ISO 3727:1977

Butter — Determination of water, solids-not-fat and fat contents on the same test portion (Reference method)

Depending on the content to be estimated the method described uses three different steps for determination, i.e. drying of a known mass of butter at 102 +/- 2 degrees centigrade and weighing to determination the loss of mass, extraction of the fat from the dried butter with light petroleum or n-hexane and weighing of the residue, and calculation of the fat content by difference.

SDO:

ISO

Language:

English

ICS Codes:

67.100.20

Status:

Withdrawn

Publish date:

1977-10-31

Standard Number:

ISO 3727:1977