# ISO 5764:2002 — Withdrawn and superseded ISO standards

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of freezing point — Thermistor cryoscope method (Reference method); status code is 9599; successor is ISO 5764:2009; withdrawn / published date is 2002-06-06, recorded from its source on 2026-08-05.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: appears in the quote below)_
- **Item title:** Milk — Determination of freezing point — Thermistor cryoscope method (Reference method) _(verified: appears in the quote below)_
- **Status code:** 9599 _(verified: appears in the quote below)_
- **Successor:** ISO 5764:2009
- **Withdrawn / published date:** 2002-06-06 _(verified: appears in the quote below)_

## 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

## Source

- https://isopublicstorageprod.blob.core.windows.net/opendata/_latest/iso_deliverables_metadata/csv/iso_deliverables_metadata.csv

Last verified: 2026-08-05. Review by: 2027-02-01.
Part of [Withdrawn and superseded ISO standards](https://referencesource.org/iso-standard-supersessions/).