<p>ISO/TS 22113|IDF/RM 204:2012 specifies a routine method for determining the titratable acidity of milk fat.</p>
<p>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.</p>
<p>The method is not applicable to fermented milk or milk that has undergone bacterial or enzymatic damage.</p>
Registration number (WIID)
56167
Scope
<p>ISO/TS 22113|IDF/RM 204:2012 specifies a routine method for determining the titratable acidity of milk fat.</p>
<p>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.</p>
<p>The method is not applicable to fermented milk or milk that has undergone bacterial or enzymatic damage.</p>
