Butter. Determination of moisture, non-fat solids and fat contents Calculation of fat content

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

02-05-2003

Publisher

British Standards Institution

Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Calculation and expression of results
6 Precision
7 Test report

Defines a method for the calculation of the fat content of butter.

Committee	AW/5
DevelopmentNote	Together with BS EN ISO 3727-1 and BS EN ISO 3727-2 supersedes BS EN ISO 3727 (03/2003) Supersedes 98/702692 DC. (05/2005) Supersedes BS 5086-2(1995). (08/2015)
DocumentType	Standard
Pages	12
PublisherName	British Standards Institution
Status	Current
Supersedes	BS 5086-2(1995) : 1995 BS EN ISO 3727:1995 98/702692 DC : DRAFT FEB 1999

ISO 3727-1:2001	Butter — Determination of moisture, non-fat solids and fat contents — Part 1: Determination of moisture content (Reference method)
EN ISO 3727-1 : 2001	BUTTER - DETERMINATION OF MOISTURE, NON-FAT SOLIDS AND FAT CONTENTS - PART 1: DETERMINATION OF MOISTURE CONTENT (REFERENCE METHOD)
ISO 3727-2:2001	Butter — Determination of moisture, non-fat solids and fat contents — Part 2: Determination of non-fat solids content (Reference method)
EN ISO 3727-2 : 2001	BUTTER - DETERMINATION OF MOISTURE, NON-FAT SOLIDS AND FAT CONTENTS - PART 2: DETERMINATION OF NON-FAT SOLIDS CONTENT (REFERENCE METHOD) (ISO 3727-2:2001)

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BS EN ISO 3727-3:2003