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ISO 5764

Milk - Determination of freezing point - Thermistor cryoscope method (Reference method)

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Organization: ISO
Publication Date: 1 May 2009
Status: active
Page Count: 24
ICS Code (Milk and processed milk products): 67.100.10
scope:

This International Standard 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 this International Standard.

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.

NOTE 1 Sterilization and vacuum pasteurization can affect the freezing point of milk (see Reference [5]).

NOTE 2 The method uses plateau-timed instruments. For routine measurements, other thermistor cryoscope methods, i.e. fixed time procedures, can be used. Guidelines for the application of other procedures are given in Annex C.

NOTE 3 The limit value mentioned for the titratable acidity in Clause 1 and 9.2 applies to bovine milk. It is possible that the limit values for ovine and caprine milk are higher.

Document History

ISO 5764
May 1, 2009
Milk - Determination of freezing point - Thermistor cryoscope method (Reference method)
This International Standard 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...
May 15, 2002
Milk - Determination of Freezing Point - Thermistor Cryoscope Method (Reference Method)
A description is not available for this item.
June 1, 1987
Milk - Determination of Freezing Point - Thermistor Cryoscope Method; (NZS/ISO 5764: 1987)
A description is not available for this item.

References

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