SAINT LUCIA NATIONAL STANDARD

DLNS 87: 2005

SPECIFICATION FOR ICE CREAM

First Draft (revised April 2005)

Copyright © SLBS

Saint Lucia Bureau of Standards, (2005)

No part of this standard may be reproduced in any form without the prior consent of the Saint Lucia Bureau of Standards in writing. This does not preclude quotation(s) from the standard for the purpose of review or comments.

SAINT LUCIA BUREAU OF STANDARDS P. O. BOX CP 5412 BISEE INDUSTRIAL ESTATE CASTRIES ST. LUCIA.

TEL: 758 – 453-0049; FAX: 758 – 452-3561 E-MAIL: slbs@candw.lc Website: www.slbs.org.lc

DLNS 87: 2005

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GENERAL STATEMENT

The Saint Lucia Bureau of Standards was established under the Standards Act (#14) of 1990 and started operations on 01 April 1991. A broad-based 15-member Standards Council directs the affairs of the Bureau.

The Standards Act gives the Bureau the responsibility to develop and promote standards and Codes of Practice for products and services for the protection of the health and safety of consumers and the environment as well as for industrial development in order to promote the enhancement of the economy of St. Lucia. The Bureau develops standards through consultations with relevant interest groups. In accordance with the provisions of the Standards Act, public comment is invited on all draft standards before they are declared as St. Lucia National Standards.

The Bureau also administers the Metrology Act No. 17 of 2000. This legislation gives the Bureau the responsibility to regulate all weights and measures and to manage and co-ordinate the metrication of St. Lucia.

The Bureau operates a Product Certification Scheme applicable to all products for which national standards exist. If a product satisfies all the requirements for certification a licence to carry the St. Lucia Standards Mark is issued to the manufacturer of the product. The presence of the mark on a product indicates that the product conforms to all the requirements of a specific national standard and assures consistent quality (of the product) to the consumer.

The Bureau is a member body of the International Organisation for Standardisation (ISO), an affiliate member of the International Electrochemical Commission (IEC) and full-fledged members of the Caribbean Regional Organisation for Standards and Quality (CROSQ) and the Pan American Standards Commission (COPANT). The Bureau is the local agent for several foreign standards bodies such as the British Standards Institution (BSI) and the American Standards for Testing and Measurement (ASTM). The Bureau also serves as the enquiry point for the World Trade Organisation (WTO) on matters pertaining to the Technical Barriers to Trade (TBT) Agreement.

In accordance with good practice for the adoption and application of standards, St. Lucia National Standards are subject to review every five years. Suggestions for improvements are always welcomed.

DLNS 87: 2005

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AMENDMENTS ISSUED SINCE PUBLICATION

AMENDMENT NO. DATE OF ISSUE TEXT AFFECTED

DLNS 87: 2005

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ATTACHMENT PAGE FOR TTBS AMENDMENT SHEETS

DLNS 87: 2005

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SAINT LUCIA NATIONAL STANDARD

DLNS 87: 2004

SPECIFICATION FOR ICE CREAM

TECHNICAL COMMITTEE FOR FOOD PRODUCTS AND FOOD SAFETY

The following persons comprised the Technical Committee which was responsible for the formulation of the standard:

Chairman Representing

Dr. Xanthe Duubison Ministry of Agriculture, Forestry and Fisheries

Members

Mr. Fulgence St. Prix (Technical Secretary) Saint Lucia Bureau of Standards

Mr. Parker Ragnanan Min. of Health, Human Services, Family Affairs & Gender Relations

Ms. Pariat Emmanuel Consumer Affairs Department

Mr. Kenneth Lalsingh St Lucia Chamber of Commerce

Mrs. Norma Maynard Sir Arthur Lewis Community College

Dr. Mkabi Walcott Saint Lucia Bureau of Standards

Mr. Eldon Serieux St. Lucia Manufacturers Association

Mrs. Allison Astwood Caribbean Environmental Health Institute

Mr. Thomas Edmund Private Interest

DLNS 87: 2005

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Table of Contents

Section Page

0. FOREWORD 1

1.0 SCOPE 1

2.0 DEFINITIONS 2

3.0 GENERAL REQUIREMENTS 4

4.0 DETAILED REQUIREMENTS 5

5.0 METHODS OF ANALYSIS 11

6.0 PACKAGING 11

7.0 LABELLING 11

TABLES

Table 1 Ice Cream: Quality Specifications 6

Table 2 Values for Specific Types of Ice-Cream detailed in Section 2.4.1-2.4.4 7

Table 3 Pasteurization Time/Temperature Relationships 10

1

0. FOREWORD

0.1 This standard has been prepared through the Saint Lucia Bureau of Standards to set levels of quality for Ice Cream produced and imported in Saint Lucia.

