ISO 5764:2002 PDF
Milk — Determination of freezing point — Thermistor cryoscope method (Reference method)
Milk — Determination of freezing point — Thermistor cryoscope method (Reference method)
- Статус документа:
- Отменён
- Формат:
- Электронный (PDF)
- Количество страниц:
- 15
- Дата публикации:
- 6 июня 2002 г.
- Издание:
- ISO IS 5764 edition 2 version 1
- ICS:
- 67.100.10
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.
Технические детали
- Технический комитет
- ISO/TC 34/SC 5 - Milk and milk products
- SKU
- ISO 5764:2002