ISO 8851-1:2004
Butter — Determination of moisture, non-fat solids and fat contents (Routine methods) — Part 1: Determination of moisture content
Butter — Determination of moisture, non-fat solids and fat contents (Routine methods) — Part 1: Determination of moisture content
- Статус документа:
- Действующий
- Формат:
- Электронный (PDF)
- Количество страниц:
- 6
- Дата публикации:
- 21 мая 2004 г.
- Издание:
- ISO IS 8851 edition 1 version 1
- ICS:
- 67.100.20
ISO 8851-1|IDF 191-1:2004 specifies the routine method for the determination of the moisture content of butter.
Abstract
Overview
ISO 8851-1:2004 (IDF 191-1:2004) specifies a routine, gravimetric method for the determination of . Published jointly by ISO and the International Dairy Federation (IDF), this part of the series defines the controlled heating and weighing procedure used in dairy laboratories to quantify volatile constituents (moisture) by mass loss. The standard includes apparatus and sample preparation requirements, the heating procedure, result calculation and reporting, and precision data.
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