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Milk: determination of the freezing point. Thermistor cryoscopic method (reference method).

Lait : détermination du point de congélation. Méthode au cryoscope à thermistance (méthode de référence).

Author(s) : ISO, FIL-IDF

Type of monograph: Standard/Recommendation

Summary

This international standard presents a method to determine the freezing point of raw, pasteurised, UHT or sterilized whole milk and of skim or semi-skimmed milk, using a thermistor cryoscope.

Details

  • Original title: Lait : détermination du point de congélation. Méthode au cryoscope à thermistance (méthode de référence).
  • Record ID : 2004-0985
  • Languages: French
  • Subject: Regulation
  • Publication: ISO (International Organization for Standardization) - Switzerland/Switzerland
  • Publication date: 2002/05/15
  • Collection:
  • Source: Source: ISO 5764:2002/FIL 108:2002; 15 p. (21 x 29.7); fig.; tabl.; ref.; append.; CHF 68/ICS 67.100.10.
  • Document available for consultation in the library of the IIR headquarters only.

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