Methods of chemical and physical testing for the dairing industry Liquid milks - Determination of the freezing point of milk - Thermistor method
Standards Australia
RECONFIRMATION NOTICE
Technical Committee FT-024 has reviewed the content of this publication and in accordance with Standards Australia procedures for reconfirmation, it has been determined that the publication is still valid and does not require change.
Certain documents referenced in the publication may have been amended since the original date of publication. Users are advised to ensure that they are using the latest versions of such documents as appropriate, unless advised otherwise in this Reconfirmation Notice.
Approved for reconfirmation in accordance with Standards Australia procedures for reconfirmation on 22 November 2016.
The following are represented on Technical Committee FT-024:
Australian Chamber of Commerce and Industry
Australian Institute of Food Science and Technology
Meat and Livestock Australia
National Association of Testing Authorities Australia
National Measurement Institute
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.
| Document Type | Standard |
| Status | Current |
| Publisher | Standards Australia |
| ProductNote | Reconfirmed 09/12/2016. This standard has been reconfirmed in Australia in 2016 and remains current in New Zealand. Reconfirmation Notice 09/12/2016 |
| Committee | FT-024 |
| Supersedes |
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