EN ISO 5764:2009

Foreword
Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagents
6 Apparatus
7 Sampling
8 Calibration of the thermistor cryoscope
9 Preparation of test sample
   9.1 Preparation
   9.2 Sample condition
10 Procedure
   10.1 Preliminary checks
   10.2 Routine calibration check
   10.3 Determination
11 Calculation and expression of results
   11.1 Calculation
   11.2 Expression of results
12 Precision
   12.1 Interlaboratory test
   12.2 Repeatability
   12.3 Reproducibility
13 Test report
Annex A (informative) - Interlaboratory trial on bovine
        milk
Annex B (informative) - Interlaboratory trial on raw
        ovine and caprine milk
Annex C (informative) - Guidelines for the application
        of routine thermistor cryoscope methods
Annex D (informative) - Adjustment of the freezing point
        value used as the reference for genuine milk
Bibliography

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.