EN ISO 5536:2013
Current
Current
The latest, up-to-date edition.
Milk fat products - Determination of water content - Karl Fischer method (ISO 5536:2009)
Published date
29-05-2013
Publisher
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Foreword
1 Scope
2 Terms and definitions
3 Principle
4 Reagents
5 Apparatus
6 Sampling
7 Procedure
8 Calculation and expression of results
9 Precision
10 Test report
Annex A (informative) - Interlaboratory trial
Bibliography
ISO 5536|IDF 23:2009 specifies a method for the determination of the water content of milk fat products by the Karl Fischer method.The method is applicable to butteroil (anhydrous butteroil, anhydrous butterfat, anhydrous milk fat) with a water content not exceeding 1,0 % mass fraction.
| Committee |
CEN/TC 302
|
| DocumentType |
Standard
|
| PublisherName |
Comite Europeen de Normalisation
|
| Status |
Current
|
| Standards | Relationship |
| NS EN ISO 5536 : 2013 | Identical |
| SS-EN ISO 5536:2013 | Identical |
| PN EN ISO 5536 : 2013 | Identical |
| NF EN ISO 5536 : 2013 | Identical |
| ISO 5536:2009 | Identical |
| I.S. EN ISO 5536:2013 | Identical |
| BS EN ISO 5536:2013 | Identical |
| DIN EN ISO 5536:2013-08 | Identical |
| NEN EN ISO 5536 : 2013 | Identical |
| NBN EN ISO 5536 : 2013 | Identical |
| UNE-EN ISO 5536:2013 | 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 |
Summarise
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