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DD ISO/TS 11869:2012

Current
Current

The latest, up-to-date edition.

Fermented milks. Determination of titratable acidity. Potentiometric method
Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

29-02-2012

Foreword
1 Scope
2 Terms and definitions
3 Principle
4 Reagents
5 Apparatus
6 Sampling
7 Preparation of test sample
8 Procedure
9 Calculation and expression of results
10 Precision
11 Test report
Annex A (informative) - Alternative expression of
        test results
Annex B (informative) - Interlaboratory trial
Bibliography

Describes a potentiometric method for the determination of the titratable acidity of natural yoghurt, flavoured yoghurt, fruit yoghurt, drinking yoghurt, fresh cheese with or without fruit, buttermilk with or without fruit, and other fermented milk products.

Committee
AW/5
DevelopmentNote
Supersedes BS 7142-5(1997). (02/2012)
DocumentType
Standard
Pages
16
PublisherName
British Standards Institution
Status
Current
Supersedes

Standards Relationship
ISO/TS 11869:2012 Identical

ISO 5725-1:1994 Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions
ISO 385:2005 Laboratory glassware Burettes
ISO 707:2008 Milk and milk products — Guidance on sampling
ISO 8655-3:2002 Piston-operated volumetric apparatus Part 3: Piston burettes

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