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 this standard.
SANS 5764:2005 history
2005SANS 5764:2005 Milk - Determination of freezing point - Thermistor cryoscope method (Reference method)