Products Detailed Tests/Clause No Standards/Tests Method Sample Preparation LABORATORY: CONSUMER PRODUCTS LABORATORY Beehoon
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1 Beehoon MS 955 : 2011 (Rice Vermicelli) 2. Total Ash 3. Total Protein 4. Crude Fibre 5. Cooking Test : Total Solid in Gruel Butter/Recombined Butter 1. Milk Fat MS 242 : X 250 g 3. Salt 4. Non-Fat Milk Solid 5. Reichert Meissl 6. Polenske Value 7. Refractive Index 8. Acid Value 9. Total Plate Count 10. Coliform 11. Mould and yeast Canned Kaya 1. Total Solid MS 713 : cans 2. Total Sugar 3. Starch 4. Fat 5. Free Fatty Acid 6. Protein 7. Crude Fibre 8. Microbiological Activity Canned Processed Peas 1. Drained Fill of Container 2. Defect 3. Colour Castor Sugar 1. Colour 3. Polarization 4. Reducing Sugar MS 952 : 1985 MS 5 : Part 1 : 2005 and MS 1148 : cans 2 x
2 5. Sulphated Ash 6. Mean Aperature 7. Coeffcient of Varian 8. Arsenic 9. Lead 10. Copper 11. Sulphur Dioxide Cereal-Based Snack Food MS 1191 : Fat 4. Acid Value 5. Iron 6. Lead 7. Arsenic 8. Total Ash 9. Salt (NaCl) Chilli Sauce 1. Total soluble solid 2. Acidity 3. ph 4. SO 2 5. Copper 6. Arsenic 7. Lead 8. Benzoic Acid 9. Mould Count (Howard) Coconut Cream Powder 1. Fat 3. Moisture 4. Total Ash 5. ph 6. Free Fatty Acid 7. Total Plate Count 8. Coliform MS 1120 : 2005 MS 532 : 1995 MS 1351 : bottles
3 9. E. Coli 10. Salmonella 11. Moulds & Yeast Coconut Oil 1. Free Fatty Acid 3. Impurities 4. Iodine Value 5. Refractive Index 6. Specific Gravity 7. Saponification Value 8. Unsaponifiable Matter Condensed Filled Milk 1. Total Solid 2. Fat 3. Sucrose 4. Titratable Acidity 5. Total Colony Content 6. Coliform 7. Mould 8. Yeast Condensed Milk Cooking Oils (Blended or Refined) 1. Total Solid 2. Fat 3. Sucrose 4. Titratable Acidity 5. Total Colony Content 6. Coliform 7. Mould 8. Yeast 1. Free Fatty Acid 2. Volatile Matter 3. Impurities 4. Soap Content 5. Unsaponifiable Matter 6. Colour MS 252 : Pt. 10 : 1992 MS 252 : Pt. 7 : 1992 MS 252 : Pt. 32 : 1994 MS 252 : Pt. 4 : 1992 MS 252 : Pt. 1 : 1992 MS 252 : Pt. 6 : 1992 MS 252 : Pt MS 252 : Pt 9/2 : 1992 MS 1054 : 1993 MS 25 : 1993 MS 252 : Pt 10 : 1992 MS 252 : Pt 7 : 1992 MS 682 : 1980 MS 682 : 1980 MS 252 : Pt 9/2 : MS 252 : Pt. 16 : kg 8 cans 8 cans 2 x 1 kg
