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ISO 5764:1987

Milk — Determination of freezing point — Thermistor cryoscope method

Standard Details

Is applicable to raw, pasteurized UHT-treated or sterilized whole milk, partly skimmed and skimmed milk. The principle consists in supercooling a test portion of the milk to the appropriate temperature, depending on the instrument, and inducing the crystallizatin by mechanical vibration which causes the temperature to rise quickly to a level which corresponds to the freezing point ot the test portion. Annex A specifies the means of duplicate values of freezing points while indications as to the relationship between freezing points expresses in degrees Celsius and degrees Celsius as measured in the Horvet apparatus are given in Annex B.

General Information

Status : WITHDRAWN
Standard Type: Main
Document No: ISO 5764:1987
Document Year: 1987
Pages: 6
Edition: 1
  • ICS:
  • 67.100.10 Milk and processed milk products

Life Cycle

WITHDRAWN

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WITHDRAWN
ISO 5764:1987
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