Ash is the inorganic residue remaining after incineration, often part of the proximate analysis. This analytical method outlines a procedure to measure the ash content of dry milk products. A sample is placed in a previously ignited, cooled, and tared porcelain crucible and then incinerated in a muffle furnace at 550°C until carbon-free. Crucibles are transferred to a desiccator and cooled, and the weight loss is used to determine the percentage of ash. Due to the hydroscopic nature of ash, cooling time and sample load in the desiccator should be strictly controlled. (Note: This AACC method is substantially different from the ash method in the Standards for Grades of Dry Milks Including Methods of Analysis published by the American Dairy Products Institute.)