Milk products — Determination of the acidification activity of dairy cultures by continuous pH measurement (CpH)

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Hardcopy , PDF 1 User , PDF 3 Users , PDF 5 Users , PDF 9 Users

Language(s)

English, Russian

Published date

18-06-2009

Publisher

International Organization for Standardization

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.

Committee	ISO/TC 34/SC 5
DevelopmentNote	Supersedes ISO/DIS 26323. Also numbered as IDF 213. (06/2009)
DocumentType	Standard
Pages	13
PublisherName	International Organization for Standardization
Status	Current

Standards	Relationship
PN-ISO 26323:2023-06	Identical
NEN ISO 26323 : 2009	Identical
BS ISO 26323:2009	Identical

14/30293895 DC : 0	BS ISO 19344 - FERMENTED MILK PRODUCTS - QUANTIFICATION OF LACTIC ACID BACTERIA - FLOW CYTOMETRY METHOD (REFERENCE METHOD)
BS ISO 19344:2015	Milk and milk products. Starter cultures, probiotics and fermented products. Quantification of lactic acid bacteria by flow cytometry
ISO 19344:2015	Milk and milk products Starter cultures, probiotics and fermented products Quantification of lactic acid bacteria by flow cytometry

ISO 5725-1:1994	Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions
ISO/TS 11133-1:2009	Microbiology of food and animal feeding stuffs Guidelines on preparation and production of culture media Part 1: General guidelines on quality assurance for the preparation of culture media in the laboratory
ISO/TS 19036:2006	Microbiology of food and animal feeding stuffs Guidelines for the estimation of measurement uncertainty for quantitative determinations
ISO 707:2008	Milk and milk products — Guidance on sampling
ISO 6887-5:2010	Microbiology of food and animal feeding stuffs Preparation of test samples, initial suspension and decimal dilutions for microbiological examination Part 5: Specific rules for the preparation of milk and milk products
ISO 27205:2010	Fermented milk products Bacterial starter cultures Standard of identity
ISO 5725-2:1994	Accuracy (trueness and precision) of measurement methods and results Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method
ISO 3534-1:2006	Statistics — Vocabulary and symbols — Part 1: General statistical terms and terms used in probability

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ISO 26323:2009

Milk products — Determination of the acidification activity of dairy cultures by continuous pH measurement (CpH)

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