0.2 In the preparation of this standard considerable assistance was derived from the following documents:

Draft Jamaican Standard Specification for Ice Cream

ISO/FDIS 3728- Ice-Cream and Milk Ice – Determination of total solids content (Referenced method)

Sri Lanka Standard:- SLS 223: 1989 – Specification for Ice Cream (First Revision)

Malaysian Standard:- MS 598: 1993 – Specification for Ice-Cream (First Revision)

U.S. Food and Drug Administration – Code of Federal Regulations Title 21, volume 2 Revised April 1, 2204 (21CFR135.110)- Ice cream and Frozen Custard

1.0 SCOPE 1.1 This specification prescribes the requirements and methods of test for ice cream. 1.1.1 It shall apply to the types specified in sub-clause 1.2.1. 1.1.2 It shall also apply to ice cream which forms part of any frozen novelty or dessert

or any composite article of food. 1.1.3 It does not apply to ice milk, sherbets, sorbets, water ices and ice-lollies, or any

other frozen dessert not included under 1.1.2. 1.2 Classification 1.2.1 The products covered in this specification shall be of the following categories: 1.2.1.1 Type 1: Simple ice cream: A sweetened product made from a mix consisting of

edible fat and milk solids with colour, flavour, emulsifier and stabilizer. (a) Natural flavours only (e.g. Vanilla) (b) Natural and artificial flavours, natural predominating (e.g. Vanilla flavoured) (c) Artificial flavours

2

1.2.1.2 Type 2: Complex ice cream: Simple ice cream with any one or more of the

following optional ingredients such as: Chocolate, fruits, nuts or other bulky flavours

(a) Natural flavours only (b) Natural and artificial flavours, natural predominating (c) Artificial flavours

1.2.1.3 Novelties: Single serve packs of either simple or complex ice cream with an outer

edible coating such as chocolates, nuts, biscuits, etc. 2.0 DEFINITIONS

For the purpose of this standard, the following definitions shall apply:

2.1 Artificial flavouring substances – are those substances in which the flavouring

principles are derived in whole or in part from sources other than the aromatic plants after which the flavours are named.

2.2 Bulky flavours or bulky ingredients – include fruits, fruit puree and fruit juices,

nuts, chocolates and cocoa, confectionery, cakes, cookies, candy and variated flavours.

2.3 Food additive means – any substance not normally consumed as a food by itself

and not normally found as a typical ingredient of the food whether or not it has nutritive value, the intentional addition to food for a technological (including organoleptic) purpose in the manufacture, processing, preparation, treatment, packing, packaging, transport or holding of such food results, or may reasonably be expected to result (directly or indirectly) in it or its by-products becoming a component of or otherwise affecting the characteristics of such foods. The term does not include “contaminants” or substances added to food for maintaining or improving nutritional qualities.

2.4 Ice cream means – a pasteurised and homogenised frozen foodstuff composed of

milk or milk fat, vegetable fat, cream, butter or a combination of these and sugar, and may contain other ingredients. Ice cream may contain colouring and flavouring substances and food conditioners as permitted and as detailed in Table 1 of this standard.

2.4.1 Light or Lite Ice cream means – Ice cream made with 50% less fat or 1/3 fewer

calories than the reference ice cream, provided that in the case of the caloric reduction less than 50% of the calories are derived from fat.

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2.4.2 Lowfat Ice cream means – Ice cream containing not more than 3g of milkfat per serving.

2.4.3 Nonfat Ice cream means – Ice cream containing less than 0.5g of fat per serving. 2.4.4 Reduced fat Ice cream means – Ice cream made with 25% less fat than the

reference ice cream. 2.5 Ice cream mix means – the unfrozen pasteurised combination of cream, milk or

other milk products sweetened with sugar, liquid sugar, invert sugar, honey, dextrose, glucose, corn syrup solid or any combination of such sweeteners. It may contain egg, a flavouring preparation, cocoa or chocolate syrup (when used the milk fat must not be less than 8% for the “ice cream mix”), food colouring, pH adjusting agents, microcrystalline cellulose or a stabilizing agent or both in an amount that shall not exceed 10g/kg of the ice cream made from the mix, a sequestering agent, salt and not more than one percent added edible casein or edible caseinates. It shall contain not less than 36% solids and 10% milk fat, or where cocoa or chocolate syrup has been added, 8% milk fat.

