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.

View the extract

Main informations

Collections

National standards and national normative documents

Publication date

August 2009

Number of pages

25 p.

Reference

NF EN ISO 5764

ICS Codes

67.100.10 Milk and processed milk products

Classification index

V04-205

Print number

1 - 20/07/2009

International kinship

ISO 5764:2009

European kinship

EN ISO 5764:2009

Sumary

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

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.

Replaced standards (1)

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.

Table of contents

Avant-propos
iv
Avant-propos
v
1 Domaine d'application
1
2 Références normatives
1
3 Termes et définitions
1
4 Principe
2
5 Réactifs
2
6 Appareillage
3
7 Échantillonnage
4
8 Étalonnage du cryoscope à thermistance
5
9 Préparation de l'échantillon pour essai
6
9.1 Préparation
6
9.2 État 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 Essai interlaboratoires
7
12.2 Répétabilité
8
12.3 Reproductibilité
8
13 Rapport d'essai
8
Annexe A (informative) Essai interlaboratoires du lait de bovin
9
Annexe B (informative) Essai interlaboratoires du lait cru de brebis et de chèvre
11
Annexe C (informative) Lignes directrices pour l'application de méthodes de routine au cryoscope à thermistance
13
Annexe D (informative) Ajustement du point de congélation utilisé comme référence pour le lait véritable
16
Bibliographie
17

Need to identify, monitor and decipher standards?

COBAZ is the simple and effective solution to meet the normative needs related to your activity, in France and abroad.

Available by subscription, CObaz is THE modular solution to compose according to your needs today and tomorrow. Quickly discover CObaz!

Request your free, no-obligation live demo

I discover COBAZ