BS EN ISO 5764:2009
Milk - Determination of freezing point - Thermistor cryoscope method (Reference method) (ISO 5764:2009)
- Standard No.
- BS EN ISO 5764:2009
- Release Date
- 2009
- Published By
- British Standards Institution (BSI)
- Latest
- BS EN ISO 5764:2009
- Replace
- 07/30148164 DC:2007 BS EN ISO 5764:2002
- 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.
BS EN ISO 5764:2009 Referenced Document
- ISO 3696 Water for analytical laboratory use; Specification and test methods
- ISO 6091 Determination of titrated acidity of milk powder (standard method)*， 2024-04-19 Update
BS EN ISO 5764:2009 history
- 2009 BS EN ISO 5764:2009 Milk - Determination of freezing point - Thermistor cryoscope method (Reference method) (ISO 5764:2009)
