Over deze norm
|Commissie||Melk en zuivelproducten|
This Technical Specification 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.
|Nederlandse titel||Melk en melkproducten - Bepaling van de titreerbare zuurtegraad van melkvet|
|Engelse titel||Milk and milk products - Determination of the titratable acidity of milk fat|