Borrador del Comité
ISO/CD 26323
Milk products — Determination of the acidification activity of dairy cultures by continuous pH measurement (CpH)
Reference number
ISO/CD 26323
ISO/CD 26323
Edition 2
© ISO 2024
Borrador del Comité
Resumen
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.
Informaciones generales
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Estado: En desarrolloEtapa: Cierre del periodo de observaciones [30.60]
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Edición: 2
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Comité Técnico :ISO/TC 34/SC 5
- RSS actualizaciones
Ciclo de vida
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Anteriormente
PublicadoISO 26323:2009
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Ahora
