Committee Draft
ISO/CD 26323
Milk products — Determination of the acidification activity of dairy cultures by continuous pH measurement (CpH)
Reference number
ISO/CD 26323
Edition 2
Committee Draft
ISO/CD 26323
83195
A draft is being reviewed by the committee.
Will replace ISO 26323:2009

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.

General information

  •  : Under development
    : Close of comment period [30.60]
  •  : 2
  • ISO/TC 34/SC 5
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