ISO-5764 › Milk - Determination of freezing point - Thermistor cryoscope method (Reference method)

ISO-5764 - 3RD EDITION - CURRENT
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ISO 5764|IDF 108:2009 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 ISO 5764|IDF 108:2009.

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.

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67.100.10 (Milk and processed milk products Including dried milk, condensed milk and evaporated milk)

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Document Number

ISO 5764:2009

Revision Level

3RD EDITION

Status

Current

Publication Date

May 1, 2009

Committee Number

ISO/TC 34/SC 5