ISO/TS 2963 | IDF/RM 34: 2006 - Cheese and processed cheese products - Determination of citric acid content - Enzymatic method Language:EN semi-quantitative and qualitative test formats

semi-quantitative and qualitative test formats based on the binding of antimicrobial compounds to microbial receptors or to receptor proteins

using gas chromatography

for which the Schmid-Bondzynski-Ratzlaff method is not suitable owing to the higher carbohydrate contents and/or extreme inhomogeneity

in order to differentiate extra-low-heat skim milk powder from low-heat skim milk powder

The results from the method may be part of product classification systems for domestic and international trade

ISO/TS 2963 | IDF/RM 34: 2006 - Cheese and processed cheese products - Determination of citric acid content - Enzymatic method Language:EN semi-quantitative and qualitative test formatsThis standard specifies an enzymatic method for the determination of the citric acid content of cheese and processed cheese products.