BS 696-2:1989 - Determination of fat content of milk and milk products (Gerber method). Methods

BS 696-2:1989

Determination of fat content of milk and milk products (Gerber method). Methods

Status : Superseded, Withdrawn   Published : July 1989 Replaced By : BS ISO 2446:2008

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Applies to milk (raw, pasteurised, homogenized, sterilized, UHT), separated milk (partly skimmed, skimmed, buttermilk, whey), cream, dried milk powder and whole, partly skimmed re-constituted dried milk powder, and cheese.




Standard NumberBS 696-2:1989
TitleDetermination of fat content of milk and milk products (Gerber method). Methods
StatusSuperseded, Withdrawn
Publication Date31 July 1989
Confirm Date01 July 2006
Withdrawn Date30 September 2008
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 ISO 2446:2008
ReplacesBS 696-2:1969
Draft Superseded By87/52833 DC
DescriptorsFood products, Dairy products, Milk, Cheese, Buttermilk, Dried milk, Cream (dairy products), Whey, Determination of content, Chemical analysis and testing, Food testing, Fat content determination, Fat extraction methods, Butyrometric methods, Specimen preparation, Testing conditions
ICS67.100.01
Title in FrenchDétermination de la teneur en graisse du lait et des produits laitiers (méthodes Gerber). Méthodes
Title in GermanBestimmung des Fettgehalts von Milch und Milchprodukten nach dem Gerber-Verfahren. Verfahren
CommitteeAW/5
ISBN0 580 17015 2
PublisherBSI
FormatA4
DeliveryNo
Pages16
File Size331.8 KB
Price£130.00


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