Milk and milk products — Determination of the titratable acidity of milk fat
ISO/TS 22113|IDF/RM 204:2012 specifies a routine method for determining the titratable acidity of milk fat.
The method is applicable to milk fat obtained from: a) raw milk; b) heat-treated milk; c) milk reconstituted from milk powder; d) cream with any fat content, provided the product is diluted so as to obtain a mass fraction of between 4 % and 6 % fat.
The method is not applicable to fermented milk or milk that has undergone bacterial or enzymatic damage.
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