ISO 3727:1977 PDF
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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.
| Edition | 1977 |
|---|---|
| Published Date | 1977 |
| Published By | International Standardization Organisation |
| Page Count | 3 |
