ISO 3727:1977 PDF
Butter — Determination of water, solids-not-fat and fat contents on the same test portion (Reference method)
Title (English):
ISO 3727:1977
Butter — Determination of water, solids-not-fat and fat contents on the same test portion (Reference method)
- Document status:
- Withdrawn
- Format:
- Electronic (PDF)
- Number of pages:
- 3
- Publication date:
- November 1, 1977
- Edition:
- ISO IS 3727 edition 1 version 1
- ICS:
- 67.100.20
Description (English):
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.
Technical details
- Technical committee
- ISO/TC 34/SC 5 - Milk and milk products
- SKU
- ISO 3727:1977
