This Technical Specification specifies a routine method for determining the titratable acidity of milk fat.
The method is applicable to milk fat obtained from:
a) raw milk;
b) heat-treated milk;
c) milk reconstituted from milk powder;
d) cream with any fat content, provided the product is diluted so as to obtain a mass fraction of between 4 % and 6 % fat.
The method is not applicable to fermented milk or milk that has undergone bacterial or enzymatic damage.
NOTE 1 The titration procedure can also be applied to fat separated from several other dairy products.
NOTE 2 This Technical Specification is designed for batches of test samples of between five and several hundred test portions per day.