ISO 5764-2002 牛奶.冰点的测定.热敏电阻冰点测定法(参照法)

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【英文标准名称】:Milk-Determinationoffreezingpoint-Thermistorcryoscopemethod(Referencemethod)
【原文标准名称】:牛奶.冰点的测定.热敏电阻冰点测定法(参照法)
【标准号】:ISO5764-2002
【标准状态】:作废
【国别】:国际
【发布日期】:2002-05
【实施或试行日期】:
【发布单位】:国际标准化组织(IX-ISO)
【起草单位】:ISO/TC34
【标准类型】:()
【标准水平】:()
【中文主题词】:牛奶;乳制品;试验;凝固点;热敏电阻;冻结点;测试;冰点测定法;食品;农产品;测量;测定;定义;试样
【英文主题词】:Agriculturalproducts;Congealingpoint;Cryoscopes;Dairyproducts;Definitions;Determination;Foodproducts;Freezingpoint;Measurement;Milk;Samples;Testing;Tests;Thermistors
【摘要】:ThisInternationalStandardspecifiesareferencemethodforthedeterminationofthefreezingpointofraw,pasteurized,UHT-treatedorsterilizedwholemilk,partiallyskimmedmilkandskimmedmilkbyusingathermistorcryoscope.Thefreezingpointcanbeusedforestimatingtheproportionofextraneouswaterinmilk.Calculationoftheamountofextraneouswateriscomplicatedbydailyvariation,seasonalvariation,etc.andisnotwithinthescopeofthisInternationalStandard.Resultsobtainedfromsampleswithatitratableacidityexceeding20mlof0,1mol/lsodiumhydroxidesolutionper10gofnon-fatsolidswillnotberepresentativeoftheoriginalmilk.NOTESterilizationandvacuumpasteurizationcanaffectthefreezingpointofmilk(seereference[6]).
【中国标准分类号】:X16
【国际标准分类号】:67_100_10
【页数】:15P;A4
【正文语种】:英语