Reference number
ISO 26323:2009
International Standard
ISO 26323:2009
Milk products — Determination of the acidification activity of dairy cultures by continuous pH measurement (CpH)
Edition 1
2009-07
Preview
ISO 26323:2009
43505
Indisponible en français
Publiée (Edition 1, 2009)
Cette publication a été révisée et confirmée pour la dernière fois en 2020. Cette édition reste donc d’actualité.

ISO 26323:2009

ISO 26323:2009
43505
Langue
Format
CHF 96
Convertir les francs suisses (CHF) dans une autre devise

Résumé

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.

Informations générales

  •  : Publiée
     : 2009-07
    : Norme internationale à réviser [90.92]
  •  : 1
  • ISO/TC 34/SC 5
    67.100.01 
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