What is BS 1743-7.2-Determination of the titratable acidity of dried milk about?
BS 1743 is a British standard on methods for the analysis of dried milk and dried milk products that discusses the determination of the titratable acidity of dried milk to enhance the shelf life of dried milk and reduce its heat stability.
BS 1743-7.2 is the second subpart of the seventh part of the BS 1743 series specifies a routine method for the determination of the titratable acidity of all types of dried milk.
Who is BS 1743-7.2-Determination of the titratable acidity of dried milk for?
BS 1743-7.2 on the determination of the titratable acidity of dried milk is useful for:
- Dried milk and dried milk products manufacturers
- Food scientists
- Food technologists
- Food laboratories
- Food health and safety departments
Why should you use BS 1743-7.2-Determination of the titratable acidity of dried milk?
Titratable acidity of dried milk is defined as the number of millilitres of 0,1 mol/l sodium hydroxide solution required to neutralize, in the presence of phenolphthalein, a quantity of the reconstituted milk corresponding to 10 g of solids-not-fat, until the appearance of pink colouration.
BS 1743-7.2 provides you with guidance on apparatus, sampling, the procedures for the preparation of test sample, test portion, determination, expression of results, method of calculation and formula, comparison with the reference method, test report, etc.
The routine method and procedure provided by BS 1743-7.2 assist you in the determination of the titratable acidity of dried milk, improving the quality and subsistence of dried milk and ensuring dried milk is free from contaminations.
With obedience and compliance to BS 1743-7.2, you can enhance dried milk’s effectiveness and efficacy and manufacture a standardized high-quality product
