Parameter testing of dairy products

This standard specifies the method for determining the acidity of milk powder, pasteurized milk, sterilized milk, raw milk, fermented milk, condensed milk, cream, and casein. The first method of this standard is applicable to the determination of milk powder acidity; The second method is applicable to the determination of acidity in pasteurized milk, sterilized milk, raw milk, fermented milk, condensed milk, cream, and casein. 2 Normative References The documents referenced in this standard are essential for the application of this standard. For dated references, only the version with the date indicated applies to this standard. For undated references, the latest version (including all amendments) applies to this standard. The first method is the determination of acidity in milk powder. Principle 3: Neutralize 100 mL of reconstituted milk with a dry matter of 12% to a volume of 0.1 mol/L sodium hydroxide consumed at a pH of 8.3, and determine its acidity through calculation. Unless otherwise specified, all reagents and materials used in this method are analytical pure, and the water is Grade III water according to GB/T 6682. 4.1 Sodium hydroxide standard solution (NaOH); 0.100 0 mol/L. 4.2 Nitrogen gas. 5 Instruments and equipment 5.1 Balance: sensitivity of 1 mg. 5.2 Burette: graduation of 0.1 mL, accurate to 0.05 mL. 5.3 pH meter; Equipped with glass electrodes and appropriate reference electrodes. 5.4 Magnetic stirrer

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