ISO 3727:1977
Withdrawn
View Superseded by
Butter — Determination of water, solids-not-fat and fat contents on the same test portion (Reference method)
Hardcopy , PDF
English, French
11-01-1977
04-09-2025
Depending on the content to be estimated the method described uses three different steps for determination, i.e. drying of a known mass of butter at 102 +/- 2 degrees centigrade and weighing to determination the loss of mass, extraction of the fat from the dried butter with light petroleum or n-hexane and weighing of the residue, and calculation of the fat content by difference.
| Committee |
ISO/TC 34/SC 5
|
| DocumentType |
Standard
|
| Pages |
3
|
| PublisherName |
International Organization for Standardization
|
| Status |
Withdrawn
|
| SupersededBy |
| Standards | Relationship |
| NF EN ISO 3727 : 1995 | Identical |
| NBN EN ISO 3727 : 1995 | Identical |
| NEN EN ISO 3727 : 1995 | Identical |
| NS EN ISO 3727 : 1995 | Identical |
| BS EN ISO 3727:1995 | Identical |
| EN ISO 3727 : 1995 | Identical |
| DIN EN ISO 3727:1995-08 | Identical |
| BS 5086-2(1995) : 1995 | Identical |
| UNE-EN ISO 3727:1996 | Identical |
| BS 5086-2:1984 | Identical |
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