DIN EN ISO 5764:2009 PDF

Scope: 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 Internationar 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. NOTE 1 Sterilization and vacuum pasteurization can affect the freezing point of milk (see Reference [5]). NOTE 2 The method uses plateau-timed instruments. For routine measurements, other thermistor cryoscope methods, i.e. fixed time procedures, can be used. Guidelines for the application of other procedures are given in Annex C. NOTE 3 The limit value mentioned for the titratable acidity in Clause 1 and 9.2 applies to bovine milk. It is possible that the limit values for ovine and caprine milk are higher.

DIN EN ISO 5764:2009 Referenced Document

ISO 3696 Water for analytical laboratory use; Specification and test methods
ISO 6091 Determination of titrated acidity of milk powder (standard method)*， 2024-04-19 Update

2009 DIN EN ISO 5764:2009-10 Milk - Determination of freezing point - Thermistor cryoscope method (Reference method) (ISO 5764:2009); German version EN ISO 5764:2009
2009 DIN EN ISO 5764:2009 Milk - Determination of freezing point - Thermistor cryoscope method (Reference method) (ISO 5764:2009); English version of DIN EN ISO 5764:2009-10
0000 DIN EN ISO 5764:2007
0000 DIN EN ISO 5764:2002