2.6 Ingredient means – any substances including food additives used in the

manufacture or preparation of ice cream. 2.7 Milk means – the lacteal secretion practically free from colostrum, obtained

directly by the complete milking of one or more healthy cows (Genus Bos). It shall have been adequately pasteurized before or during the manufacture of ice cream; and “milk products” shall be interpreted accordingly.

2.8 Natural Flavours and Natural Flavouring Substances – are preparations and

single substances respectively, acceptable for human consumption, obtained exclusively by physical process from vegetables, or animal raw materials either in their natural state or processed.

2.9 Novelties – Chocolate coated bars either stickless or on a stick, sandwiches,

popsicles, fudgesicles, frosted malted milk. 2.10 Overrun means –the volume of frozen ice cream obtained in excess of the mix,

resulting from the incorporation of air in the mix during the freezing process. Overrun should be not greater than 100%.

2.11 Pasteurization means – the process of heating every particle of mix to and

holding continuously at or above one of the specified temperatures for the equivalent specified time as indicated in Table 1, and in such a way to ensure the requisite microbial destruction, and cooling the mix immediately to a temperature not higher than 4oC, and “pasteurized” shall be interrupted accordingly.

2.12 Percent means – percent by weight.

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2.13 Poor quality ice cream – ice cream that is free from ice crystals, lactose crystals or butter granules.

2.14 Potable water means – pure and wholesome water at the point of usage. 2.15 Sherbet – Similar to water ice except that milk solids replace some of the water. 2.16 Specialities – Bricks, special molds, cakes, cake rolls, waffles, tarts, pies. 2.17 Sugar means – any wholesome soluble carbohydrate sweetening matter. 2.18 Total milk solids means – the sum of milk fat and milk solids-non-fat. 2.19 Total solids means – the residue obtained when a milk product is dried under the

conditions specified until the loss of weight between successive weighings does not exceed 0.0005 grams.

2.20 Type 1- Simple Ice Cream –. Simple ice cream: A sweetened product made

from a mix consisting of edible fat and milk solids with colour, flavour, emulsifier and stabilizer.

2.21 Type 2– Complex ice cream: Simple ice cream with any one or more of the

following optional ingredients such as: Chocolate, fruits, nuts or other bulky flavours

2.22 Vanilla extracts, vanilla essence or vanilla flavours – shall be the essence,

extract or flavour prepared from the vanilla bean, the dried cured fruit or vanilla planifolia, Andrews, or vanilla tahitensia, J. W. Moore.

2.23 Water-Ice – Sugar, water, flavouring, fruit juices, organic acid and stabilizer

frozen to low overrun in the freezer. 3.0 GENERAL REQUIREMENTS 3.1 The finished product shall be a clean frozen product conforming to the

requirements of subclause 4.1.1 in respect of the composition and microbiological quality.

3.2 It shall be wholesome and shall possess a pleasing, desirable appearance, colour

and flavour characteristic of the flavour specified. 3.3 The body and texture of the finished product shall be fine, smooth and carry the

appearance of the creaminess throughout.

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3.3.1 The product shall be free of defects in respect of body, texture, flavour and colour that are associated with poor quality ice cream.

3.4 The product shall be processed, packed, stored and distributed under hygienic

conditions as prescribed by the SLCP PT. 1: 1995 – Code of Practice for the General Principles of Food Hygiene Part 1- Food Production and Processing.

3.4.1 The products shall be prepared by combining the required ingredients and adding

any of the optional ingredients listed. 3.4.2 Except for flavouring the entire mix shall be pasteurised by heating to 155oF

(68oC) and holding at that temperature for 30 min or by some other recognized method to give equivalent results (see Table 1).

