ISO 18252:2006
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ISO 26323:2009
Milk products — Determination of the acidification activity of dairy cultures by continuous pH measurement (CpH)
Automatically translated name:
Milk products -- Determination of the acidification activity of dairy cultures by continuous pH measurement (CpH)
STANDARD published on 18.6.2009
The information about the standard:
Designation standards: ISO 26323:2009
Publication date standards: 18.6.2009
SKU: NS-430208
The number of pages: 13
Approximate weight : 39 g (0.09 lbs)
Country: International technical standard
Category: Technical standards ISO
The category - similar standards:
Annotation of standard text ISO 26323:2009 :
Description / Abstract: 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.
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