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SAA AS 2300.2.5

1997 Edition, July 5, 1997

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METHODS OF CHEMICAL AND PHYSICAL TESTING FOR THE DAIRYING INDUSTRY METHOD 2.5: LIQUID MILKS - DETERMINATION OF THE FREEZING POINT OF MILK - THERMISTOR METHOD



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Description / Abstract:

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.