4 Cooking Oil 2 x 1 kg (High in Polyunsaturated) 1. Free Fatty Acid 2. Volatile Matter 3. Impurities 4. Soap Content 5. Unsaponifiable Matter 6. Colour 7. Polyunsaturated Fatty Acid Corn Starch 3. Total Ash 4. Acid Insoluble Ash 5. ph 6. Free Acidity 7. Crude Fibre 8. Starch 9. Mould Curry Powder 2. Volatile Oil 3. Acid Insoluble Ash 4. Crude Fibre 5. Nonvolatile ether extract Dark (Thick) Soya Sauce 1. Total Nitrogen 2. Salt 3. ph 4. Specific Gravity MS 252 : Pt 10 : 1992 MS 252 : Pt. 7 : 1992 MS 682 : 1980 MS 682 : 1980 MS 252 : Pt 9/2 : 1992 MS 252 : Pt. 16 : 1993 MS 252 : Pt. 22 : 1994 MS 1200 : 1991 MS 81 : Pt. 4 : 1993 MS 81 : Pt. 11 : 1993 MS 81 : Pt. 3 : 1993 ISO 5498 : 1981 MS 1120 : 2004 MS 1264 : x 500g 2 bottles Evaporated Filled Milk 1. Total Solid 2. Fat 3. Titratable Acidity 4. Total Plate Count 5. Coliform 6. Mould 7. Yeast MS 1053 : cans
5 Full Cream Milk Powder 1. Milk Fat MS 599 : 1 3. Titratable Acidity 4. Total Colony Count 5. Coliform Gelatin 2. Gel Strength 3. Total Ash 4. Sulphur Dioxide 5. Nitrogen 6. Zinc 7. Arsenic 8. Lead 9. Copper 10. Total Colony Count 11. Coliform 12. E. Coli Heavy Metal Contamination in Food Products 1. Arsenic 2. Antimony 3. Cadmium 4. Copper 5. Lead 6. Mercury 7. Tin MS 1101 : 1988 Food Act 1983 & Regulations kg 100 g Herbal Products (Tablets/Capsules) 1. Arsenic 2. Lead 3. Mercury 4. Cadmium 5. Disintegration 6. Microbiology test National Pharmaceutical Control Bureau High Fructose Glucose Syrup Total Solid MS 1262 : x 1 L 50 g
6 2. Water Content 3. Fructose 4. Glucose 5. Oligosaccharides 6. ph & Colour 7. Brix 8. Viscosity 9. Sulphur Dioxide 10. Relative Density 11. Sulphated Ash 12. Arsenic 13. Copper 14. Lead 15. Mesophilic Bacteria 16. Yeast Icing Sugar 1. Colour 3. Polarization 4. Reducing Sugar 5. Sulphate Ash 6. Starch 7. Arsenic 8. Lead 9. Copper 10. Sulphur Dioxide Instant Beehoon 2. Cooking Time 3. Total Protein 4. Total Ash Instant Coffee 2. Total Ash 3. Caffein Content 4. Solubility in Boiling MS 5 : Pt. 1 : 1988 and MS 1259 : 1993 MS 1112 : 1988 MS 777 : x 1 kg 20 packets
7 Water 5. Solubility in Cold Water Instant Noodles MS 526 : packets 2. Acid Value 3. Protein 4. Cooking Jam, Jellies and Marmalades 1. Total Soluble Solid MS 596 : bottles 2. Fill of Container 3. Sulphur Dioxide 4. Ascorbic Acid Light Soya Sauce 1. Total Nitrogen MS 1120 : 1988 and 4 bottles 2. Amino Nitrogen 3. Salt (NaCl) 4. ph 5. Halophilic yeast MS 807 : 1991 Malaysian Black Tea 1. Total Ash MS 295 : Water Soluble Ash 3. Acid Insoluble Ash 4. Alkalinity of Soluble Ash 5. Water Extract 7. Crude Fibre Margarine 1. Fat MS 799 : Salt 4. Acid Value Monosodium Glutamate Specification: MS 243 : 1988 MS 243 : g 2. Specific Rotation 3. Salt
8 4. Arsenic 5. Heavy Metal (as Lead) 6. Purity 7. Total Nitrogen 8. ph Nutritional Test on Foods 1. Fat 3. Energy 4. Carbohydrate 5. Total Sugar-For drink only RM50 Oyster Flavoured Sauce Specification: MS 1283 : Total Nitrogen 2. Total Solid 3. Salt 4. ph 6. Howard Mould MS on related products MS 1120 : g 3 bottles Peanut Butter Specification: MS 891 : Oil Content 3. Protein Potato Chips Specification: MS 1261 : 1992 MS 891 : 1984 MS 1261 : 1992
