ISO 26323:2009

Milk products — Determination of the acidification activity of dairy cultures by continuous pH measurement (CpH)

Publication date: Jun 18, 2009

General information

Current stage: 90.93 Effective date: Nov 12, 2020

Originator: ISO

Owner: ISO/TC 34/SC 5

Type: International Standard

ICS: 67.100.01

Languages: English Russian

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Scope

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.

Life cycle

NOW

PUBLISHED
ISO 26323:2009
90.93 Standard confirmed
Nov 12, 2020

REVISED BY

IN_DEVELOPMENT
ISO/PWI 26323

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