0 Items
My account
Phone: (011) 7541-421, 3409-301, 3409-335, 6547-293, 3409-310
E-mail: Standards sales: prodaja@iss.rs Education: iss-edukacija@iss.rs Information about standards: infocentar@iss.rs
Stevana Brakusa 2, 11030 Beograd
Main menu

ISO 5764:1987

Milk — Determination of freezing point — Thermistor cryoscope method

May 21, 1987
95.99   Withdrawal of Standard   Jun 6, 2002

General information

95.99     Jun 6, 2002

ISO

ISO/TC 34/SC 5

International Standard

67.100.10  

French   English  

Buying

Withdrawn

Language in which you want to receive the document.

Scope

Is applicable to raw, pasteurized UHT-treated or sterilized whole milk, partly skimmed and skimmed milk. The principle consists in supercooling a test portion of the milk to the appropriate temperature, depending on the instrument, and inducing the crystallizatin by mechanical vibration which causes the temperature to rise quickly to a level which corresponds to the freezing point ot the test portion. Annex A specifies the means of duplicate values of freezing points while indications as to the relationship between freezing points expresses in degrees Celsius and degrees Celsius as measured in the Horvet apparatus are given in Annex B.

Life cycle

NOW

WITHDRAWN
ISO 5764:1987
95.99 Withdrawal of Standard
Jun 6, 2002

REVISED BY

WITHDRAWN
ISO 5764:2002