AOAC Methods for Review in Codex STAN 234_11-2018

Condensed milks SUMMARY

Reference

1. Identify the commodity standard(s), food classor food category towhich themethodapplies.

Standard for Sweetened CondensedMilks

2018

CODEX STAN 282-1971

Current234

2. Does the commodity standard contain limits (maxormin) and/or ranges for theprovision?

Sweetened condensed milk Milkfat

ISO 1737 | IDF 13

Gravimetry (Röse-Gottlieb)

I I I

IfYES, include limitor range from standard?

Sweetened Condensed Milks Milk Protein in MNSF 15



ISO 8968-1 | IDF 20-1

Titrimetry (Kjeldahl)

 IfNO, is there someother textdiscussing this provision?

Sweetened Condensed Milks Solids 15

ISO 6734 | IDF 15

Gravimetry, drying at 102 °C

15 Milk total solids and Milk solids-not-fat (MSNF) content includewater of crystallization of lactose

Provision

Commodity type

Limit

Text

CODEX STAN 282-1971

Sweetened condensedmilk Sweetened condensed skimmed  milk Sweetened condensedpartly  skimmedmilk Sweetened condensedhigh fat  milk Sweetened condensed semi‐ skimmedmilk Sweetened condensedmilk Sweetened condensed skimmed  milk Sweetened condensedpartly  skimmedmilk Sweetened condensedhigh fat  milk Sweetened condensedmilk Sweetened condensed skimmed  milk Sweetened condensedpartly  skimmedmilk Sweetened condensedhigh fat  milk Sweetened condensed semi‐ skimmedmilk

8%m/m,minimum 1%m/m,maximum

IDF comments

Calculation from total solids content (gravimetry, drying at 102 °C), fat content (gravimetry, Röse-Gottlieb)

More than1%and less than8%  m/m

Sweetened condensed milks Milk Protein in MNSF 15

I

ISO6734|IDF 15 and

Milkfat

16%m/m,minimum

ISO1737|IDF 13 and

and protein content ( titrimetry, Kjeldahl)

4.0–4.5%m/m

ISO 8968-1|IDF 20-1

34%m/m,minimum 34%m/m,minimum

Comment: Calculation needed. Proposal to modify according to CCMAS 39.

Milkprotein inmilk solids‐not‐ fat (a)

34%m/m,minimum

34%m/m,minimum 28%m/m,minimum 24%m/m,minimum

Milk solids (a)

24%m/m,minimum

Milk solids‐not‐fat (a)

14%m/m,minimum

Milk solids (a)

28%m/m,minimum

(a)  Themilk solidsandmilk solids‐not‐fat content includeswaterof crystallizationof the lactose.