CSA Group Milk and milk products - Determination of the titratable acidity of milk fat ISO/TS 22113:2012

Description
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.
  • Milk and milk products - Determination of the titratable acidity of milk fat - ISO/TS 22113:2012 - CSA Group
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Description
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.

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Milk and milk products - Determination of the titratable acidity of milk fat - ISO/TS 22113:2012 - CSA Group
CSA Group
Toronto, Ontario, Canada
Milk and milk products - Determination of the titratable acidity of milk fat
ISO/TS 22113:2012
Milk and milk products - Determination of the titratable acidity of milk fat ISO/TS 22113:2012
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.

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.

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Technical Specifications

  CSA Group
Product Category Standards and Technical Documents
Product Number ISO/TS 22113:2012
Product Name Milk and milk products - Determination of the titratable acidity of milk fat
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