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    ISO/TS 11869:2012

    Current The latest, up-to-date edition.

    Fermented milks Determination of titratable acidity Potentiometric method

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

    Language(s):  English, French, Russian

    Published date:  10-01-2012

    Publisher:  International Organization for Standardization

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    Abstract - (Show below) - (Hide below)

    ISO/TS 11869|IDF/RM 150:2012 specifies 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)

    Development Note Supersedes ISO 11869. Also numbered as IDF/RM 150. (01/2012)
    Document Type Technical Specification
    Publisher International Organization for Standardization
    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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