ISO-26323 › Milk products - Determination of the acidification activity of dairy cultures by continuous pH measurement (CpH)
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ISO 26323|IDF 213:2009 specifies a method for the measurement of the acidification activity of lactic acid bacteria by continuous measurement of pH.
The method is applicable to dairy starter cultures where these characteristic microorganisms are present.
Two types of standardized milk are specified in the procedure: boiled milk with 9,5 % mass fraction dry matter (B-milk 9,5); and autoclaved milk with 9,5 % mass fraction dry matter (A-milk 9,5). It is possible that heat treatment of B-milk 9,5 does not inactivate all enzymes that are present, which can affect the activity of some cultures. In that case, cultures are tested with A-milk 9,5 in which all enzymes have been inactivated.
To find similar documents by classification:
67.100.01 (Milk and milk products in general)
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Document Number
ISO 26323:2009
Revision Level
1ST EDITION
Status
Current
Publication Date
July 1, 2009
Committee Number
ISO/TC 34/SC 5