ISO/TS 22113 | IDF/RM 204:2012规定了测定乳脂可滴定酸度的常规方法。 本方法适用于从以下原料乳中获得的乳脂:a）原料乳；b） 热处理牛奶；c） 从奶粉中复原的牛奶；d） 任何脂肪含量的奶油，前提是产品被稀释，以获得4%至6%脂肪的质量分数。 该方法不适用于发酵乳或受到细菌或酶破坏的乳。

ISO/TS 22113|IDF/RM 204:2012 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.