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.
Status : WithdrawnPublication date : 1978-06
Edition : 1Number of pages : 2
Technical Committee:Milk and milk products