DIN EN ISO 5764:2009 Edition

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

Published By	Publication Date	Number of Pages
DIN	2009-10	24

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Categories: 67.100.10 - Milk and processed milk products, DIN

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Description

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.

Additional information

Published Code	DIN
Published By	Deutsches Institut für Normung
Publication Date	2009-10
Pages Count	24
Language	Germany
Descriptors	Agricultural products, Congealing point, Cryoscopes, Dairy products, Definitions, Determination, Food inspection, Food products, Freezing point, Inter-laboratory tests, Laboratory tests, Measurement, Measuring techniques, Methods, Milk, Pasteurized milk, Raw milk, Reference methods, Samples, Skim milk, Sterilized milk, Test results, Testing, Thermistors, Ultra-heat treated, Procedures, Ring tests, Processes
File Size	481.3 KB
ICS Codes	67.100.10 - Milk and processed milk products

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DIN EN ISO 5764:2009 Edition

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