This standard specifies a method for determining the freezing point of raw, pasteurized, UHT, or sterilized whole milk, skimmed milk and partially skimmed milk. The freezing point can be used to estimate the proportion of extraneous water in milk (see Appendix C). The method is applicable to whole milk, partially skimmed milk and skimmed milk whether raw or pasteurized, UHT, homogenized or sterilized. Vacuum sterilization and pasteurization may, however, modify the freezing point of milk [2] and results obtained from samples with an acidity greater than 0.18 g of lactic acid per 100 ml of milk will not be valid. not representative of the original milk.
NBN V 21-005-1988 history
1988NBN V 21-005-1988 Milk - Determination of freezing point - Thermistor cryoscope method