NF EN ISO 5764

NF EN ISO 5764

May 2003
Standard Cancelled

Milk - Determination of freezing point - Thermistor cryoscope method (reference method)

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.

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Collections

National standards and national normative documents

Publication date

May 2003

Number of pages

26 p.

Reference

NF EN ISO 5764

ICS Codes

67.100.10   Milk and processed milk products

Classification index

V04-205

Print number

1 - 17/06/2003

International kinship

ISO 5764:2002

European kinship

EN ISO 5764:2002
Sumary
Milk - Determination of freezing point - Thermistor cryoscope method (reference method)

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.

Replaced standards (1)
NF V04-205
January 1990
Standard Cancelled
Milk. Determination of freezing point. Thermistor cryoscope method.

La présente norme fait partie d'un ensemble de normes applicables au lait et aux produits laitiers. Cet ensemble est composé de normes traitant de : l'échantillonnage des produits, méthodes d'essais physiques et chimiques, vocabulaire, contrôle microbiologique, verrerie de laboratoire spécifique. La présente norme traite plus particulièrement de la détermination du point de congélation du lait à l'aide d'un appareil (le cryoscope à thermistance).

Standard replaced by (1)
NF EN ISO 5764
August 2009
Standard Current
Milk - Determination of freezing point - Thermistor cryoscope method (Reference method)

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.

Table of contents
  • Avant-propos
    iv
  • Introduction
    vi
  • 1
    Domaine d'application 1
  • 2
    Références normatives 1
  • 3
    Terme et définition 1
  • 4
    Principe 2
  • 5
    Réactifs 2
  • 6
    Appareillage 3
  • 7
    Échantillonnage 5
  • 8
    Étalonnage du cryoscope à thermistance 5
  • 9
    Préparation de l'échantillon pour essai 6
  • 9.1
    Préparation 6
  • 9.2
    Condition de l'échantillon 6
  • 10
    Mode opératoire 6
  • 10.1
    Vérifications préliminaires 6
  • 10.2
    Vérification de routine de l'étalonnage 6
  • 10.3
    Détermination 6
  • 11
    Calcul et expression des résultats 7
  • 11.1
    Calculs 7
  • 11.2
    Expression des résultats 7
  • 12
    Fidélité 7
  • 12.1
    Essais interlaboratoires 7
  • 12.2
    Répétabilité 8
  • 12.3
    Reproductibilité 8
  • 13
    Rapport d'essai 8
  • Annexe A (informative) Résultats de l'essai interlaboratoires
    9
  • Annexe B (informative) Lignes directrices pour l'application de méthodes de routine au cryoscope à thermistance
    11
  • Annexe C (informative) Ajustement du point de congélation utilisé comme référence pour le lait véritable
    15
  • Bibliographie
    16
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