ISO 8851-2:2004
Butter — Determination of moisture, non-fat solids and fat contents (Routine methods) — Part 2: Determination of non-fat solids content
Butter — Determination of moisture, non-fat solids and fat contents (Routine methods) — Part 2: Determination of non-fat solids content
- Статус документа:
- Действующий
- Формат:
- Электронный (PDF)
- Количество страниц:
- 7
- Дата публикации:
- 21 мая 2004 г.
- Издание:
- ISO IS 8851 edition 1 version 1
- ICS:
- 67.100.20
ISO 8851-2|IDF 191-2:2004 specifies the routine method for the determination of the non-fat solids content of butter.
Abstract
Overview
ISO 8851-2:2004 (IDF 191-2:2004) is an international standard developed by the International Organization for Standardization (ISO) and the International Dairy Federation (IDF). This standard sets out a , providing internationally recognized guidance for laboratories in the dairy sector. The determination of non-fat solids-comprising proteins, carbohydrates, and minerals but excluding fats and moisture-is crucial for verifying product quality, regulatory compliance, and accurate nutritional labeling.
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