0 Stavka
Moj nalog
Telefon: (011) 7541-421, 3409-301, 3409-335, 6547-293, 3409-310
E-mail: Prodaja standarda: prodaja@iss.rs Seminari, obuke: iss-edukacija@iss.rs Informacije o standardima: infocentar@iss.rs
Stevana Brakusa 2, 11030 Beograd
Glavni meni

ISO 5764:2009

Milk — Determination of freezing point — Thermistor cryoscope method (Reference method)
30. 4. 2009.

Опште информације

90.93     23. 12. 2022.

ISO

ISO/TC 34/SC 5

Međunarodni standard

67.100.10  

engleski   francuski   ruski  

Kupovina

Objavljen

Jezik na kome želite da primite dokument.

Apstrakt

ISO 5764|IDF 108:2009 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 ISO 5764|IDF 108:2009.
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.

Životni ciklus

PRETHODNO

POVUČEN
ISO 5764:2002

TRENUTNO

OBJAVLJEN
ISO 5764:2009
90.93 Odluka o potvrđivanju standarda
23. 12. 2022.

Nacionalna preuzimanja

SRPS EN ISO 5764:2010  
ISS

Mleko — Određivanje tačke mržnjenja — Termistorsko-krioskopska metoda (Referentna metoda)

60.60   Standard objavljen

E034-5 Saznaj više