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56169/QVPK6979
the acido-butyrometric or “Gerber”
The method utilizes the differences in triglyceride fingerprint of milk fat from the individual triglyceride fingerprints of other fats and oils to determine samples which are outside the range normally observed for milk fat
This Technical Specification specifies a potentiometric method for the determination of the titratable acidity of natural yoghurt
ISO/TS 11869 | IDF/RM 150: 2012 - Fermented milks - Determination of titratable acidity - Potentiometric method Publication Year - 2018 56169/QVPK6979This Technical Specification 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. This edition cancels and replaces the IDF 150: 1991.
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