Butter. Determination of firmness

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

23-02-2005

Publisher

British Standards Institution

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	03/307063 DC : DRAFT APR 2003

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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BS ISO 16305:2005

Butter. Determination of firmness

Table of Contents

Abstract

General Product Information

International Equivalents

Standards Referencing This Book

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