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ISO 26323:2009

Milk products — Determination of the acidification activity of dairy cultures by continuous pH measurement (CpH)
18. 6. 2009.

Опште информације

90.92     29. 9. 2023.

ISO

ISO/TC 34/SC 5

Međunarodni standard

67.100.01  

engleski   ruski  

Kupovina

Objavljen

Jezik na kome želite da primite dokument.

Apstrakt

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.

Životni ciklus

TRENUTNO

OBJAVLJEN
ISO 26323:2009
90.92 Odluka o izmeni ili reviziji standarda
29. 9. 2023.

REVIDIRAN OD

PROJEKAT
ISO/CD 26323

Nacionalna preuzimanja

SRPS ISO 26323:2013  
ISS

Proizvodi od mleka — Određivanje acidifikacione aktivnosti mlečnih kultura stalnim merenjem pH-vrednosti (CpH)

90.92   Odluka o izmeni ili reviziji standarda

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