3.4.3 The pasteurised mixture shall be properly homogenized, frozen and hardened. 3.4.4 Ice cream shall be stored at a temperature below -18°C. Products other than

frozen deserts shall not be stored together with ice cream. 4.0 DETAILED REQUIREMENTS 4.1 Composition 4.1.1 Ice cream shall comply with the requirements specified in Table 1, when tested in

accordance with the methods indicated in column 3 of the table. Note: The finished products shall conform to the requirements of Table 1 except

that when one or more bulky flavours are added the milk fat, milk solids non fat and total milk solids contents are calculated on the composition of the product after the weight of the bulky flavours has been subtracted. In no case shall the weight of milk fat and total milk solids be less than 10 percent and 20 percent respectively of the weight of the finished food.

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Table 1 Type 1 Ice Cream: Quality Specification

ANALYSIS REQUIRED

VALUE RECOMMENDED

TEST 1. Milkfat (%)

2. Milk solids-non-fat (%)

3. Total milk solids (%)

4. Stabilizers & emulsifiers

5. Total solids (%)

6. Mass in grams per litre (min.)

7. Food solids in grams per litre

8. Acidity (as lactic acid) (%)

9. Phosphate Test

10. Total colony count (standard plate)

11. (i) Coliform (simple ice cream)

(ii) Coliform (complex ice ream)

12. Salmonella in 25g

13. E. coli in 1g

10.0 min

8 min

20.0 min

10g/kg max

36.0 min.

475

180 min

0.25 min

negative

50,000 per g max

10 per g max

50 per g max.

0

0

A.O.A.C.

A.O.A.C.

IDF-ISO-A.O.A.C.

A.O.A.C.

ISO 3728:2004

A.O.A.C.

B.S

A.O.A.C.

A.O.A.C.

ICMSF

ISO 5541-2: 1986

ISO 5541-1:1986

ISO 6785: 2001

ISO 11866-2: 1997

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Table 2 Values for Specific Types of Ice-Cream detailed in Section 2.4.1-2.4.4

Product Milkfat Milk solids-

non-fat Sweeteners1 Stabilizers

and Emulsifiers2

Approximate Total Solids

Nonfat ice cream (hard) <0.8 12-14 18-22 1.0 35-37

Lowfat ice cream (hard) 2-4 12-14 18-21 0.8 35-38

Light ice cream (hard) 5-6 11-12 18-20 0.5 35-38

Reduced fat ice cream (hard) 7-9 10-11 18-19 0.4 36-39

1 Includes sucrose, glucose, fructose, corn syrup solids, maltodextrins, polydextrose, and other bulking agents, some of which contribute little or no sweetness

2 Includes cellulose gum and cellulose gel 4.1.2 Caseinates, whey and other similar milk derived products may be used in the mix

after the 20 percent total milk solids requirement has been met. 4.2 Ingredients 4.2.1 The ingredients used shall conform to the requirements of Table 1. 4.2.1.1 Milk, cream, butter, butter oil, evaporated milk, sweetened condensed milk, dried

whole milk, skim milk, evaporated skim milk, sweetened condensed skim milk, dried skim milk, caseinates and whey powder may be used in the product.

4.2.1.1.1 The raw milk used shall be drawn from healthy cows in accordance with Public

Health requirements. The milk shall be wholesome, fresh, sweet and pleasing in flavour, and shall conform to minimum bacteriological and sediment requirements defined in Public Health Regulations and the relevant St. Lucian Standards.

4.2.1.2 Milk products shall be of minimum specified bacterial quality with a bacterial

plate count of not more than 50,000 per ml. 4.2.2 Sugars shall be of food grade quality.

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4.2.2.1 They shall consist of any one of the following: sucrose, dextrose, sugar syrup, invert sugar syrup, corn syrup, corn syrup solids.

4.3 Approved additives shall be used in quantities not exceeding the maximum levels

specified in sub-clause 4.1.1 and in keeping with good manufacturing practice. 4.3.1 Stabilizers and emulsifiers shall be of food grade, and shall be any one or more of

those commonly used in ice cream, and shall be used in accordance with Table 1 and within the limits of good manufacturing practice.

4.4 Only approved food colours shall be used. 4.5 Flavours 4.5.1 Natural, approved artificial extracts shall be wholesome and of food grade quality. 4.5.2 Aqueous flavour extracts shall be wholesome and of food grade quality. 4.5.3 Fruit may be added in the form of dried, preserved or fresh fruits, fruit purees, or

fruit juices. 4.5.3.1 Fresh fruits, when used, shall be wholesome and free from spoilage. They shall

be added to a basic mix sufficiently high in fat to maintain the requirements of Table 3.

