ISO 3727:1977
Butter — Determination of water, solids-not-fat and fat contents on the same test portion (Reference method)
Reference number
ISO 3727:1977
Edition 1
1977-11
© ISO 2024
Withdrawn
Withdrawn (Edition 1, 1977)

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     : Withdrawn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
    Stage
    : Withdrawal of International Standard [95.99]
  • Edition
     : 1
    Number of pages
     : 3
  • Technical Committee :
    ISO/TC 34/SC 5
    ICS :
    67.100.20 
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