标准摘要
[中文适用范围]： 本国际标准规定了一种使用热敏电阻冰点仪测定生牛乳、热处理全脂、低脂和脱脂牛乳以及生绵羊乳和山羊乳冰点的参考方法。冰点可用于估算乳中掺入的额外水分的比例。额外水分量的计算受每日和季节性变化的影响，不在本国际标准的范围内。对于非脂肪固体含量超过 10 克、滴定酸度超过 20 毫升 0.1 摩尔/升氢氧化钠溶液的样品，所得结果不能代表原始乳。注 1：灭菌和真空巴氏杀菌会影响乳的冰点（见参考文献 [5]）。注 2：该方法使用平台计时仪器。对于常规测量，可使用其他热敏电阻冰点仪方法，即固定时间程序。其他程序的应用指南见附录 C。注 3：第 1 条和第 9.2 条中提到的滴定酸度限值适用于牛乳。绵羊乳和山羊乳的限值可能更高。 [外文原描述]： 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.
英文名称Milk — Determination of freezing point — Thermistor cryoscope method (Reference method)