4.5.3.2 Dried fruits shall be as free from pathogens and contamination as dictated by

good manufacturing practice. 4.5.3.3 Fruit juices and purees may be fresh, canned, or concentrated, and shall be

adequately pasteurised to reduce bacterial contamination and destroy pathogens. 4.5.3.4 Processed fruit used shall comply with the requirements of the Processed Food

Act. 4.5.4 Nuts should have a good flavour and remain crisp in the ice cream. 4.5.4.1 They shall be free from rancidity, mould-contamination and insect and rodent

contamination. 4.5.5 Spices shall be free from mould and insect infestation. 4.5.6 Only cocoa powder, cocoa liquor, chocolate or chocolate chip of good quality, as

per SLNS 20: 1995 St. Lucia Standards for Chocolate Confectionery and Cocoa Products shall be used in the product. If a chocolate mix is to be made separately, the cocoa or chocolate shall be added to the mix prior to pasteurization and homogenisation.

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4.5.7 Eggs may be liquid, frozen, dried eggs or yolks. They shall be of food grade and free from unnatural or objectionable flavours or odours.

4.5.8 Other flavours such as coconut milk, desiccated coconut, rum, brandy and

liqueurs may be used. 4.5.9 The flavouring ingredients specified in 4.5.6 and 4.5.7 and any other such

ingredients added to the product shall, when sampled and tested by appropriate methods:

(a) not contain any substances originating from micro organisms in amounts

which may represent a hazard to health; (b) be free of pathogenic organisms; (c) be free from objectionable matter to the extent possible in good

manufacturing practice. 4.6 Water used in the preparation of ice cream shall be potable. 4.7 No stale or rancid cream, butter or melted ice cream shall be used in the

preparation of ice cream mix, or the processing of ice cream. 4.8 Pasteurization 4.8.1 The entire mix, excluding flavour(s), fruits, nuts and colouring shall be

pasteurised at a specified temperature for the equivalent specified time as indicated in Table 3, which ensures the destruction of all pathogenic organisms and shall satisfy the phosphatase test.

4.8.2 After pasteurization the mix shall be cooled to 4°C as soon as possible and within

11/2 hours of being heated and shall be kept at such a temperature until freezing is begun.

4.8.2.1 After pasteurization of the mix, no ingredient other than fruit, fruit pulp, fruit

juice, nuts, colouring and flavouring shall be added. 4.8.3 The equipment used for pasteurization by Methods III & IV (Table 3) shall be

thermostatically controlled and approved by the regulatory authority. Devices to ensure constant rate of flow of the mix and to automatically divert the mixture if the mixture has not been raised to the prescribed temperature shall be used.

4.8.3.1 Such indicating and recording thermometers shall be used as and when required

by the regulatory authority.

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4.8.3.2 The records of any thermometer used to record temperatures shall be preserved for a period of not less than one year, and shall be available to the authority when requested.

4.8.4 Where a complete cold mix is used which is reconstituted with potable water, the

reconstituted mixture shall be converted into ice cream within one hour of reconstitution.

Table 3

Pasteurized Time/Temperature Relationships

METHOD TEMPERATURE TIME

I II III

IV (UHT)

68.5oC (155oF) 71.0oC (160oF) 79.5oC (175oF) 150oC (418oF)

20 minutes 10 minutes 15 seconds. 2 seconds.

4.9 The cleaning and sterilization of freezers shall be carried out in keeping with good

manufacturing practice. 4.10 Handling and Storage 4.10.1 Milk and milk products shall be received in clean and sterile containers, cooled

immediately to 4°C or below, and maintained at that temperature until they are required for use in preparing the mix.

4.10.2 All fat must be stored in a clean, dry, airy, cool room and kept away from hot

water and steam pipes. 4.10.3 Stabilizers and emulsifiers shall be protected from dust and contamination during

storage. 4.10.4 The ice cream shall be hardened and stored at a temperature of – 18°C or below. 4.10.4.1 No product other than ice cream, other frozen desserts and the ingredients

compatible with ice cream manufacture and good manufacturing practice, shall be stored together with ice cream.

4.10.5 Care shall be taken to prevent deterioration of the product from heat, absorbed

odours, drippage or condensation.

