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.

General information

  • Status :  Withdrawn
    Publication date : 1978-06
  • 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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