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Determination moisture content in non dairy caramer

1. Definition
The moisture content of a powder is the loss in weight (%) after oven drying at 102oC untill constant weight is obtained.
2. Principle
The sample is dryed by oven drying to constant weight at 102oC ± 2oC for 4 hours. The oven drying is repeated untill the two successive weighing do not differ more than 0.5mg.
3. References
  • International IDF Standard 26A:1993
  • FAO FNP 14/7, p.205-1986 – Determination moisture content
4. Apparatus
  • Drying oven, with thermostat and without forced air circulation.
  • Analytical balance, sensibility ± 0.001g.
  • Desiccator with colour-indicating desiccant.
  • Weighing dishes with lid.
5. Procedure
  • Dry weighing dish with open lid in the oven, and cool it in desiccator.
  • Weigh the empty dish (mo), add approx. 2.5g ± 0.5g of powder and weigh again (m1).
  • Place the loaded dish with open lid in the oven at 102oC ± 2oC for 2 hours.
  • Cool closed dish to temperature in desiccator, and wiegh (m2)
  • Continue drying the loaded dish with open lid the oven at 102oC ± 2oC for 1 hour.
  • Repeat the cooling 5.4 and weigh again (m2)
  • Repeat 5.5 and 5.6 until two succesive weighings differ less than 0.5mg
6. Calculation

m0: weight of empty dish (g)

m1: weight of dish + powder (g)

m2:  weight of dish + dried powder (g)

other methods

Determination protein in non dairy creamer by kjeldhal method

Determination protein in non dairy creamer by kjeldhal method

The sample is digested in H2SO4, using CuSO4.5H20 as catalyst with K2SO4, to release nitrogen from protein and retain nitrogen as ammonium salt.  Concentrated NaOH is added to release NH3, which is distilled, collected in H3BO3 solution, and titrated in HCl.
Determination total fat in non dairy creamer by gerber method

Determination total fat in non dairy creamer by gerber method

The fat can be separated from fat-containing milk/milk powder through the addition of sulphuric acid. The separation is made by using amyl alcohol and centrifugation. The fat content is read directly on a special calibrated butyrometer.
Analysis yeast and mold in non dairy creamer

Analysis yeast and mold in non dairy creamer

Method used bacterial culture plates of dry medium and cold H2O – soluble gel. Diluted test suspension are added to plates at a rate of 1.0 mL per plate. Pressure, when applied to plastic spreader placed on overlay film, spreads test portion over ca 20 sq.cm growtn area. Gelling agent is allowed to solidify and plates are incubate and then counted.
Analysis total plate count in non dairy creamer

Analysis total plate count in non dairy creamer

Method used bacterial culture plates of dry medium and cold H2O – soluble gel. Diluted test suspension are added to plates at a rate of 1.0 mL per plate. Pressure, when applied to plastic spreader placed on overlay film, spreads test portion over ca 20 sq.cm growtn area. Gelling agent is allowed to solidify and plates are incubate and then counted.
Analysis coliform and escherichia coli in non dairy creamer

Analysis coliform and escherichia coli in non dairy creamer

Method used bacterial culture plates of dry medium and cold H2O – soluble gel. Diluted test suspension are added to plates at a rate of 1.0 mL per plate. Pressure, when applied to plastic spreader placed on overlay film, spreads test portion over ca 20 sq.cm growtn area. Gelling agent is allowed to solidify and plates are incubate and then counted.
Analysis Coliform and Escherichia coli counts in Non Dairy Creamer

Analysis Coliform and Escherichia coli counts in Non Dairy Creamer

Method used bacterial culture plates of dry medium and cold H2O – soluble gel. Diluted test suspension are added to plates at a rate of 1.0 mL per plate. Pressure, when applied to plastic spreader placed on overlay film, spreads test portion over ca 20 sq.cm growtn area. Gelling agent is allowed to solidify and plates are incubate and then counted.
Analysis Total Plate Count in Non Dairy Creamer

Analysis Total Plate Count in Non Dairy Creamer

Method used bacterial culture plates of dry medium and cold H2O – soluble gel. Diluted test suspension are added to plates at a rate of 1.0 mL per plate. Pressure, when applied to plastic spreader placed on overlay film, spreads test portion over ca 20 sq.cm growtn area.