ISO 5764 | IDF 108: 2009 - Milk - Determination of freezing point - Thermistor cryoscope method (Reference method) Working Area - Food Standards 10 micrograms per litre for

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

The acceptance or otherwise of any lot is a matter for the parties to a contract and is outside the scope of ISO 5538|IDF 113: 2004

yogurt and other fermented milks

3 diol or bronopol)

ISO 5764 | IDF 108: 2009 - Milk - Determination of freezing point - Thermistor cryoscope method (Reference method) Working Area - Food Standards 10 micrograms per litre forThis 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