ISO 8156:2005 PDF

Name: ISO 8156:2005 — Dried milk and dried milk products — Determination of insolubility index
SKU: ISO 8156:2005
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Dried milk and dried milk products — Determination of insolubility index

Название (английский):

ISO 8156:2005

Dried milk and dried milk products — Determination of insolubility index

Статус документа:: Действующий
Формат:: Электронный (PDF)
Количество страниц:: 10
Дата публикации:: 12 октября 2005 г.
Издание:: ISO IS 8156 edition 2 version 1
ICS:: 67.100.10

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Описание (английский):

ISO 8156|IDF 129:2005 specifies a method of determining the insolubility index, as a means of assessing the solubility, of dried whole milk, dried partly skimmed milk and dried skimmed milk, whether non-instant or instant. The method is also applicable to dried whey, dried buttermilk and dried milk-based baby food, as well as to any of the dried products listed in which milk fat has been replaced by another fat, or which has been roller-dried instead of spray-dried.

Abstract

Похожие стандарты

Упомянутые в описании и другие стандарты ISO

Overview

ISO 8156:2005 (IDF 129:2005) - Dried milk and dried milk products - Determination of insolubility index - specifies a standard laboratory method to assess the solubility of dried milks by measuring the insolubility index (volume of sediment in mL) after reconstitution and centrifugation. The method applies to spray‑dried and roller‑dried whole milk powder, partly skimmed and skimmed milk powder, and is also valid for dried whey, dried buttermilk, dried milk‑based baby food, and products where milk fat is replaced by another fat.

Key topics and technical requirements

Principle: Reconstitute a defined test portion in water at a controlled temperature, mix with a specified mixer, allow to stand, centrifuge a defined aliquot in a graduated tube, remove supernatant, redisperse, re‑centrifuge and record the sediment volume (insoluble residue) in millilitres.

Reconstituting temperature: Use 24 °C for products normally reconstituted in cold water (typically spray‑dried) or 50 °C for products intended for warm reconstitution (often roller‑dried). Report results with the temperature, e.g. 0.25 mL (24 °C).

Water quality: Use distilled, demineralized, or equivalent water.

Apparatus specifications:

Mixing jar: 500 mL glass jar (clover‑leaf pattern).
Mixer and impeller: 16‑bladed stainless steel impeller with defined blade pitch and positioning; impeller operational speed (3 600 ± 100) min⁻¹ and a fixed distance from jar bottom (10 ± 2 mm).
Thermometer: accuracy ±0.2 °C; water baths controlled to ±0.2 °C.
Measuring cylinder: 100 mL plastic ±0.5 mL; balance accurate to 0.01 g.

Reagents: Silicone antifoaming agent (aqueous emulsion ~30%) - test for suitability per procedure.

Precision: Method precision (repeatability, reproducibility) established via interlaboratory study and considered satisfactory for routine use.

Applications

Quality control and grading of milk powders and other dried dairy products.

Routine testing in production laboratories to monitor solubility and detect dry‑heat damage or manufacturing/storage defects.

Specification compliance for manufacturers, dairy processors, contract laboratories, and regulatory bodies.

Related standards

ISO 8156 is published jointly as IDF 129:2005 and builds on historical ADMI solubility methods; consult other ISO/IDF methods for complementary physical and chemical tests of dried milk products.

Keywords: ISO 8156, insolubility index, dried milk, milk powder, solubility test, spray-dried, roller-dried, reconstitution temperature, dairy quality control.

ISO 8156:2005 PDF

Abstract

Похожие стандарты

Overview

Key topics and technical requirements

Applications

Who should use this standard

Related standards

Технические детали

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