NEN-EN-ISO 5764:2000 Ontw. en

Melk - Bepaling van het vriespunt met een thermistorcryoscoop

  • Deze norm is ingetrokken sinds 01-06-2002


Over deze norm

Status Ingetrokken
Aantal pagina's 15
Commissie Melk en zuivelproducten
Gepubliceerd op 01-07-2000
Taal Engels
Specifies a reference cryoscope method for the determination of the freezing point of raw, pasteurized, UHT-treated or sterilized whole milk, partially skimmed milk and skimmed milk. 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 0.1 mol/l sodium hydroxide solution per 10 g of solids-non-fat will not be representative for the original milk. Sterilization and vacuum pasteurization can effect the freezing point of milk.


ICS-code 67.100.10
Nederlandse titel Melk - Bepaling van het vriespunt met een thermistorcryoscoop
Engelse titel Milk - Determination of freezing point - Thermistor cryoscope method
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