ISO 26323:2009
Current
The latest, up-to-date edition.
Milk products — Determination of the acidification activity of dairy cultures by continuous pH measurement (CpH)
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06-18-2009
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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.
| Committee |
ISO/TC 34/SC 5
|
| DevelopmentNote |
Supersedes ISO/DIS 26323. Also numbered as IDF 213. (06/2009)
|
| DocumentType |
Standard
|
| Pages |
13
|
| PublisherName |
International Organization for Standardization
|
| Status |
Current
|
| Standards | Relationship |
| PN-ISO 26323:2023-06 | Identical |
| NEN ISO 26323 : 2009 | Identical |
| BS ISO 26323:2009 | Identical |
| 14/30293895 DC : 0 | BS ISO 19344 - FERMENTED MILK PRODUCTS - QUANTIFICATION OF LACTIC ACID BACTERIA - FLOW CYTOMETRY METHOD (REFERENCE METHOD) |
| BS ISO 19344:2015 | Milk and milk products. Starter cultures, probiotics and fermented products. Quantification of lactic acid bacteria by flow cytometry |
| ISO 19344:2015 | Milk and milk products Starter cultures, probiotics and fermented products Quantification of lactic acid bacteria by flow cytometry |
| ISO 5725-1:1994 | Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions |
| ISO/TS 11133-1:2009 | Microbiology of food and animal feeding stuffs Guidelines on preparation and production of culture media Part 1: General guidelines on quality assurance for the preparation of culture media in the laboratory |
| ISO/TS 19036:2006 | Microbiology of food and animal feeding stuffs Guidelines for the estimation of measurement uncertainty for quantitative determinations |
| ISO 707:2008 | Milk and milk products — Guidance on sampling |
| ISO 6887-5:2010 | Microbiology of food and animal feeding stuffs Preparation of test samples, initial suspension and decimal dilutions for microbiological examination Part 5: Specific rules for the preparation of milk and milk products |
| ISO 27205:2010 | Fermented milk products — Bacterial starter cultures — Standard of identity |
| ISO 5725-2:1994 | Accuracy (trueness and precision) of measurement methods and results Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method |
| ISO 3534-1:2006 | Statistics — Vocabulary and symbols — Part 1: General statistical terms and terms used in probability |
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