International Standard
ISO 26323:2009
Milk products — Determination of the acidification activity of dairy cultures by continuous pH measurement (CpH)
Reference number
ISO 26323:2009
Edición 1
2009-07
International Standard
Vista previa
ISO 26323:2009
43505
No disponible en español
Publicado (Edición 1, 2009)
Esta norma se revisó y confirmó por última vez en 2020. Por lo tanto, esta versión es la actual.

ISO 26323:2009

ISO 26323:2009
43505
Idioma
Formato
CHF 96
Convertir Franco suizo (CHF) a tu moneda

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

  •  : Publicado
     : 2009-07
    : Norma Internacional para revisar [90.92]
  •  : 1
     : 13
  • ISO/TC 34/SC 5
    67.100.01 
  • RSS actualizaciones

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