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EN ISO 5764:2009

(Main)

Milk - Determination of freezing point - Thermistor cryoscope method (Reference method) (ISO 5764:2009)

Milk - Determination of freezing point - Thermistor cryoscope method (Reference method) (ISO 5764:2009)

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.

Milch - Bestimmung des Gefrierpunktes - Thermistor-Kryoskop-Verfahren (Referenzverfahren) (ISO 5764:2009)

Diese Internationale Norm legt ein Referenzverfahren zur Bestimmung des Gefrierpunktes von roher Vollmilch,
hitzebehandelter Vollmilch, teilentrahmter und entrahmter Milch (Magermilch) sowie roher Schaf- und
Ziegenmilch mit einem Thermistor-Kryoskop fest.
Der Gefrierpunkt kann zur Abschätzung des Anteils von Fremdwasser in Milch verwendet werden. Die Berechnung
der Menge von Fremdwasser hängt von täglichen und saisonalen Schwankungen ab und liegt nicht
innerhalb des Anwendungsbereichs dieser Internationalen Norm.
Ergebnisse von Untersuchungsproben, deren titrierbare Acidität über 20 ml an 0,1 mol/l Natriumhydroxidlösung
je 10 g fettfreier Trockenmasse beträgt, sind für die Milch im Originalzustand als nicht repräsentativ
anzusehen.
ANMERKUNG 1 Sterilisation und Pasteurisierung im Vakuum können den Gefrierpunkt von Milch beeinflussen
(siehe [5]).
ANMERKUNG 2 Das Verfahren beinhaltet die Anwendung von plateau-zeitgesteuerten Messgeräten. Für Routinemessungen
können auch andere Thermistor-Kryoskop-Verfahren, d. h. Festzeit-Verfahren, angewendet werden. Ein Leitfaden
für die Anwendung anderer Verfahren ist in Anhang C angegeben.
ANMERKUNG 3 Die in Abschnitt 1 und 9.2 genannten Grenzwerte für die titrierbare Acidität beziehen sich auf Kuhmilch.
Es ist möglich, dass die Grenzwerte bei Schaf- und Ziegenmilch höher sind.

Lait - Détermination du point de congélation - Méthode au cryoscope à thermistance (Méthode de référence) (ISO 5764:2009)

L'ISO 5764|FIL 108:2009 spécifie une méthode de référence pour la détermination du point de congélation du lait entier cru de bovin, traité thermiquement, à matière grasse réduite, et du lait écrémé de bovin ainsi que du lait cru de brebis et de chèvre, utilisant un cryoscope à thermistance.
Le point de congélation peut être utilisé pour estimer la proportion d'eau étrangère dans le lait. Le calcul de la quantité d'eau étrangère est toutefois sujet à des variations journalières et saisonnières et ne fait pas partie du domaine d'application de l'ISO 5764|FIL 108:2009.
Les résultats obtenus à partir d'échantillons ayant une acidité supérieure à 20 ml d'une solution d'hydroxyde de sodium à 0,1 mol/l pour 10 g de solides non gras ne sont pas représentatifs du lait d'origine.

Mleko - Določevanje ledišča - Metoda Thermistor cryoscope (referenčna metoda) (ISO 5764:2009)

General Information

Status
Published
Publication Date
30-Apr-2009
Withdrawal Date
29-Nov-2009
ICS
67.100.10 - Milk and processed milk products
Technical Committee
CEN/TC 302 - Milk and milk products - Methods of sampling and analysis
Drafting Committee
CEN/TC 302 - Milk and milk products - Methods of sampling and analysis
Current Stage
6060 - Definitive text made available (DAV) - Publishing
Start Date
01-May-2009
Completion Date
01-May-2009
Ref Project
SIST EN ISO 5764:2009 - Milk - Determination of freezing point - Thermistor cryoscope method (Reference method) (ISO 5764:2009)

