ISO 3727:1977
Butter — Determination of water, solids-not-fat and fat contents on the same test portion (Reference method)
OVERVIEW
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.
COMMENTS
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PRODUCT DETAILS
| Status | Withdrawn - 03 Jan 2024 |
|---|---|
| Edition | 1977 |
| No. of Pages | 3 |
| ICS Classification | 67.100.20 Butter |
| Committee | ISO/TC 34/SC 5 |
| Available for Purchase | For sale in Singapore only |
| Adoption | ISO |