ISO 15322:2005 PDF

Dried milk and dried milk products — Determination of their behaviour in hot coffee (Coffee test)

Название (английский):

ISO 15322:2005

Dried milk and dried milk products — Determination of their behaviour in hot coffee (Coffee test)

Статус документа:: Действующий
Формат:: Электронный (PDF)
Количество страниц:: 6
Дата публикации:: 6 апреля 2005 г.
Издание:: ISO IS 15322 edition 1 version 1
ICS:: 67.100.10

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Описание (английский):

ISO 15322|IDF 203:2005 specifies a method for the determination of the behaviour in hot coffee of dried milk and dried milk products, either instant or non-instant.

Технические детали

Технический комитет: ISO/TC 34/SC 5 - Milk and milk products
SKU: ISO 15322:2005

Abstract

Overview

ISO 15322:2005 (IDF 203:2005) specifies a standardized laboratory method - the coffee test - for assessing the behaviour of dried milk and dried milk products (instant or non‑instant) when reconstituted directly in hot coffee. The method quantifies sediment and flocculation that affect product functionality and consumer perception when milk powders are used as coffee whiteners.

Key topics and requirements

Scope: Applies to dried milk and dried milk products used in hot coffee; routine control requires consistent coffee brand and conditions.
Principle: A defined test portion is added to hot reconstituted coffee, mixed in a controlled way, allowed to stand, then centrifuged in two graduated tubes; sediment volume is measured and summed.
Critical test parameters:
- Reconstituted coffee temperature: 80 °C ± 0.5 °C
- Weighed portions: ~0.80 g instant coffee powder (0.79–0.81 g) and ~1.20 g test sample (1.19–1.21 g)
- Stirring: manual with specified spatula motion (six clockwise + six counter‑clockwise strokes over 6 s)
- Standing time before centrifugation: 10 min (plus 5 min after transfer)
- Centrifugation: vertical swing‑out rotor producing 160 g at tube bottom for 5 min
- Result calculation: sediment volume V = V1 + V2 (sum of two tubes); express results to two decimal places if

Overview

Key topics and requirements

Scope: Applies to dried milk and dried milk products used in hot coffee; routine control requires consistent coffee brand and conditions.
Principle: A defined test portion is added to hot reconstituted coffee, mixed in a controlled way, allowed to stand, then centrifuged in two graduated tubes; sediment volume is measured and summed.
Critical test parameters:
- Reconstituted coffee temperature: 80 °C ± 0.5 °C
- Weighed portions: ~0.80 g instant coffee powder (0.79–0.81 g) and ~1.20 g test sample (1.19–1.21 g)
- Stirring: manual with specified spatula motion (six clockwise + six counter‑clockwise strokes over 6 s)
- Standing time before centrifugation: 10 min (plus 5 min after transfer)
- Centrifugation: vertical swing‑out rotor producing 160 g at tube bottom for 5 min
- Result calculation: sediment volume V = V1 + V2 (sum of two tubes); express results to two decimal places if

ISO 15322:2005 PDF

Технические детали

Abstract

Overview

Key topics and requirements

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Abstract

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