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//ISO 5546:2010

ISO 5546:2010

Name: ISO 5546:2010 — Caseins and caseinates — Determination of pH (Reference method)
SKU: ISO 5546:2010
Price: 25 EUR
Availability: InStock

Caseins and caseinates — Determination of pH (Reference method)

Название (английский):

ISO 5546:2010

Caseins and caseinates — Determination of pH (Reference method)

Статус документа:: Действующий
Формат:: Электронный (PDF)
Количество страниц:: 5
Дата публикации:: 21 мая 2010 г.
Издание:: ISO IS 5546 edition 2 version 1
ICS:: 67.100.99

Тип поставки:

Full version25 €Ask AI2 €Read online 24h10 €Read online 72h15 €

Язык документа:

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Срок поставки:1 рабочий день

Цена:25 €

Описание (английский):

ISO 5546|IDF 115:2010 specifies a reference method for the determination of the pH of all types of casein (acid caseins and rennet caseins) and of caseinates.

Abstract

Overview

ISO 5546:2010 (also published as FIL 115:2010) specifies a reference method for determination of pH of all types of caseins (acid and rennet caseins) and caseinates. The method defines sample preparation, instrumentation, calibration and reporting so laboratories can obtain comparable, traceable pH values for dairy protein ingredients used in food, pharmaceuticals and industrial applications.

Key topics and technical requirements

Scope: pH measurement of aqueous extracts of caseins and aqueous solutions of caseinates at 20 °C.
Principle: electrometric determination using a calibrated pH‑meter with a glass measuring electrode and a reference electrode (e.g., calomel).
Reagents: analytical grade reagents; distilled water protected from CO2 absorption; buffer solutions for calibration with known pH at 20 °C (examples: phthalate ≈ pH 4, phosphate ≈ pH 7, borax ≈ pH 9).
Apparatus: balance (0.1 g), pH‑meter with sensitivity ≥ 0.05 pH unit, thermometer (±0.5 °C), 100 ml conical flask, 250 ml mixing beaker and mixer, 500 µm sieve (ISO 3310‑1).
Sample preparation:
- Caseins: weigh 5.0 g (±0.1 g) into 100 ml conical flask, add 30 ml water at 20 °C (alternative: 7.0 g + 42 ml), shake 10 s and rest 20 min at ~20 °C.
- Caseinates: dissolve 5.0 g in 95 ml water in mixer, blend 30 s, then rest 20 min at ~20 °C.
Measurement: decant or withdraw aliquot and measure pH immediately after rinsing electrode. Calibrate pH‑meter at 20 °C and verify calibration every 30 min for sample series.
Results & precision:
- Report casein extract pH to at least one decimal; caseinate solution pH to at least two decimals.
- Repeatability: ≤ 0.1 pH unit (caseins), ≤ 0.05 pH unit (caseinates).
- Reproducibility: ≤ 0.3 pH unit (caseins), ≤ 0.15 pH unit (caseinates).

Applications and users

ISO 5546:2010 is intended for:

Dairy testing and QC laboratories measuring pH of casein/caseinate ingredients.
Food formulators and ingredient suppliers monitoring product consistency.
Regulatory and certification bodies requiring standardized test methods.
R&D groups assessing functional and processing properties influenced by protein pH (e.g., solubility, gelation, emulsifying behavior).

Using this reference method ensures consistent, comparable pH data for quality control, specification compliance and product development of dairy proteins.

Related standards

ISO 707 | FIL 50 - Guidelines for sampling milk and milk products (referenced).
ISO 3310‑1 - Test sieves - technical requirements (referenced for sieve).

Keywords: ISO 5546:2010, caseins, caseinates, pH determination, reference method, pH meter, dairy analysis, food testing.

Технические детали

Технический комитет: ISO/TC 34/SC 5 - Milk and milk products
SKU: ISO 5546:2010

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PDF

ISO 5546:2010

Abstract

Overview

Похожие стандарты

Key topics and technical requirements

Applications and users

Related standards

Технические детали

BS ISO 3310-1:2016

Test sieves. Technical requirements and testing. Test sieves of metal wire cloth.

ISO 707:2008

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ISO 8212:1986

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ISO 20662:2020

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ISO 3021:2023

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ISO 3826-2:2008

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ISO/IEC 24730-1:2014

Information technology — Real-time locating systems (RTLS) — Part 1: Application programming interface (API)

ISO 8668-5:1992

Aircraft — Terminal junction systems — Part 5: Detail specification for type 3 system