AS 2093-1977 pdf download.Salt for use in the manufacture of dairy products.
1.SCOPE. This specification applies to dried salt, as received from the supplier, which has been produced by either the vacuum or the solar evaporation method and is intended for use in the manufacture of dairy products, with particular application to butter and cheese manufacture.
3 DESCRIPTION. The salt shall consist of crystalline sodium chloride. Any caking which is apparent shall be easily broken up so that the material becomes free-flowing It may contain potassium ferrocyanide as an anti-caking additive.
4 SAMPLING. The salt shall be sampled in accordance with the requirements of Appendix A.
5 REAGENTS. All reagents shall be of a recognized anal ytical quality
Wherever water is specified, water conforming to BS 3978*shall be used
6 PHYSICAL REQUIREMENTS.
6.1 Colour. The salt shall be bright white, without tint of colour, and shall roduce a colourless solution when dissolved in water at a concentration of 10 percent by mass.
6.2 Odour and Taste. The salt shall be odourless. It shall have a characteristic salt taste, without bitterness, sourness, sweetness, or other uncharacteristic flavour.
6.3 Moisture. When the moisture content is determined by the method described in Appendix B, the loss in mass of the salt shall not exceed 0.2 per cent.
6.4 Matter Insoluble in Water.
6.4.1 Gravimetric method. When determined by the method described in
Appendix C, the salt shall contain not more than 300 mg/kg of matter insoluble in water calculated on a moisture-free basis.
6.4.2 Filter pad method. When determined by the method described in
Appendix D, the matter insoluble in water in a 30 g sample of the salt shall not exceed the equivalent of Standard No 3 of AS 2093P.
6.4.3 Oblique light method. When five samples of the salt are tested by the method described in Appendix E, the number of discs with more than two reflective particles shall not exceed two.AS 2093-1977 pdf download.
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