DD ISO/TS 11869:2012
Current
The latest, up-to-date edition.
Fermented milks. Determination of titratable acidity. Potentiometric method
Hardcopy , PDF
English
29-02-2012
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Foreword
1 Scope
2 Terms and definitions
3 Principle
4 Reagents
5 Apparatus
6 Sampling
7 Preparation of test sample
8 Procedure
9 Calculation and expression of results
10 Precision
11 Test report
Annex A (informative) - Alternative expression of
test results
Annex B (informative) - Interlaboratory trial
Bibliography
Describes 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.
| Committee |
AW/5
|
| DevelopmentNote |
Supersedes BS 7142-5(1997). (02/2012)
|
| DocumentType |
Standard
|
| Pages |
16
|
| PublisherName |
British Standards Institution
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| ISO/TS 11869:2012 | Identical |
| ISO 5725-1:1994 | Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions |
| ISO 385:2005 | Laboratory glassware — Burettes |
| ISO 707:2008 | Milk and milk products — Guidance on sampling |
| ISO 8655-3:2002 | Piston-operated volumetric apparatus Part 3: Piston burettes |
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