ISO 5764:2002
Milk — Determination of freezing point — Thermistor cryoscope method (Reference method)
Reference number
ISO 5764:2002
Edición 2
2002-05
© ISO 2024
Retirada
Retirada (Edición 2, 2002)

Resumen

ISO 5764|IDF 108:2002 specifies a reference method for the determination of the freezing point of raw, pasteurized, UHT-treated or sterilized whole milk, partially skimmed milk and skimmed milk by using a thermistor cryoscope.

The freezing point can be used for estimating the proportion of extraneous water in milk. Calculation of the amount of extraneous water is complicated by daily variation, seasonal variation, etc. and is not within the scope of ISO 5764¦IDF 108:2002.

Results obtained from samples with a titratable acidity exceeding 20 ml of 0,1 mol/l sodium hydroxide solution per 10 g of non-fat solids will not be representative of the original milk.

Informaciones generales

  • Estado
     : Retirada
    Fecha de publicación
     : 2002-05
    Etapa
    : Retirada de la Norma Internacional [95.99]
  • Edición
     : 2
    Número de páginas
     : 15
  • Comité Técnico :
    ISO/TC 34/SC 5
    ICS :
    67.100.10 
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  5. 67
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