Transcription of LAB. MANUAL 1 - FSSAI
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LAB. MANUAL 1 - FSSAI
LAB. MANUAL 1 MANUAL OF METHODS OF ANALYSIS OF FOODS FOOD SAFETY AND STANDARDS AUTHORITY OF INDIA MINISTRY OF HEALTH AND FAMILY WELFARE GOVERNMENT OF INDIA NEW DELHI 2015 MILK AND MILK PRODUCTS ACKNOWLEDGEMENT Deepest Sense of Gratitude and Indebtedness to all the Members of the Panel Method of Sampling and Analysis and Experts, who have helped, supported knowledge and insight, have led the successful completion of Revision of manuals. Sincere Thanks to the Panel, Chairman for his valuable guidance, and encouragement and the Secretariat of this panel who have worked hard throughout the tenure of revision work. Deepest Appreciation to the Chairperson, FSSAI and CEO, FSSAI for the cooperation, support and constant encouragement, without which the work would not have seen the light of day.
18.2 Determination of Lactose by high-performance liquid chromatography (HPLC) 149 19 DETERMIANIOTN OF TOTAL NITROGEN CONTENT IN MILK/MILK PRODUCT BY KJELDAHL METHOD 157 19.1 Determination of Total Nitrogen/Crude Protein in Milk 158 19.1.1 Method 1. Macro Kjeldahl Method (IDF 20B: 1993) 158 19.1.2 Method 2.
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