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ISO/TS 11869:2012
Fermented milks — Determination of titratable acidity — Potentiometric method
Abstract

This Technical Specification specifies a potentiometric method for the determination of the titratable acidity of
natural yoghurt, flavoured yoghurt, fruit yoghurt, drinking yoghurt, fresh cheese with or without fruit, buttermilk
with or without fruit, and other fermented milk products.

General Information

CodeClassificationThemePagesPublisherAvailability
ISO/TS 11869:2012ADOPTED ISO STANDARDSFood technology13First Edition
Apr 2026		Available
Price: RWF 10,500


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