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  • ISO
    ISO 26323:2009 Milk products - Determination of the acidification activity of dairy cultures by continuous pH measurement (CpH)
    Edition: 2009
    $254.51
    / user per year

Content Description

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.



About ISO

ISO, the International Organization for Standardization, brings global experts together to agree on the best way of doing things – for anything from making a product to managing a process. As one of the oldest non-governmental international organizations, ISO has enabled trade and cooperation between people and companies all over the world since 1946. The International Standards published by ISO serve to make lives easier, safer and better.
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