9 3. Iron 4. Fat 5. Acid Value 6. Lead 7. Arsenic 8. Total Ash 9. Salt Preservatives Specification: Food Act 1983 & Regulations 1985 Food Act 1983 & Regulations g Ready-To-Drink Beverages (without flavouring and vitamin C test) Ready-To-Drink Beverages (including flavouring and vitamin C test) 1. Benzoic Acid 2. Sorbic Acid 3. Sulphur Dioxide 1. Copper 2. Arsenic 3. Lead 4. Total Plate Count 5. Yeast & Mould 6. Coliform 7. Preservative (SO Benzoic Sorbic Acid) 1. Copper 2. Arsenic 3. Lead 4. Total Plate Count 5. Yeast & Mould MS 601 : 1994 MS 601 : litres 3 litres
10 6. Coliform 7. Preservatives (SO Benzoic Sorbic Acid) 8. Vitamin C 9. Flavouring Quinine) Roasted Ground Coffee MS 1235 : Total Ash 3. Acid Insoluble Ash 4. Water Soluble Ash 5. Alkalinity of Soluble Ash 6. Water Soluble Matter 7. Caffein 8. Pet-ether Extract 9. Particle Size Self-raising Flour MS 85 : Total Ash 4. Carbon Dioxide Soya Bean Milk and Drink 1. Fat 3. Copper 4. Arsenic 5. Lead 6. Total Plate Count 7. Coliform 8. Yeast & Mould MS 1000 : litres
11 9. Dirt Test Sugarcane Final Molasses 1. Density (Brix) MS 83 : ml 2. Total sugar as invest sugar Tamarind Pulp 1. Extraneous Matter 2. Tamarind Seed 3. Moisture 4. Total Ash 5. Acid Insoluble Ash MS 1236 : kg Tomato Ketchup Vanaspati/Compound Vegetable fat Vegetable Shortening 1. Total Soluble Solid 2. Acidity 3. Arsenic 4. Lead 5. Tin 6. Benzoic Acid 7. Sulphur Dioxide 8. Mould (Howard) 9.Tomato Solid 1. Free Fatty Acid 2. Volatile Matter 3. Impurities 4. Unsaponifiable Matter 5. Soap Content 6. PV 7. Melting Point 1. Acid Value 2. Peroxide Value 3. Moisture 4. Impurities MS 1120 : 2001 MS 531 : 2001 MS 817 : 1989 MS 252 : Pt. 10 : 1992 MS 252 : Pt. 5 : 1992 MS 252 : Pt. 7 : 1992 MS 252 : Pt. 32 : bottles 1 kg 1 kg
12 5. Colour MS 252 : Pt. 16 : Slip Melting Point Wheat Flour (White)(Except for wholemeal flour & atta flour 4. Ash 5. Particle size MS 85 : 2010 Wheat Flour (Wholemeal & atta flour) 3. Ash 4. Particle size 6. Crude Fibre MS 85 : 2010 White Refined Sugar for General Use 2. Colour 3. Pol 4. Sulphated Ash 5. Arsenic 6. Lead 7. Copper 8. Sulphur Dioxide 9. Reducing Sugar White Refined Sugar for Indusrial Use 2. Colour 3. Polarisation 4. Sulphated Ash 5. Arsenic MS 5 : Pt. 1 : 2005 MS 4 : 2005 MS 82 : 2005 MS 5 : Pt. 1 : kg 2kg
13 6. Lead 7. Copper 8. Sulphur Dioxide 9. Reducing Sugar 10. Total Plate Count 11. Yeast 12. Mould
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