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ISO 5764:2002

Milk — Determination of freezing point — Thermistor cryoscope method (Reference method)

Jun 6, 2002
95.99   Withdrawal of Standard   Apr 30, 2009

General information

95.99     Apr 30, 2009

ISO

ISO/TC 34/SC 5

International Standard

67.100.10  

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Scope

ISO 5764|IDF 108:2002 specifies a reference method for the determination of the freezing point of raw, pasteurized, UHT-treated or sterilized whole milk, partially skimmed milk and skimmed milk by using a thermistor cryoscope.
The freezing point can be used for estimating the proportion of extraneous water in milk. Calculation of the amount of extraneous water is complicated by daily variation, seasonal variation, etc. and is not within the scope of ISO 5764¦IDF 108:2002.
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 will not be representative of the original milk.

Life cycle

PREVIOUSLY

WITHDRAWN
ISO 5764:1987

NOW

WITHDRAWN
ISO 5764:2002
95.99 Withdrawal of Standard
Apr 30, 2009

REVISED BY

PUBLISHED
ISO 5764:2009

National adoptions

SRPS EN ISO 5764:2008  
ISS

Milk - Determination of freezing point - Thermistor cryoscope method (Reference method) (ISO 5764:2002)

95.99   Withdrawal of Standard

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