DIN 10326:2007-12
Milk products and ice cream - Determination of sucrose and glucose content - Enzymatic method
| Fecha edición: |
2007-12-01
En Vigor
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| Idiomas disponibles: | Alemán |
| Resumen: | This standard specifies a method for the enzymic determination of sucrose and glucose content in milk products and ice-cream. Precipitation of fat and proteins followed by filtration. Differend treatment of two parts of the filtrate with enzymes and spectrometric measurement at a wavelengh of 340 nm to determine the amount of reducted nicotinamide adenine dinucleotide (NADH) produced, which is in one part to the filtrat proportional to the glucose content and in the other part proportional to the sucrose and glucose content. |
| Keywords: | Chemical analysis and testing|Chemicals|Dairy analysis|Dairy products|Definitions|Determination of content|Enzyme assay|Food inspection|Food products|Food testing|Glucose|Ice|Ice cream|Instruments|Mathematical calculations|Milk|Milk products|Sucrose|Sugar (food)|Test report|Testing |
| ICS: | 67.100.01 - Leche y productos lácteos en general |
| CTN: | |
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Reemplazo Normas |
Reemplaza a DIN 10326:1986-02 Reemplaza a DIN 10326:2006-10 |
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