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  • DD ISO/TS 11869:2012

    Current The latest, up-to-date edition.

    Fermented milks. Determination of titratable acidity. Potentiometric method

    Available format(s):  Hardcopy, PDF

    Language(s):  English

    Published date:  29-02-2012

    Publisher:  British Standards Institution

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    Table of Contents - (Show below) - (Hide below)

    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

    Abstract - (Show below) - (Hide below)

    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.

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

    Committee AW/5
    Development Note Supersedes BS 7142-5(1997). (02/2012)
    Document Type Standard
    Publisher British Standards Institution
    Status Current
    Supersedes

    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 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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