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.
Status: WithdrawnPublication date: 1977-11
Edition: 1Number of pages: 3
Technical Committee: ISO/TC 34/SC 5 Milk and milk products
- ICS :
- 67.100.20 Butter
ISO 3727:1977Stage: 95.99
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