ISO 5764 | IDF 108: 2009 - Milk - Determination of freezing point - Thermistor cryoscope method (Reference method) Working Area - Food Standards those milk-based and other types

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

The methods are applicable to: alpha-HCH

10 micrograms per litre for liquid milk or dissolved milk powder (for a spot of 20 microlitres)

obtained by acid precipitation or lactic fermentation

ISO 5764 | IDF 108: 2009 - Milk - Determination of freezing point - Thermistor cryoscope method (Reference method) Working Area - Food Standards those milk-based and other typesThis 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