BS ISO 1738:2004
Current
The latest, up-to-date edition.
Butter. Determination of salt content
Hardcopy , PDF
English
28-10-2004
Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagents
6 Apparatus
7 Sampling
8 Preparation of test sample
9 Procedure
10 Calculation and expression of results
11 Precision
12 Test report
Bibliography
Provides a method for the determination of the salt content of butter. Applies to all types of butter containing more than 0,1% (mass fraction) of salt.
| Committee |
AW/5
|
| DevelopmentNote |
Supersedes BS 5086-5(1998) (11/2004) Reviewed and confirmed by BSI, October 2007. (09/2007)
|
| DocumentType |
Standard
|
| Pages |
12
|
| PublisherName |
British Standards Institution
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| ISO 1738:2004 | 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 648:2008 | Laboratory glassware — Single-volume pipettes |
| ISO 4788:2005 | Laboratory glassware — Graduated measuring cylinders |
| ISO 385-1:1984 | Laboratory glassware — Burettes — Part 1: General requirements |
| 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 |
| ISO 5725:1986 | Precision of test methods — Determination of repeatability and reproducibility for a standard test method by inter-laboratory tests |
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