Standard Number	BS 696-2:1969
Title	Gerber method for the determination of fat in milk and milk products. Methods
Abstract	For homogenized and sterilized milk; skim milk, separated milk, buttermilk and whey; cream (using cream and milk butyrometers); dried milk; and cheese (using cheese and milk butyrometers). Specification for amyl alcohol.
Status	Revised, Withdrawn
Publication Date	31 March 1969
Withdrawn Date	31 July 1989
Cross References	BS 593, BS 696:Part 1, BS 1741, BS 3978
Replaced By	BS 696-2:1989
Replaces	Replaces BS 696:Part 2:1955.
International Relationships	ISO 2446 Not Equivalent
Supersedes Draft	68/8203 DC
Descriptors	Butyrometric methods, Fat content determination, Determination of content, Fat extraction methods, Food testing, Milk, Dairy products, Cheese, Cream (dairy products), Homogenized milk, Sterilized milk, Dried milk, Buttermilk, Whey, Specimen preparation, Testing conditions, Error correction
ICS	67.100.01 (Milk and milk products in general)
Title in French	Methode de determination de la matiere grasse du lait et des produits laitiers. Methodes
Title in German	Fettbestimmung von Milch und Milchprodukten nach Gerber. Spezifikation. Verfahren
ISBN	0 580 04489 0
Format	A5
Price	£ 140.00

*To ask about withdrawn titles contact the BSI Knowledge Centre knowledgecentre@bsigroup.com, +44 (0)20 8996 7004

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