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  • ISO 26323:2009

    Current The latest, up-to-date edition.

    Milk products — Determination of the acidification activity of dairy cultures by continuous pH measurement (CpH)

    Available format(s):  Hardcopy, PDF, PDF 3 Users, PDF 5 Users, PDF 9 Users

    Language(s):  English, Russian

    Published date:  18-06-2009

    Publisher:  International Organization for Standardization

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    Abstract - (Show below) - (Hide below)

    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 Product Information - (Show below) - (Hide below)

    Committee ISO/TC 34/SC 5
    Development Note Supersedes ISO/DIS 26323. Also numbered as IDF 213. (06/2009)
    Document Type Standard
    Publisher International Organization for Standardization
    Status Current

    Standards Referenced By This Book - (Show below) - (Hide below)

    14/30293895 DC : 0 BS ISO 19344 - FERMENTED MILK PRODUCTS - QUANTIFICATION OF LACTIC ACID BACTERIA - FLOW CYTOMETRY METHOD (REFERENCE METHOD)
    BS ISO 19344:2015 Milk and milk products. Starter cultures, probiotics and fermented products. Quantification of lactic acid bacteria by flow cytometry
    ISO 19344:2015 Milk and milk products Starter cultures, probiotics and fermented products Quantification of lactic acid bacteria by flow cytometry

    Standards Referencing This Book - (Show below) - (Hide below)

    ISO 5725-1:1994 Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions
    ISO/TS 11133-1:2009 Microbiology of food and animal feeding stuffs Guidelines on preparation and production of culture media Part 1: General guidelines on quality assurance for the preparation of culture media in the laboratory
    ISO/TS 19036:2006 Microbiology of food and animal feeding stuffs Guidelines for the estimation of measurement uncertainty for quantitative determinations
    ISO 707:2008 Milk and milk products — Guidance on sampling
    ISO 6887-5:2010 Microbiology of food and animal feeding stuffs Preparation of test samples, initial suspension and decimal dilutions for microbiological examination Part 5: Specific rules for the preparation of milk and milk products
    ISO 27205:2010 Fermented milk products Bacterial starter cultures Standard of identity
    ISO 5725-2:1994 Accuracy (trueness and precision) of measurement methods and results Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method
    ISO 3534-1:2006 Statistics — Vocabulary and symbols — Part 1: General statistical terms and terms used in probability
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