BS EN ISO 5764-2002 乳品.凝固点的测定.热敏电阻冰点测试方法(参照方法)

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【英文标准名称】:Milk-Determinationoffreezingpoint-Thermistorcryoscopemethod(Referencemethod)
【原文标准名称】:乳品.凝固点的测定.热敏电阻冰点测试方法(参照方法)
【标准号】:BSENISO5764-2002
【标准状态】:作废
【国别】:英国
【发布日期】:2002-06-21
【实施或试行日期】:2002-06-21
【发布单位】:英国标准学会(GB-BSI)
【起草单位】:BSI
【标准类型】:()
【标准水平】:()
【中文主题词】:食品;测量;测定;定义;测试;冷却点;试验;牛奶;冻结点;乳制品;热敏电阻;凝固点;农产品;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】:28P;A4
【正文语种】:英语