This standard has been revised byISO 3727-1:2001 | ISO 3727-2:2001 | ISO 3727-3:2003
Abstract
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.
General information
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Status : WithdrawnPublication date : 1977-11
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Edition : 1Number of pages : 3
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- ICS :
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Butter
Life cycle
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Now
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Revised by
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