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National food safety standard Determination of acidity in milk and milk products
Standard in brief
Scope of Application：
This standard specifies the methods for determining the acidity of milk powder, pasteurized milk, sterilized milk, raw milk, fermented milk, condensed milk, cream, and casein.
The first method is applicable to the determination of acidity in milk powder.
The second method is applicable to the determination of acidity in pasteurized milk, sterilized milk, raw milk, fermented milk, condensed milk, cream, and casein.
Basic information
Standard No： GB 5413.34-2010e
Standard Name：食品安全国家标准 乳和乳制品酸度的测定
English Name：National food safety standard Determination of acidity in milk and milk products
Standard Status：Replaced
Release Date：2010-03-26
Effective Date：2010-06-01
Language of Publication：English
Associated Standard
Replace the following standard： 部分代替GB/T 5009.46-2003,部分代替GB/T 5416-1985,GB 5425-1985,部分代替GB/T 5409-1985,GB/T 5413.28-1997
Be replaced by the following standard：GB 5009.239-2016
Publication Information
Number of pages：8
Number of words：9 K
Other Information
Application Dept：Ministry of Health of the People's Republic of China
