acid solution, add 5g of sea sand, cover with a glass, simmer for 5 minutes, after cooling, transfer the contents of the beaker to a Rohde-Gotley extraction bottle, rinse the beaker with 25% ethyl, add the washing liquid to the liposuction plate, after sufficient mixing, rinse with 2ml of oil, add the washing liquid to the liposuction bottle, and mix thoroughly. Extract the trapped The following operations are in accordance with GB5413-852.1.1.3. 2.2.2 Gerber method
2.2.2.1 Apparatus: Install B5413-852.4.2.1.1 content 2.2.2.2 Test. Follow the content of GB5413-B52.4.2.2.2. 2.2.2.9 Method
Take 2g of the sample (accurately weighed to 0.01g) that has been ground into a clean beaker and transfer it all into the milk without loss using a glass rod. Then add 10ml of 1.50-1.55% aldehyde to the milk fat meter, so that the cheese blocks do not stick to the wall of the milk fat neck, and then add 9ml of t-butyl alcohol, so that the liquid level is about 10-20m below the base of the milk fat meter neck, and then add 1ml of isocyanate, plug the bottle, and put the plug end down into a 65-70℃ water pot, and take it out and shake it continuously until the heavy white solution is completely dissolved. Take out the milk fat meter from the water bath pot and plug the fat column at the same time so that it is at the scale part of the milk fat meter. The following operations are in accordance with GB 5413-B5 Approved by the State Bureau of Light Industry on April 21, 1999
1099-04-21 Practice
2.4.2.1.3,
The error of two parallel determinations shall not exceed 0.1%. 2.8 Salt content is not less than
2.3.1 Apparatus
20ml porcelain snail.
b. High temperature furnace.
25l full test report.
d. Three bottles of 250ml,
2.3.2 Reagents
QET 3777—1999
■, 0.1N silver nitrate solution, the calibration method is the same as item 2.5.1.1 of GB5416-85 oil inspection method. b. 10% chromic acid (K,CrO,) solution.
2.3.3 Method
Weigh 2~3 cooked eggs in the sample (accurate to [twist]), carefully carbonize the 7 substances in the sample on the electric furnace, and make the product lose during carbonization. After fuming, it can be burned with a lamp or put in a high-temperature furnace for ashing. The precipitate is wetted with hot water, at least 5 times, and the precipitate is filtered into a three-dimensional flask each time with a rubber-headed squeegee. The filter is washed with water 3 times, and the total volume of hot water is about 1 ml. Use 0.5ml of final calcium as an indicator and titrate with 0.1N silver aldehyde solution until it turns red. The formula for calculating the content of edible oil is the same as that of GB5416-85 (Cream Inspection Method 2.5.2). 2.4 Determination of mercury is the same as that of GB 5413-85 2.10. 2.5 Inspection of coliform bacteria, fungi and pathogenic bacteria is the same as that of GB 5408-85 Milk Appendix B (Supplement).
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