| Product | Method | |||
| Acidity of ( Milk & Dairy Products & Cheese ) | AOAC/ NIRO | |||
| Lactic Acid | AOAC | |||
| Ash in ( Milk & Dairy Products & Cheese ) | AOAC | |||
| Bulk Density in Milk Powder | NIRO | |||
| Fat (Dairy Products) | AOAC/ES | |||
| Total fat | AOAC | |||
| Fat on the dry weight of Luncheon | ES | |||
| Rancidity | AOCS | |||
| Moisture (Dairy Products) – Dry matter | ES | |||
| Detection of starch | AOAC | |||
| Formalin | AOAC | |||
| PH Value (Dairy Products) | ES | |||
| Total Solids in Milk, Cream, cheese | AOAC | |||
| Peroxide Value | AOCS/ ES | |||
| Phosphorous ( p ) | ES | |||
| Free from impurities and strange odors | AOAC | |||
| Single fatty acids (as oleic) | AOAC | |||
| Textures in cheese | AOAC | |||
| Protein | AOAC/ES | |||
| Impurities | AOAC/ES | |||
| FATS IN TOTAL SOLIDS | AOAC | |||
| Apparent fungal growths | AOAC | |||
| Insects and their stages | AOAC | |||
| Lactose | AOAC | |||
| Total Solids not Fat in Milk | AOAC/ ES | |||
| Product | Method | |||
| Net weight – labeled weight – sensory properties – packaging condition | ES | |||
| Acid Insoluble Ash | AOAC | |||
| Ash | AOAC | |||
| Crude Fiber | AOAC | |||
| Moisture | AOAC | |||
| sulfate impurities | AOAC | |||
| Impurities that are insoluble in water | AOAC | |||
| SODIUM CHLORIDE on dry base | AOCS | |||
| Volatile oils | AOAC | |||
| water extract | ES | |||
| Alcohols soluble Extract | E.S | |||
| Product | Method | |||
| Acid Insoluble Ash | GAFTA | |||
| Ash | AOAC/ ES/ GAFTA | |||
| Crude Fiber | AOAC/ ES/ GAFTA | |||
| Diameter | By Micrometer | |||
| Fat Content | ISO 6492 | |||
| Moisture | AOAC/ ES | |||
| Oil Content | AOAC | |||
| Total Sugars as Invert | AOAC | |||
| Protein | AOAC/ES | |||
| Sucrose | AOAC/GAFTA | |||
| Urease | GAFTA | |||
| Product | Method | |||
| Fruit size and shape | Visual Inspection | |||
| Acidity in canned Vegetables | AOAC | |||
| Ash | AOAC/ ES | |||
| Protein | AOAC/ES | |||
| Crude Fiber in Fruits | ES | |||
| Impurities in Vegetables | ES | |||
| Moisture in Frozen potatoes (French-fries) | AOAC | |||
| Net Content of Frozen Fruits | AOAC | |||
| Protein | AOAC/ES | |||
| Sucrose | AOAC/GAFTA | |||
| Urease | GAFTA | |||