DIN 10325:1986
Determination of the citric acid content of processed cheese; enzymic method

Standard No.

DIN 10325:1986

Release Date

1986

Published By

German Institute for Standardization

Status

Withdraw

Replace By

DIN 10325:2010

Latest

DIN 10325:2010-07

Scope

This standard specifies a method for the enzymic determination of the citric acid content of processed cheese.; Precipitation of the fat and proteins followed by filtration.; Treatment of the filtrate with enzymes and spectrometric measurement at a wavelenght of 340 nm to determine the loss of reducted nicotinamide adenine dinucleotide (NADH), which is proportional of the citric acid content.#,,#

DIN 10325:1986 history

• 2010 DIN 10325:2010-07 Milk and milk products - Determination of the citric acid content - Enzymatic method
• 2010 DIN 10325:2010 Milk and milk products - Determination of the citric acid content - Enzymatic method
• 1986 DIN 10325:1986 Determination of the citric acid content of processed cheese; enzymic method