Standard

NS-EN ISO 5764:2002

Aug 2002 Withdrawn

Note: This standard has a new edition: NS-EN ISO 5764:2009

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Abstract

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.

Document information

Standard from SN
Published: 12 August 2002
Withdrawn: 1 August 2009
Edition: 1
Version: 1
Document type: NAT
ISBN:

ICS 67.100.10
National Committee CEN/TC 302

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Replaced by: NS-EN ISO 5764:2009

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Withdrawn

NS-EN ISO 5764:2002
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NS-EN ISO 5764:2009

NS-EN ISO 5764:2002

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NS-EN ISO 5764:2009