BS ISO 16305:2005
Current
The latest, up-to-date edition.
Butter. Determination of firmness
Hardcopy , PDF
English
23-02-2005
Foreword
1 Scope
2 Terms and definitions
3 Principle
4 Apparatus
5 Sampling
6 Storage of test samples
7 Checking the cutting wire
8 Procedure
8.1 Preparation of test portion
8.2 Temperature equilibration of the test portions
8.3 Temperature control during the measurements
8.4 Determination
9 Calculation and expression of results
9.1 Calculation
9.2 Expression of results
10 Precision
10.1 Interlaboratory test
10.2 Repeatability
10.3 Reproducibility
11 Test report
Annex A (normative) Apparatus
Annex B (informative) Results of interlaboratory trial
Bibliography
Defines a method for the determination of the firmness of butter.
| Committee |
AW/5
|
| DevelopmentNote |
Supersedes 03/307063 DC. (03/2005)
|
| DocumentType |
Standard
|
| Pages |
20
|
| PublisherName |
British Standards Institution
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| ISO 16305:2005 | Identical |
| ISO 5725-1:1994 | Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions |
| 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 |
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