Over deze norm
||Melk en zuivelproducten
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.