International Standard
ISO 5764:2009
Milk — Determination of freezing point — Thermistor cryoscope method (Reference method)
Reference number
ISO 5764:2009
ISO 5764:2009
Edition 3
2009-05
2009-05
© ISO 2024
International Standard
p
ISO 5764:2009
43986
Published
(Edition 3, 2009)
This standard was last reviewed and confirmed in 2022.
Therefore this version remains current.
Abstract
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.
General information
-
Status: PublishedPublication date: 2009-05Stage: International Standard confirmed [90.93]
-
Edition: 3Number of pages: 17
-
Technical Committee :ISO/TC 34/SC 5ICS :67.100.10
- RSS updates
Life cycle
-
Previously
WithdrawnISO 5764:2002
-
Now
Got a question?
Check out our FAQs
Customer care
+41 22 749 08 88
Opening hours:
Monday to Friday - 09:00-12:00, 14:00-17:00 (UTC+1)