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

  • Status :  Withdrawn
    Publication date : 1977-11
  • Edition : 1
    Number of pages : 3
  • Technical Committee
    :
    ISO/TC 34/SC 5
    Milk and milk products
  • ICS :
    67.100.20
    Butter

Life cycle

A standard is reviewed every 5 years



Revisions / Corrigenda

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  8. ISO 3727:1977