GB 5413.34-2010 National food safety standard Determination of acidity in milk and milk products (Text of Document is in English)

01/06/2010

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1 Scope
This standard specifies the method for the determination of the titratable acidity of

dried
milk, pasteurized milk, sterilized milk, raw milk, fermented milk, condensed milk, butter
and casein.
Method 1 in this standard applies to the determination of the titratable acidity of dried

milk;
and method 2 applies to the determination of the titratable acidity of pasteurized milk,
sterilized milk, raw milk, fermented milk, condensed milk, butter and casein.
2 Normative references
The following referenced documents are indispensable for the application of this
document. For dated references, only the edition cited applies. For undated references,
the latest edition of the referenced document (including any amendments) applies.