Caseins -- Determination of free acidity (Reference method)
This standard has been revised by ISO 5547:2008
Covers both caseins obtained by acid precipitation or lactic fermentation and rennet caseins. The principle of determination is based on the aqueous extraction of a test portion at 60 degrees centigrade, filtration and titration of the filtrate with a standard volumetric sodium hydroxide solution using phenophthalein as indicator.
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Revisions / Corrigenda