ISO 5764-2002 牛奶.冰点的测定.热敏电阻冰点测定法(参照法).pdf

标准号：ISO 5764-2002
实施状态：作废
中文名称：牛奶.冰点的测定.热敏电阻冰点测定法(参照法)
英文名称：Milk - Determination of freezing point - Thermistor cryoscope method (Reference method)
发布日期：2002-05
被替代标准：ISO 5764-2009
代替标准：ISO 5764-1987;ISO/FDIS 5764-2002
采用标准：DIN EN ISO 5764-2002,IDT;DIN EN ISO 5764-2000,IDT;BS EN ISO 5764-2002,IDT;NF V04-205-2003,IDT;OENORM EN ISO 5764-2002,IDT;UNE-EN ISO 5764-2002,IDT;IDF 108-2002,IDT
起草单位：ISO/TC 34
标准简介：This International Standard 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 this International Standard.
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.
NOTE   Sterilization and vacuum pasteurization can affect the freezing point of milk (see reference [6]).
文件格式：PDF
文件大小：238.16KB
文件页数：22
（以上信息更新时间为：2019-11-23）



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