Foreword

This standard replaces GB 5413.38-2010 “National food safety standard Determination of freezing point in raw milk”.

Compared with GB 5413.38-2010, the major changes of this standard are as follows:

——the “Principles” of this standard has been revised;

——the “Reagents and Materials” of this standard has been revised;

——“Standard solution C” has been added in “Sodium chloride standard solution” in “Reagents and Materials”;

——“C calibration” and “Quality control and calibration” have been added in “Apparatus calibration” in “Analysis Procedures”.