ISO 5764-2002
牛奶.冰点的测定.热敏电阻冰点测定法(参照法)
Milk - Determination of freezing point - Thermistor cryoscope method (Reference method)
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- 标准号
- ISO 5764-2002
- 发布日期
- 2002年05月
- 实施日期
- 废止日期
- 无
- 中国标准分类号
- X16
- 国际标准分类号
- 67.100.10
- 发布单位
- IX-ISO
- 代替标准
- ISO 5764-2009
- 适用范围
- This International Standard 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 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 will not be representative of the original milk. NOTE Sterilization and vacuum pasteurization can affect the freezing point of milk (see reference [6]).