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5.0 METHODS OF ANALYSIS 5.1 Analysis shall be carried out in accordance with the test methods specified in

Table 1, Section 4.1. 6.0 PACKAGING 6.1 All the materials used for wrapping or packaging ice cream shall be of such a

nature as to import no off-flavour or odour, not in any other way contaminate the product package under normal conditions of manufacture, storage, transport and use.

6.2 Containers made from either paper-board, or metallic foil shall be of adequate

strength for the weight of product carried to withstand normal handling during use. The containers shall also be strong enough to withstand the operations of automatic filling and capping machines.

6.3 Packaging materials used shall provide a sufficient barrier to penetration by light,

to prevent deterioration of the nutrient quality of the product over the stated shelf-life.

6.4 Closures of packages shall be such as to maintain the integrity of the product. 6.5 The product may be delivered in:

(a) Bulk – 3.8 litres (1 gallon and over) (b) Cartons – solid pack (2 litres, 1 litre, ½ litre), (pint, quart, half gallon,

gallon) (c) Moulded individual portions or cups (8.5grams and above) (3 oz and

above) (d) Other styles as desired or specified.

7.0 LABELLING 7.1 The product shall be labelled in accordance with the St. Lucian National Standard

SLNS 18: 1997 part 3 – Labelling of Commodities - Pre-packaged Food. 7.2 No label declaration, method of presentation or publicity concerning the product

shall be made in such a manner likely to mislead the purchaser and/or consumer as to the true nature of the composition of the product as a whole.

7.3 The following information shall be legibly and clearly marked on each container:

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(a) Name of product with proper prefixes, e.g.: “chocolate ice cream”

Notes 1. Ice cream declared as fruit or fruit and nut ice cream should contain a

minimum fruit or fruit and nut content of 5% by mass. 2. Ice cream containing only milk fat may be declared as “Dairy ice

cream”

(b) Brand name/Trade mark if any (c) Name and address of manufacturer and/or distributor, including country

of origin. (d) Batch or code number or date of manufacture shall be present on all

containers of size 0.5liters (1pint) and larger. All small containers shall have the code included on the transit package.

(e) Net quantity in millilitres or in grams (f) List of ingredients in descending order of predominance by weight. (g) Expiry date

7.4 There shall be an indication of the specific storage conditions which must be

observed if the ice cream is to retain its specific properties. 7.5 Nutrition information when provided shall be given as nutrient information per

serving. It shall appear on the label and written in accordance with accepted international practice or the recommendations of the Saint Lucia Bureau of Standards.

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Appendix A Methods of Analysis

A-1 Determination of E.coli according to ISO 11866-2: 1997 Milk and milk products -

Enumeration of presumptive Escherichia coli - Part 2: Most probable number technique

A-2 Determination of Mass in grams per litre according to AOAC Official Methods of

Analysis 15th Edition – Weight per Unit Volume of Packaged Ice Cream (968.14) A-3 Determination of Acidity (as lactic acid) according to AOAC Official Methods of

Analysis 15th Edition – Lactic Acid in Ice Cream (969.21) A-4 Determination of Salmonella according to ISO 6785: 2001 Milk and Milk Products

Detection of Salmonella. A-5 Determination of Stabilizers & Emulsifiers according to AOAC Official Methods

of Analysis 15th Edition – 960.33 & 945.51 A-6 Determination of Phosphate Test according to AOAC Official Methods of

Analysis 15th Edition – Phosphatase (residual) in Ice Cream and Frozen Desserts (946.04)

A-7 Determination of Coliform (simple ice-cream) according to ISO 5541-1: 1986

Milk and milk products - Enumeration of coliforms – Part 1: Colony count technique at 30°C

A-8 Determination of Coliform (complex ice-cream) according to ISO 5541-2: 1986 Milk

and milk products - Enumeration of coliforms - Part 2: Most probable number technique at 30°C

A-9 Determination of Total Solids Content according to ISO 3728: 2004 Ice-cream

and milk ice — Determination of total solids content (Reference method) A-10 Determination of Total Colony Count according to ICMSF Micro organisms in

Foods Part 1 – Their significance and methods of enumeration – 2nd Edition. A-11 Determination of Milkfat A-12 Determination of Total milk solids A-13 Determination of Milk solids-non-fat A-14 Determination of Food Solids in grams per litre

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