SN EN ISO 5764:2009
Current
The latest, up-to-date edition.
MILK - DETERMINATION OF FREEZING POINT - THERMISTOR CRYOSCOPE METHOD (REFERENCE METHOD)
Hardcopy
10-01-2009
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Foreword
Introduction
1 Scope
2 Normative references
3 Term and definition
4 Principle
5 Reagents
6 Apparatus
7 Sampling
8 Calibration of the thermistor cryoscope
9 Preparation of test sample
9.1 Preparation
9.2 Sample condition
10 Procedure
10.1 Preliminary checks
10.2 Routine calibration check
10.3 Determination
11 Calculation and expression of results
11.1 Calculation
11.2 Expression of results
12 Precision
12.1 Interlaboratory test
12.2 Repeatability
12.3 Reproducibility
13 Test report
Annex A (informative) Results of the interlaboratory test
Annex B (informative) Guidelines for the application of
routine thermistor cryoscope methods
Annex C (informative) Adjustment of the freezing point
value used as the reference for genuine milk
Bibliography
Describes methods for the determination of the freezing point of raw, pasteurized, UHT-treted or sterilized whole milk, partially skimmed milk by using a thermistor cryoscope.
| Committee |
INB/NK 172
|
| DocumentType |
Standard
|
| Pages |
0
|
| PublisherName |
Swiss Standards
|
| Status |
Current
|
| Standards | Relationship |
| DIN EN ISO 5764:2009-10 | Identical |
| UNE-EN ISO 5764:2010 | Identical |
| NEN EN ISO 5764 : 2009 | Identical |
| UNI EN ISO 5764 : 2009 | Identical |
| NF EN ISO 5764 : 2009 | Identical |
| BS EN ISO 5764:2009 | Identical |
| ISO 5764:2009 | Identical |
| NBN EN ISO 5764 : 2009 | Identical |
| I.S. EN ISO 5764:2009 | Identical |
| EN ISO 5764:2009 | Identical |
| NS EN ISO 5764 : 2009 | Identical |
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