DIN EN ISO 5764-2009 牛奶.凝固点的测定.热敏电阻测定仪法(参考方法)(ISO5764:2009),德文版本ENISO5764:2009
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【英文标准名称】:Milk-Determinationoffreezingpoint-Thermistorcryoscopemethod(Referencemethod)(ISO5764:2009);EnglishversionofDINENISO5764:2009-10
【原文标准名称】:牛奶.凝固点的测定.热敏电阻测定仪法(参考方法)(ISO5764:2009),德文版本ENISO5764:2009
【标准号】:DINENISO5764-2009
【标准状态】:现行
【国别】:德国
【发布日期】:2009-10
【实施或试行日期】:
【发布单位】:德国标准化学会(DE-DIN)
【起草单位】:
【标准类型】:()
【标准水平】:()
【中文主题词】:
【英文主题词】:Agriculturalproducts;Congealingpoint;Cryoscopes;Dairyproducts;Definitions;Determination;Foodinspection;Foodproducts;Freezingpoint;Inter-laboratorytests;Laboratorytests;Measurement;Measuringtechniques;Methods;Milk;Pasteurizedmilk;Rawmilk;Referencemethods;Samples;Skimmilk;Sterilizedmilk;Testresults;Testing;Thermistors;Ultra-heattreated
【摘要】:ThisInternationalStandardspecifiesareferencemethodforthedeterminationofthefreezingpointofrawbovinemilk,heat-treatedwhole,reducedfatandskimmedbovinemilk,aswellasrawovineandcaprinemilk,byusingathermistorcryoscope.Thefreezingpointcanbeusedtoestimatetheproportionofextraneouswaterinmilk.Calculationoftheamountofextraneouswaterissubjecttodailyandseasonalvariations,andisnotwithinthescopeofthisInternationarStandard.Resultsobtainedfromsampleswithatitratableacidityexceeding20mlof0.1mol/lsodiumhydroxidesolutionper10gofnon-fatsolidsarenotrepresentativeoftheoriginalmilk.NOTE1Sterilizationandvacuumpasteurizationcanaffectthefreezingpointofmilk(seeReference[5]).NOTE2Themethodusesplateau-timedinstruments.Forroutinemeasurements,otherthermistorcryoscopemethods,i.e.fixedtimeprocedures,canbeused.GuidelinesfortheapplicationofotherproceduresaregiveninAnnexC.NOTE3ThelimitvaluementionedforthetitratableacidityinClause1and9.2appliestobovinemilk.Itispossiblethatthelimitvaluesforovineandcaprinemilkarehigher.
【中国标准分类号】:X16
【国际标准分类号】:67_100_10
【页数】:24P.;A4
【正文语种】:英语
【原文标准名称】:牛奶.凝固点的测定.热敏电阻测定仪法(参考方法)(ISO5764:2009),德文版本ENISO5764:2009
【标准号】:DINENISO5764-2009
【标准状态】:现行
【国别】:德国
【发布日期】:2009-10
【实施或试行日期】:
【发布单位】:德国标准化学会(DE-DIN)
【起草单位】:
【标准类型】:()
【标准水平】:()
【中文主题词】:
【英文主题词】:Agriculturalproducts;Congealingpoint;Cryoscopes;Dairyproducts;Definitions;Determination;Foodinspection;Foodproducts;Freezingpoint;Inter-laboratorytests;Laboratorytests;Measurement;Measuringtechniques;Methods;Milk;Pasteurizedmilk;Rawmilk;Referencemethods;Samples;Skimmilk;Sterilizedmilk;Testresults;Testing;Thermistors;Ultra-heattreated
【摘要】:ThisInternationalStandardspecifiesareferencemethodforthedeterminationofthefreezingpointofrawbovinemilk,heat-treatedwhole,reducedfatandskimmedbovinemilk,aswellasrawovineandcaprinemilk,byusingathermistorcryoscope.Thefreezingpointcanbeusedtoestimatetheproportionofextraneouswaterinmilk.Calculationoftheamountofextraneouswaterissubjecttodailyandseasonalvariations,andisnotwithinthescopeofthisInternationarStandard.Resultsobtainedfromsampleswithatitratableacidityexceeding20mlof0.1mol/lsodiumhydroxidesolutionper10gofnon-fatsolidsarenotrepresentativeoftheoriginalmilk.NOTE1Sterilizationandvacuumpasteurizationcanaffectthefreezingpointofmilk(seeReference[5]).NOTE2Themethodusesplateau-timedinstruments.Forroutinemeasurements,otherthermistorcryoscopemethods,i.e.fixedtimeprocedures,canbeused.GuidelinesfortheapplicationofotherproceduresaregiveninAnnexC.NOTE3ThelimitvaluementionedforthetitratableacidityinClause1and9.2appliestobovinemilk.Itispossiblethatthelimitvaluesforovineandcaprinemilkarehigher.
【中国标准分类号】:X16
【国际标准分类号】:67_100_10
【页数】:24P.;A4
【正文语种】:英语
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