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NS EN ISO 5764 : 2009

Current
Current

The latest, up-to-date edition.

MILK - DETERMINATION OF FREEZING POINT - THERMISTOR CRYOSCOPE METHOD (REFERENCE METHOD)
Published date

01-12-2013

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 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.

DocumentType
Standard
PublisherName
Norwegian Standards (Norges Standardiseringsforbund)
Status
Current

Standards Relationship
ISO 5764:2009 Identical
DIN EN ISO 5764:2009-10 Identical
BS EN ISO 5764:2009 Identical
SN EN ISO 5764:2009 Identical
UNE-EN ISO 5764:2010 Identical
EN ISO 5764:2009 Identical
I.S. EN ISO 5764:2009 Identical
UNI EN ISO 5764 : 2009 Identical

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