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
Edition 1
2009-07
International Standard
Read sample
ISO 26323:2009
43505
Published (Edition 1, 2009)
This standard was last reviewed and confirmed in 2020. Therefore this version remains current.

ISO 26323:2009

ISO 26323:2009
43505
Language
Format
CHF 96
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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.

General information

  •  : Published
     : 2009-07
    : International Standard to be revised [90.92]
  •  : 1
     : 13
  • ISO/TC 34/SC 5
    67.100.01 
  • RSS updates

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