ISO 5764 | IDF 108: 2009 - Milk - Determination of freezing point - Thermistor cryoscope method (Reference method) Working Area - Food Standards This standard gives general guidance

This standard gives general guidance for the recruitment

obtained by acid precipitation or lactic fermentation

those milk-based and other types of infant food that contain more than 5 % (mass fraction) (dry matter) of starch or dextrin

This routine procedure is applied regularly in each laboratory performing colony counts

03 µg/g to 1 µg/g and 0

ISO 5764 | IDF 108: 2009 - Milk - Determination of freezing point - Thermistor cryoscope method (Reference method) Working Area - Food Standards This standard gives general guidanceThis 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