標(biāo)準(zhǔn)號(hào)：DIN EN ISO 5764-2009
中文標(biāo)準(zhǔn)名稱：牛奶.凝固點(diǎn)的測定.熱敏電阻測定儀法(參考方法)(ISO 5764:2009),德文版本EN ISO 5764:2009
英文標(biāo)準(zhǔn)名稱：Milk - Determination of freezing point - Thermistor cryoscope method (Reference method) (ISO 5764:2009); English version of DIN EN ISO 5764:2009-10
標(biāo)準(zhǔn)類型：X16
發(fā)布日期：1999/12/31 12:00:00
實(shí)施日期：1999/12/31 12:00:00
中國標(biāo)準(zhǔn)分類號(hào)：X16
國際標(biāo)準(zhǔn)分類號(hào)：67.100.10
引用標(biāo)準(zhǔn)：ISO 3696;ISO 6091
適用范圍：This International Standard specifies a reference method for the determination of the freezing point of rawbovine 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 theamount of extraneous water is subject to daily and seasonal variations, and is not within the scope of thisInternationar Standard.Results obtained from samples with a titratable acidity exceeding 20 ml of 0.1 mol/l sodium hydroxide solutionper 10 g of non-fat solids are not representative of the original milk.NOTE 1 Sterilization and vacuum pasteurization can affect the freezing point of milk (see Reference [5]).NOTE 2 The method uses plateau-timed instruments. For routine measurements, other thermistor cryoscope methods,i.e. fixed time procedures, can be used. Guidelines for the application of other procedures are given in Annex C.NOTE 3 The limit value mentioned for the titratable acidity in Clause 1 and 9.2 applies to bovine milk. It is possible thatthe limit values for ovine and caprine milk are higher.