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Analysis of sour cream and sweet cream. Determination of titratable acidity and calculation of acidity of milk-plasma



Analysis of sour cream and sweet cream. Determination of titratable acidity and calculation of acidity of milk-plasma



Hungarian Standard (MSZ 3727/2-80): 4



The acidity is given in deg SH, from the titration of cream with NaOH at 0.25 mol/l for a 25-ml sample or 0.1 mol/l for a 10-ml sample. Duplicate results should not differ by more than 1 deg SH.

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