BS 5086-2:1984, ISO 3727-1977 - Analysis of butter. Method for determination of water, solids-not-fat and fat contents (reference method)

BS 5086-2:1984, ISO 3727-1977

Analysis of butter. Method for determination of water, solids-not-fat and fat contents (reference method)

Status : Superseded, Withdrawn   Published : April 1984 Replaced By : BS EN ISO 3727:1995

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Determinations undertaken on same test portion. Curd content can be calculated by subtracting salt content, obtained using method of Part 4 from the solids-not-fat content.




Standard NumberBS 5086-2:1984, ISO 3727-1977
TitleAnalysis of butter. Method for determination of water, solids-not-fat and fat contents (reference method)
StatusSuperseded, Withdrawn
Publication Date30 April 1984
Confirm Date15 June 1995
Withdrawn Date15 September 1995
Normative References(Required to achieve compliance to this standard)No other standards are normatively referenced
Informative References(Provided for Information)No other standards are informatively referenced
Replaced ByBS EN ISO 3727:1995
ReplacesBS 769:1961
International RelationshipsISO 3727:1977
Draft Superseded By83/54104 DC
DescriptorsButter, Dairy products, Food products, Food testing, Chemical analysis and testing, Water content determination, Solids content determination, Fat content determination, Testing conditions, Solvent extraction methods, Precision, Reproducibility
ICS67.100.20
Title in FrenchL'analyse du beurre. Méthode de détermination des teneurs en eau, en matière sèche non grasse et en matière grasse (méthode de référence)
Title in GermanButteranalyse. Verfahren zur Bestimmung des Gehalts an Wasser, fettfreier Trockenmasse und Fett (Vergleichsverfahren)
CommitteeAW/5
ISBN0 580 13808 9
PublisherBSI
FormatA4
DeliveryNo
Pages4
File Size367.3 KB
Price£182.00


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