AS 1629-1974

Describes methods under three main headings physical, sensory and chemical tests. It applies to dried milk and whey produced by both spray and roller dried techniques, and gives methods for determining bulk density, solubility index, odour and flavour of the reconstituted product, moisture content, fat, total nitrogen, ash, lactate and lactose. An appendix describes the method for determining UDWPN content of reference samples of dried milk.