33.4.01 F.

Lead
AOAC Official Method 945.48 See 973.35 (see 9.2.14).
Evaporated Milk (Unsweetened)
G. Fat—Roese–Gottlieb Method
First Action 1945
Final Action IDF–ISO–AOAC Method

A. Sampling
See 968.12 (see 33.1.01) and 970.27 (see 33.1.03).
B. Preparation of Sample—Procedure
IDF–ISO–AOAC Method
(a) Temper unopened can in H2O bath at ca 60°C. Remove and
vigorously shake can every 15 min. After 2 h, remove can and let
cool to room temperature. Remove entire lid and thoroughly mix by
stirring contents in can with spoon or spatula. (If fat separates, sam-
ple is not properly prepared.)
(b) Dilute 40 g prepared mixture, (a), with 60 g H2O and mix
thoroughly.
References: JAOAC 28, 207(1945); 52, 239(1969).
C. Lactic Acid
Weigh, to nearest mg, 4–5 g undiluted test portion, (a), into
fat-extraction flask or tube; dilute with ca 7 mL H2O to ca 10.5 mL
and shake with slight warming (40–50°C) until test portion is
completely dispersed. Proceed as in 905.02 (see 33.2.25), begin-
ning “Add 1.25 mL NH4OH . . .” and 989.05 (see 33.2.26). Some
evaporated milks may require centrifuging as long as 20 min at
600 rpm for complete separation of emulsion. Difference be-
tween duplicate determinations obtained simultaneously by same
analyst should be ≤0.05 g fat/100 g product.
References: JAOAC 28, 207(1945); 52, 239(1969).
H. Total Nitrogen
Weigh 5 g undiluted test portion, (a), transfer to Kjeldahl flask,
and proceed as in 991.20 (see 33.2.11).
% N × 6.38 = % “protein”
I. Casein

See 937.05 (see 33.2.08). Weigh 10 g diluted test portion, (b), into beaker, and proceed as in
927.03A or C (see 33.2.18). Correct result for dilution.
D. Total Solids
J. Albumin
IDF–ISO–AOAC Method Proceed as in 925.24 (see 33.2.19), using filtrate from casein de-
termination, I. Correct result for dilution.
Proceed as in 925.23A (see 33.2.09), using 4–5 g diluted test por- K. Lactose
tion, (b). Correct result for dilution.
Proceed as in 896.01B (see 33.2.21) or 930.28 (see 33.2.22), using
References: JAOAC 23, 453(1940); 28, 211(1945); diluted test portion, (b), and correct result for dilution.
34, 239(1951). L. Gelatin

E. Ash See 920.106 (see 33.2.37).

Ignite residue from total solids determination, D, at temperature M. Preservatives

≤550°C until ash is C-free. Correct result for dilution. See 960.27 (see 33.2.38) and chapter on food additives, direct.

References: JAOAC 23, 453(1940); 28, 211(1945); N. Color Additives

34, 239(1951). See 900.01 (see 33.2.41) and chapter on color additives.

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