International Standard
ISO 5764:2009
Milk — Determination of freezing point — Thermistor cryoscope method (Reference method)
Reference number
ISO 5764:2009
Edición 3
2009-05
© ISO 2024
International Standard
Vista previa
No disponible en español
Publicado (Edición 3, 2009)
Esta norma se revisó y confirmó por última vez en 2022. Por lo tanto, esta versión es la actual.

ISO 5764:2009

Formato
Idioma
CHF 96
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Resumen

ISO 5764|IDF 108:2009 specifies a reference method for the determination of the freezing point of raw bovine milk, heat-treated whole, reduced fat and skimmed bovine milk, as well as raw ovine and caprine milk, by using a thermistor cryoscope.

The freezing point can be used to estimate the proportion of extraneous water in milk. Calculation of the amount of extraneous water is subject to daily and seasonal variations, and is not within the scope of ISO 5764|IDF 108:2009.

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 are not representative of the original milk.

Informaciones generales

  • Estado
     : Publicado
    Fecha de publicación
     : 2009-05
    Etapa
    : Norma Internacional confirmada [90.93]
  • Edición
     : 3
    Número de páginas
     : 17
  • Comité Técnico :
    ISO/TC 34/SC 5
    ICS :
    67.100.10 
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