Norm

NEN-EN-ISO 5764:2009 en

Melk - Bepaling van het vriespunt met een thermistorcryoscoop (Referentiemethode)

79,70

Over deze norm

Status Definitief
Aantal pagina's 17
Commissie Melk en zuivelproducten
Gepubliceerd op 01-06-2009
Taal Engels
This International Standard specifies a reference method for the determination of the freezing point of sheep and goat raw milk, and of cow 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 0,1 mol/l sodium hydroxide solution per 10 g of non-fat solids will not be representative of the original milk.

Details

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