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质量控制是保证分析工作质量和考察分析质量水平的常用方法。为了加强对乳制品理化检验工作的管理,确保检验结果准确、可靠、可信、可比,我站于1998年参加了全省乳粉理化检验质控工作,总结如下。1 材料和方法1.1 材料来源 由省食品卫生监督检验所从市场上采购同批号全脂甜乳粉,分发参加质控的单位各1袋。1.2 检验项目 水分、脂肪、蔗糖、硝酸盐。1.3 检验方法 按中华人民共和国标准食品卫生检验方法理化部分GB 5009.46—85中有关方法进行。
Quality control is a common method of ensuring the quality of analytical work and the quality of inspection and analysis. In order to strengthen the physical and chemical testing of dairy products management, to ensure that the test results accurate, reliable, credible, comparable, I stood in 1998 in the province’s physical and chemical testing of milk powder quality control work, concluded as follows. 1 Materials and methods 1.1 Sources of material Procurement of the same lotion sweet milk powder from the market by the provincial Food Sanitation Inspection and Quarantine, distributed to participate in the quality control units of each bag. 1.2 test items moisture, fat, sucrose, nitrate. 1.3 Test Method According to the People’s Republic of China standardization of food hygiene test methods GB 5009.46-85 physical and chemical methods.