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DIN EN ISO 5764:2009-10

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



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 of 0,1 mol/l sodium hydroxide solution per 10 g of non-fat solids are not representative of the original milk.

Additional Info

Author DIN
Published by DIN
Document type Standard
Format File
ICS 67.100.10 : Milk and processed milk products
Number of pages 25
Replace DIN EN ISO 5764 (2002-09)
Cross references EN ISO 5764 (2009-05), IDT
Year 2009
Document history DIN EN ISO 5764 (2009-10)
Country Germany
Keyword EN ISO 5764;5764

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