Skip to main content

ISO/TS 22113:2012

Current Date published:

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.

Get this standard Prices exclude GST
PDF ( Single user document)
$179.13 NZD
HardCopy
$214.78 NZD
Networkable PDF
Price varies
Preview only close
Prev {{ page }}/ {{ numPages }} Next
Preview only close
Prev {{ page }}/ {{ numPages }} Next
Pages: 14

Keep me up-to-date

Register to receive notifications when updates are made to this standard.

Related Information

Similar Standards

  • BS 1741-1:1987

    Methods for chemical analysis of liquid milk and cream, General introduction including preparation of samples

  • BS 1741-10.1:1989

    Methods for chemical analysis of liquid milk and cream. Determination of titratable acidity, Method for liquid milk

  • BS 1741-11:1989

    Methods for chemical analysis of liquid milk and cream, Detection of detergent/disinfectant residues

  • BS 1741-5.1:1988

    Methods for chemical analysis of liquid milk and cream. Determination of the nitrogen content of liquid milk, Reference method

Preview only close
Prev {{ page }}/ {{ numPages }} Next
Preview only close
Prev {{ page }}/ {{ numPages }} Next
Pages: 14

ISO/TS 22113:2012

Get this standard Prices exclude GST
PDF ( Single user document)
$179.13 NZD
HardCopy
$214.78 NZD
Networkable PDF
Price varies

Request to add this standard to your subscription

ISO/TS 22113:2012

Price varies
Online library subscription

Click "Send request for subscription" to ask your Account Administrator to add this standard to your subscripiton.

Cancel