Relations

Replaces
EN ISO 5764:2002 - Milk - Determination of freezing point - Thermistor cryoscope method (Reference method) (ISO 5764:2002)
Effective Date
13-May-2009

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Standards Content (Sample)

SLOVENSKI STANDARD
SIST EN ISO 5764:2009
1DGRPHãþD
SIST EN ISO 5764:2002
0OHNR'RORþHYDQMHOHGLãþD0HWRGD7KHUPLVWRUFU\RVFRSH UHIHUHQþQDPHWRGD
,62
Milk - Determination of freezing point - Thermistor cryoscope method (Reference
method) (ISO 5764:2009)
Milch - Bestimmung des Gefrierpunktes - Thermistor-Kryoskop-Verfahren
(Referenzverfahren) (ISO 5764:2009)
Lait - Détermination du point de congélation - Méthode au cryoscope à thermistance
(Méthode de référence) (ISO 5764:2009)
Ta slovenski standard je istoveten z: EN ISO 5764:2009
ICS:
67.100.10 0OHNRLQSUHGHODQLPOHþQL Milk and processed milk
SURL]YRGL products
SIST EN ISO 5764:2009 en,fr,de
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

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SIST EN ISO 5764:2009

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SIST EN ISO 5764:2009
EUROPEAN STANDARD
EN ISO 5764
NORME EUROPÉENNE
EUROPÄISCHE NORM
May 2009
ICS 67.100.10 Supersedes EN ISO 5764:2002
English Version
Milk - Determination of freezing point - Thermistor cryoscope
method (Reference method) (ISO 5764:2009)
Lait - Détermination du point de congélation - Méthode au Milch - Bestimmung des Gefrierpunktes - Thermistor-
cryoscope à thermistance (Méthode de référence) (ISO Kryoskop-Verfahren (Referenzverfahren) (ISO 5764:2009)
5764:2009)
This European Standard was approved by CEN on 13 April 2009.
CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European
Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national
standards may be obtained on application to the CEN Management Centre or to any CEN member.
This European Standard exists in three official versions (English, French, German). A version in any other language made by translation
under the responsibility of a CEN member into its own language and notified to the CEN Management Centre has the same status as the
official versions.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland,
France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal,
Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
Management Centre: Avenue Marnix 17, B-1000 Brussels
© 2009 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 5764:2009: E
worldwide for CEN national Members.

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SIST EN ISO 5764:2009
EN ISO 5764:2009 (E)
Contents Page
Foreword .3

2

---------------------- Page: 4 ----------------------

SIST EN ISO 5764:2009
EN ISO 5764:2009 (E)
Foreword
This document (EN ISO 5764:2009) has been prepared by Technical Committee ISO/TC 34 "Agricultural food
products" in collaboration with Technical Committee CEN/TC 302 “Milk and milk products - Methods of
sampling and analysis” the secretariat of which is held by NEN.
This European Standard shall be given the status of a national standard, either by publication of an identical
text or by endorsement, at the latest by November 2009, and conflicting national standards shall be withdrawn
at the latest by November 2009.
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent
rights. CEN [and/or CENELEC] shall not be held responsible for identifying any or all such patent rights.
This document supersedes EN ISO 5764:2002.
According to the CEN/CENELEC Internal Regulations, the national standards organizations of the following
countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Cyprus, Czech
Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia,
Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain,
Sweden, Switzerland and the United Kingdom.
Endorsement notice
The text of ISO 5764:2009 has been approved by CEN as a EN ISO 5764:2009 without any modification.


3

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SIST EN ISO 5764:2009

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SIST EN ISO 5764:2009


INTERNATIONAL ISO
STANDARD 5764
IDF
108
Third edition
2009-05-01

Milk — Determination of freezing point —
Thermistor cryoscope method (Reference
method)
Lait — Détermination du point de congélation — Méthode au cryoscope
à thermistance (Méthode de référence)




Refere
...

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