ISO 3727-1:2001
Butter — Determination of moisture, non-fat solids and fat contents — Part 1: Determination of moisture content (Reference method)
Butter — Determination of moisture, non-fat solids and fat contents — Part 1: Determination of moisture content (Reference method)
- Статус документа:
- Действующий
- Формат:
- Электронный (PDF)
- Количество страниц:
- 6
- Дата публикации:
- 20 декабря 2001 г.
- Издание:
- ISO IS 3727 edition 1 version 1
- ICS:
- 67.100.20
La présente partie de l'ISO 3727 / FIL 80 spécifie la méthode de référence pour la détermination de la teneur en eau du beurre.
Abstract
Overview
ISO 3727-1:2001 specifies the reference method for the determination of moisture content in butter. Published jointly by the International Organization for Standardization (ISO) and the International Dairy Federation (IDF), this standard plays a vital role in ensuring the quality and consistency of butter by providing a verified laboratory procedure for moisture analysis. Accurate measurement of moisture is essential for compliance with regulatory standards, quality control, and product labeling in the dairy industry.
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