AOAC Methods for Review in Codex STAN 234_11-2018

AOAC Official Methods Listed in CXS 234 for Milk and Milk Products

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calculation. Reagent blank should be <0.0020 g residue. If reagent blanks for set of test samples are negative, use negative number in calculation. ( Note : To subtract negative number [average weight blank residue] in equation below, add it to [(weight dish + fat) – weight dish].) Negative blank usually indicates that dishes were not completely dry at start of determination or that balance calibration shifted between weighing of empty dishes and dishes with fat. Cause of negative blanks and excessively high positive blanks should be identified and corrected. E. Calculations Calculate fat content (%) in cream as follows: Fat, % = 100 ´ {[(weight dish + fat) – (weight dish)] – (average weight blank residue)}/weight cream Reference: J. AOAC Int . 79 , 907(1996).

ã 2005 AOAC INTERNATIONAL

10/9/2018