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ISO/TS 11869:2012 en

Gefermenteerde melk - Bepaling van de titreerbare zuurwaarde - Potentiometrische methode

Status: Definitief
Publicatiedatum: 15-01-2012 Bekijk een preview
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  • Omschrijving

    • This Technical Specification specifies a potentiometric method for the determination of the titratable acidity of natural yoghurt, flavoured yoghurt, fruit yoghurt, drinking yoghurt, fresh cheese with or without fruit, buttermilk with or without fruit, and other fermented milk products.

  • Details
    • ICS - code(s) 67.100.99:
    • Nederlandse titel Gefermenteerde melk - Bepaling van de titreerbare zuurwaarde - Potentiometrische methode
    • Engelse titel Fermented milks - Determination of titratable acidity - Potentiometric method
    • Engelse samenvatting This Technical Specification specifies a potentiometric method for the determination of the titratable acidity of natural yoghurt, flavoured yoghurt, fruit yoghurt, drinking yoghurt, fresh cheese with or without fruit, buttermilk with or without fruit, and other fermented milk products.
    • Vervangt: ISO 11869:1997 en
  • Auteurs
    • Commissie: Melk en zuivelproducten / Y.A.M. van 't Westende
    • Commissie internationaal: ISO/TC 34/SC 5

 
 

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