NEN-EN-ISO 5764
Milk - Determination of freezing point - Thermistor cryoscope method (Reference method)
inactive
| Organization: | NEN |
| Publication Date: | 1 June 2002 |
| Status: | inactive |
| Page Count: | 28 |
| ICS Code (Milk and processed milk products): | 67.100.10 |
scope:
Specifies a reference cryoscope method for the determination of the freezing point of raw, pasteurized, UHT-treated or sterilized whole milk, partially skimmed milk and skimmed milk. 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 this International Standard. Results obtained from samples with a titratable acidity exceeding 20 ml 0.1 mol/l sodium hydroxide solution per 10 g of solids-non-fat will not be representative for the original milk. Sterilization and vacuum pasteurization can effect the freezing point of milk.
Document History
June 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 sheep and goat raw milk, and of cow raw, pasteurized, UHT-treated or sterilized whole milk,...
September 1, 2007
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 sheep and goat raw milk, and of cow raw, pasteurized, UHT-treated or sterilized whole milk,...
NEN-EN-ISO 5764
June 1, 2002
Milk - Determination of freezing point - Thermistor cryoscope method (Reference method)
Specifies a reference cryoscope method for the determination of the freezing point of raw, pasteurized, UHT-treated or sterilized whole milk, partially skimmed milk and skimmed milk. The freezing...
July 1, 2000
Milk - Determination of freezing point - Thermistor cryoscope method
Specifies a reference cryoscope method for the determination of the freezing point of raw, pasteurized, UHT-treated or sterilized whole milk, partially skimmed milk and skimmed milk. The freezing...