Covers both caseins obtained by acid precipitation or lactic fermentation and rennet caseins. The principle of determination is based on the aqueous extraction of a test portion at 60 degrees centigrade, filtration and titration of the filtrate with a standard volumetric sodium hydroxide solution using phenophthalein as indicator.
WITHDRAWN
ISO 5547:1978
95.99
Withdrawal of Standard
Jan 8, 2008
PUBLISHED
ISO 5547:2008
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