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 0,1 mol/l sodium hydroxide solution per 10 g of non-fat solids are not representative of the original milk
DS/EN ISO 5764:2009 history
2009DS/EN ISO 5764:2009 Milk - Determination of freezing point - Thermistor cryoscope method (Reference method)