BS ISO 19660 - CREAM - DETERMINATION OF FAT CONTENT - ACIDO-BUTYROMETRIC METHOD (ROUTINE METHOD)

Available format(s)

Hardcopy , PDF

Language(s)

English

Publisher

British Standards Institution

Forewords
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagents
6 Apparatus
7 Sampling
8 Procedure
9 Expression of results
10 Test report
Annex A (normative) - Characteristics of butyrometers
Annex B (normative) - Characteristics of weighing system
Annex C (normative) - Characteristics of stoppers
Annex D (normative) - Collaborative trial
Bibliography

BS ISO 19660.

Committee	AW/5
DocumentType	Draft
Pages	22
PublisherName	British Standards Institution
Status	Current

ISO 5725-1:1994	Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions
ISO 2450:2008	Cream — Determination of fat content — Gravimetric method (Reference method)
ISO 707:2008	Milk and milk products — Guidance on sampling
ISO 5725-2:1994	Accuracy (trueness and precision) of measurement methods and results Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method