EVS-EN ISO 5764:2009

Milk - Determination of freezing point - Thermistor cryoscope method (Reference method)

General information
Valid from 04.06.2009
Base Documents
ISO 5764:2009; EN ISO 5764:2009
Directives or regulations
Standard history
This International Standard 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 this International Standard. 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.
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