ISO 5536:2009
Milk fat products — Determination of water content — Karl Fischer method
Milk fat products — Determination of water content — Karl Fischer method
- Статус документа:
- Действующий
- Формат:
- Электронный (PDF)
- Количество страниц:
- 8
- Дата публикации:
- 4 ноября 2009 г.
- Издание:
- ISO IS 5536 edition 2 version 1
- ICS:
- 67.100.10
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.
Abstract
Overview
ISO 5536:2009 / IDF 23:2009 defines a standardized Karl Fischer (KF) titration procedure for determining the , specifically with water not exceeding . Published jointly by ISO and the International Dairy Federation (IDF), this second edition updates the 2002 method and is intended for routine laboratory determination using volumetric KF equipment.
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