M00001514
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ISO TS 22113 1st Edition, July 1, 2012 Milk and milk products - Determination of the titratable acidity of milk fat
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Availability date: 07/13/2021
Description / Abstract:
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.
NOTE 1 The titration procedure can also be applied to fat
separated from several other dairy products.
NOTE 2 This Technical Specification is designed for batches of
test samples of between five and several hundred test portions per
day.