BS EN ISO 5764-2009 牛奶.凝固点的测定.热敏电阻冰点测定器法(基准方法)(ISO5764-2009)

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【英文标准名称】:Milk-Determinationoffreezingpoint-Thermistorcryoscopemethod(Referencemethod)(ISO5764:2009)
【原文标准名称】:牛奶.凝固点的测定.热敏电阻冰点测定器法(基准方法)(ISO5764-2009)
【标准号】:BSENISO5764-2009
【标准状态】:现行
【国别】:英国
【发布日期】:2009-07-31
【实施或试行日期】:2009-07-31
【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】:农产品;凝固点;冰点测定器;乳制品;定义(术语);测定;食品检验;食品;冻结点;实验室间试验;实验室试验;测量;方法;牛奶;巴氏杀菌牛奶;生牛奶;参考方法;试样;脱脂乳;无菌牛奶;试验结果;测试;热敏电阻;超热处理
【英文主题词】:Agriculturalproducts;Congealingpoint;Cryoscopes;Dairyproducts;Definitions;Determination;Foodinspection;Foodproducts;Freezingpoint;Inter-laboratorytests;Laboratorytests;Measurement;Methods;Milk;Pasteurizedmilk;Rawmilk;Referencemethods;Samples;Skimmilk;Sterilizedmilk;Testresults;Testing;Thermistors;Ultra-heattreated
【摘要】:ThisInternationalStandardspecifiesareferencemethodforthedeterminationofthefreezingpointofrawbovinemilk,heat-treatedwhole,reducedfatandskimmedbovinemilk,aswellasrawovineandcaprinemilk,byusingathermistorcryoscope.Thefreezingpointcanbeusedtoestimatetheproportionofextraneouswaterinmilk.Calculationoftheamountofextraneouswaterissubjecttodailyandseasonalvariations,andisnotwithinthescopeofthisInternationalStandard.Resultsobtainedfromsampleswithatitratableacidityexceeding20mlof0,1mol/lsodiumhydroxidesolutionper10gofnon-fatsolidsarenotrepresentativeoftheoriginalmilk.
【中国标准分类号】:X16
【国际标准分类号】:67_100_10
【页数】:26P.;A4
【正文语种】:英语