ISO 5764:2002
For ISO 5764:2002, item title is Milk — Determination of freezing point — Thermistor cryoscope method (Reference method); status code is 9599; successor is ISO 5764:2009; withdrawn / published date is 2002-06-06, recorded from its source on 2026-08-05.
- Identifier
- ISO 5764:2002 verified
- Item title
- Milk — Determination of freezing point — Thermistor cryoscope method (Reference method) verified
- Status code
- 9599 verified
- Successor
- ISO 5764:2009
- Withdrawn / published date
- 2002-06-06 verified
Verified
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What the source says
23538,IS,,ISO 5764:2002,Milk — Determination of freezing point — Thermistor cryoscope method (Reference method),Lait — Détermination du point de congélation — Méthode au cryoscope à thermistance (Méthode de référence),2002-06-06,2,['67.100.10'],ISO/TC 34/SC 5,9599,[11893],[43986],"['en','fr']",15,"<p>ISO 5764|IDF 108:2002 specifies a reference method for the determination of the freezing point of raw, pasteurized, UHT-treated or sterilized whole milk, partially skimmed milk and skimmed milk by using a thermistor cryoscope.</p><p>The freezing point can be used for estimating the proportion of extraneous water in milk. Calculation of the amount of extraneous water is complicated by daily varia
— isopublicstorageprod.blob.core.windows.net, retrieved 2026-08-05
Source
- isopublicstorageprod.blob.core.windows.nethttps://isopublicstorageprod.blob.core.windows.net/opendata/_latest/iso_deliverables_metadata/csv/iso_deliverables_metadata.csv