Aktiv Normen | Herausgegeben: 18.06.2009

ISO 26323:2009

Milk products — Determination of the acidification activity of dairy cultures by continuous pH measurement (CpH)
(Produits laitiers — Détermination de l´activité acidifiante des cultures laitieres par mesurage continu de pH (CpH))

Verfügbare Sprachen: Englisch, Russisch

Verfügbare Ausführung: Elektronische PDF, Gedruckt

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Detailinformationen

Bezeichnung: ISO 26323:2009

Ausgabedatum: 18.06.2009

Seiten: 13

Land: Internationale technische Norm

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Annotation

Description / Abstract: 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.

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