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See Chinese contents: GB 5413.38-2016 GB 5413.38-2016: National Food Safety Standard -- Determination of freezing point in raw milk in food
This Standard specifies the method of determining freezing point in raw milk with thermistor freezing point meter. This Standard is applicable to the determination of freezing point in raw milk. Principle Cool down raw milk sample to an appropriate temperature; when the test sample cools down to -3 Celsius, instantaneously release heat to crystalize the sample. Wait till the sample temperature reaches a balanced state, and temperature rise within 20 s, the instant temperature shall be considered as the freezing point of the sample.
