AOAC Official Method 941.08 Total Solids in Ice Cream and Frozen Desserts

Gravimetric Method
First Action 1941
Final Action

Into round, flat-bottom dish ³5 cm diameter, quickly weigh 1–2 g test portion. (Test portion may be weighed by means of short, bent, 2mLmeasuring pipet.) Heat on steam bath 30 min and then in forced draft oven 3.5 h at 100°C. Cool in active desiccator and weigh quickly to avoid absorption of moisture.
Reference: JAOAC 24, 575(1941).