Milk and milk products — Determination of the titratable acidity of milk fat

Available format(s)

Hardcopy , PDF , PDF 3 Users , PDF 5 Users , PDF 9 Users

Language(s)

English, French

Published date

07-03-2012

Publisher

International Organization for Standardization

ISO/TS 22113|IDF/RM 204:2012 specifies a routine method for determining the titratable acidity of milk fat.

The method is applicable to milk fat obtained from: a) raw milk; b) heat-treated milk; c) milk reconstituted from milk powder; d) cream with any fat content, provided the product is diluted so as to obtain a mass fraction of between 4 % and 6 % fat.

The method is not applicable to fermented milk or milk that has undergone bacterial or enzymatic damage.

DevelopmentNote	Also numbered as IDF/RM 204. (07/2012)
DocumentType	Technical Specification
Pages	14
PublisherName	International Organization for Standardization
Status	Current

Standards	Relationship
NEN NPR ISO/TS 22113 : 2012	Identical
XP ISO/TS 22113 : 2012 XP	Identical
PD ISO/TS 22113:2012	Identical

UNI ISO 9622 : 2014	MILK AND LIQUID MILK PRODUCTS - GUIDELINES FOR THE APPLICATION OF MID-INFRARED SPECTROMETRY
ISO 9622:2013	Milk and liquid milk products Guidelines for the application of mid-infrared spectrometry
BS ISO 9622:2013	Milk and liquid milk products. Guidelines for the application of mid-infrared spectrometry

ISO 5725-1:1994	Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions
ISO 707:2008	Milk and milk products — Guidance on sampling
ISO 1042:1998	Laboratory glassware One-mark volumetric flasks
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 3432:2008	Cheese — Determination of fat content — Butyrometer for Van Gulik method

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ISO/TS 22113:2012

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