ISO 5764:1987
Milk — Determination of freezing point — Thermistor cryoscope method
Reference number
ISO 5764:1987
Edición 1
1987-05
© ISO 2024
Retirada
Retirada (Edición 1, 1987)

Resumen

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.

Informaciones generales

  • Estado
     : Retirada
    Fecha de publicación
     : 1987-05
    Etapa
    : Retirada de la Norma Internacional [95.99]
  • Edición
     : 1
    Número de páginas
     : 6
  • Comité Técnico :
    ISO/TC 34/SC 5
    ICS :
    67.100.10 
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