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ISO 5764:2009 PDF

ISO 5764:2009 PDF

Name:
ISO 5764:2009 PDF

Published Date:
05/01/2009

Status:
Active

Description:

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

Publisher:
International Organization for Standardization

Document status:
Active
Format:
Electronic (PDF)
Delivery time:
10 minutes
Delivery time (for Russian version):
200 business days
SKU:
Choose Document Language:
$37.2
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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.


File Size : 1 file , 270 KB
Note : This product is unavailable in Ukraine, Russia, Belarus
Published : 05/01/2009
Same As : ISO 5764:2009

History

ISO 5764:2009
ISO 5764:2009
Published Date: 05/01/2009
Milk - Determination of freezing point - Thermistor cryoscope method (Reference method)
$37.2
ISO 5764:2002
ISO 5764:2002
Published Date: 05/15/2002
Milk - Determination of freezing point - Thermistor cryoscope method (Reference method)
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