Covers all types of casein (acid caseins and rennet caseins) and of caseinates. The principle is based on the electrometric determination of the pH of an aqueous extract of casein or an aqueous solution of caseinate using a pH meter.

General information

  • Status :  Withdrawn
    Publication date : 1979-10
  • Edition : 1
    Number of pages : 2
  • :
    ISO/TC 34/SC 5
    Milk and milk products
  • 67.100.99
    Other milk products

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