Abstract

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.


General information 

  • Status
     :  Withdrawn
    Publication date
     : 1977-11
  • Edition
     : 1
    Number of pages
     : 3
  • Technical Committee
     : ISO/TC 34/SC 5 Milk and milk products
  • ICS
     :
    67.100.20 Butter

Life cycle


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  8. ISO 3727:1977