ISO 5764:2009 乳 冰点的测定 热敏电阻冰点测定法（参考方法）

标准编号：ISO 5764:2009

中文名称：乳 冰点的测定 热敏电阻冰点测定法（参考方法）

英文名称：Milk — Determination of freezing point — Thermistor cryoscope method (Reference method)

发布日期：2009-05

标准范围

ISO 5764 | IDF 108:2009规定了一种参考方法，用于使用热敏电阻冰点仪测定生牛乳、热处理全脂、脱脂牛乳以及生绵羊乳和山羊乳的冰点。冰点可以用来估计牛奶中的外来水比例。外来水量的计算受每日和季节变化的影响，不在ISO 5764 |IDF 108:2009的范围内。每10 g非脂肪固体中可滴定酸度超过20 ml 0.1 mol/l氢氧化钠溶液的样品所得结果不代表原乳。

ISO 5764|IDF 108:2009 specifies a reference method for the determination of the freezing point of raw bovine milk, heat-treated whole, reduced fat and skimmed bovine milk, as well as raw ovine and caprine milk, by using a thermistor cryoscope.The freezing point can be used to estimate the proportion of extraneous water in milk. Calculation of the amount of extraneous water is subject to daily and seasonal variations, and is not within the scope of ISO 5764|IDF 108:2009.Results obtained from samples with a titratable acidity exceeding 20 ml of 0,1 mol/l sodium hydroxide solution per 10 g of non-fat solids are not representative of the original milk.

标准预览图