EN ISO 3727-3:2003
Butter - Determination of moisture, non-fat solids and fat contents - Part 3: Calculation of fat content (ISO 3727-3:2003)
Butter - Determination of moisture, non-fat solids and fat contents - Part 3: Calculation of fat content (ISO 3727-3:2003)
- Статус документа:
- Действующий
- Формат:
- Электронный (PDF)
- Количество страниц:
- 5
- Дата публикации:
- 1 февраля 2003 г.
- Издание:
- CEN EN 3727 edition 1 version 1
- ICS:
- 67.100.20
ISO 3727-3|IDF 80-3:2003 specifies a method for the calculation of the fat content of butter.
Abstract
Overview
EN ISO 3727-3:2003 – Butter – Determination of moisture, non-fat solids and fat contents – Part 3: Calculation of fat content – is an international standard developed by ISO and CEN. This standard specifies a precise method for calculating the fat content in butter, based on analytical data of moisture and non-fat solids. It is part of a series covering the full analysis of butter’s main components, supporting food safety, quality control, and trade requirements within dairy processing and inspection.
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