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: ISO/TC 34/SC 5 Milk and milk products
- ICS :
- 67.100.99 Other milk products
ISO 5547:1978Stage: 95.99
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