GB 5413.34-2010: National food safety standard -- Determination of acidity in milk and milk products

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Scope

This standard specifies the milk, pasteurized milk, sterilized milk, raw milk, fermented milk, condensed milk, butter and casein determination of acidity.
This standard is the first method for the determination of milk acidity; second method is suitable for pasteurized milk, sterilized milk, raw milk, fermented milk, condensed milk,
Determination of butter and casein acidity.

Basic Data

Standard ID	GB 5413.34-2010 (GB5413.34-2010)
Description (Translated English)	National food safety standard -- Determination of acidity in milk and milk products
Sector / Industry	National Standard
Classification of Chinese Standard	C53;X16
Classification of International Standard	C53; X16
Word Count Estimation	7,759
Date of Issue	2010-03-26
Date of Implementation	2010-06-01
Older Standard (superseded by this standard)	GB/T 5009.46-2003 ial; GB/T 5416-1985 ial; GB 5425-1985; GB/T 5409-1985 ial; GB/T 5413.28-1997
Regulation (derived from)	Circular of the Ministry of Health (2010)7
Issuing agency(ies)	Ministry of Health of the People's Republic of China
Summary	This Chinese standard specifies the milk, pasteurized milk, sterilized milk, raw milk, fermented milk, condensed milk, butter and casein Determination of acidity. The second method is applicable to this standard milk acidity, second method is applicable to pasteurized milk, sterilized milk, raw milk, fermented milk, condensed milk, butter and casein acidity.