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AS 2300.2.5-1997
$63.00
Methods of chemical and physical testing for the dairying industry, Method 2.5: Liquid milks — Determination of the freezing point of milk — Thermistor method
This Standard sets out a method for determining the freezing point of milk using a thermistor cryoscope. The method may be used for whole milk, partially skimmed milk and skimmed milk, either raw or heat treated and whether homogenized or not, provided that the titratable acidity of the milk does not exceed 0.18 g of lactic acid per 100 mL.
Table of contents
Header
About this publication
PREFACE
1 SCOPE
2 APPLICATION
3 REFERENCED DOCUMENTS
4 DEFINITION
5 PRINCIPLE
6 APPARATUS
6.1
6.2
6.3
6.4
6.5 Desiccator
6.6
6.7 Cooling bath
6.7.1 Immersion type
6.7.2 Circulation type
6.8 Thermistor and accompanying circuit
6.9 Measuring and readout device
6.9.1 Manual operation
6.9.2 Automatic operation
6.10 Stir-wire
6.11 Device for initiation of freezing
6.12 Sample tubes
6.13 Mains supply
7 REAGENTS
7.1 Water
7.2 Sodium chloride
7.3 Standard sodium chloride solutions
8 SAMPLE PRESERVATION AND PREPARATION
9 DETERMINATION OF TITRATABLE ACIDITY
10 PROCEDURE
10.1 General
10.2 Calibration
10.2.1 Measurement of freezing point of standard sodium chloride solutions
