Numéro de référence
ISO 5764:1987
© ISO 2024
ISO 5764:1987
Lait — Détermination du point de congélation — Méthode au cryoscope à thermistance
Edition 1
1987-05
Annulée
Annulée (Edition 1, 1987)

Résumé

Is applicable to raw, pasteurized UHT-treated or sterilized whole milk, partly skimmed and skimmed milk. The principle consists in supercooling a test portion of the milk to the appropriate temperature, depending on the instrument, and inducing the crystallizatin by mechanical vibration which causes the temperature to rise quickly to a level which corresponds to the freezing point ot the test portion. Annex A specifies the means of duplicate values of freezing points while indications as to the relationship between freezing points expresses in degrees Celsius and degrees Celsius as measured in the Horvet apparatus are given in Annex B.

Informations générales

  • État actuel
     : Annulée
    Date de publication
     : 1987-05
    Stade
    : Annulation de la Norme internationale [95.99]
  • Edition
     : 1
    Nombre de pages
     : 6
  • Comité technique :
    ISO/TC 34/SC 5
    ICS :
    67.100.10 
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