DIN EN ISO 5764-2009 牛奶.凝固点的测定.热敏电阻测定仪法(参考方法)(ISO 5764:2009),德文版本EN ISO 5764:2009

标准号：DIN EN ISO 5764-2009
中文标准名称：牛奶.凝固点的测定.热敏电阻测定仪法(参考方法)(ISO 5764:2009),德文版本EN ISO 5764:2009
英文标准名称：Milk - Determination of freezing point - Thermistor cryoscope method (Reference method) (ISO 5764:2009); English version of DIN EN ISO 5764:2009-10
标准类型：X16
发布日期：1999/12/31 12:00:00
实施日期：1999/12/31 12:00:00
中国标准分类号：X16
国际标准分类号：67.100.10
引用标准：ISO 3696;ISO 6091
适用范围：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.