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//ISO 8851-3:2004

ISO 8851-3:2004

Name: ISO 8851-3:2004 — Butter — Determination of moisture, non-fat solids and fat contents (Routine methods) — Part 3: Calculation of fat content
SKU: ISO 8851-3:2004
Price: 7200 RUB
Availability: InStock

Butter — Determination of moisture, non-fat solids and fat contents (Routine methods) — Part 3: Calculation of fat content

Название (английский):

ISO 8851-3:2004

Butter — Determination of moisture, non-fat solids and fat contents (Routine methods) — Part 3: Calculation of fat content

Статус документа:: Действующий
Формат:: Электронный (PDF)
Количество страниц:: 4
Дата публикации:: 21 мая 2004 г.
Издание:: ISO IS 8851 edition 1 version 1
ICS:: 67.100.20

Тип поставки:

Full version7 200 ₽Read online 24h1 200 ₽Read online 72h1 800 ₽

Язык документа:

ruen

Срок поставки:1 раб. дн. (перевод)

Цена:7 200 ₽

Описание (английский):

ISO 8851-3|IDF 191-3:2004 specifies a procedure for the calculation of the fat content of butter.

Abstract

Overview

ISO 8851-3:2004 (also published as IDF 191-3:2004) defines the routine calculation of fat content in butter. Rather than prescribing a new analytical extraction, this part of the ISO/FIL series specifies the mathematical procedure to derive butter fat content by difference from the results of moisture and solids‑not‑fat (SNF) determinations performed according to and .

Key topics and requirements

Purpose: Calculation of butter fat content as a mass fraction expressed in percent by subtracting moisture and SNF from 100%.
Core formula: Fat (%) = 100.0% − (Water (%) + Solids‑not‑fat (%)) (Water and SNF values are obtained using ISO 8851-1 and ISO 8851-2 routine methods.)
Measurement precision and expression:
- Input values: water and SNF reported to two decimal places.
- Final fat result: express with one decimal.
Precision (from interlaboratory studies reported in Annex A):
- Repeatability (r): difference between two results in the same lab will exceed 0.35% in at most 5% of cases.
- Reproducibility (R): difference between different labs will exceed 0.54% in at most 5% of cases.
Test report requirements: include full sample identification, sampling method (if known), reference to ISO 8851-3, any operational details or incidents, and the reported result(s) or verified final result.

Applications

Routine laboratory determination of butter composition for:
- Quality control in dairy processing and butter manufacturing.
- Regulatory compliance and labeling (fat declaration).
- Incoming/outgoing goods verification and specification conformance.
Useful for dairy testing laboratories, quality assurance teams, food regulators, and researchers needing a standardized, reproducible method to report butter fat content derived from moisture and SNF analyses.
Integrates with routine moisture and SNF tests-facilitates streamlined workflows without requiring additional fat extraction procedures.

Related standards

ISO 8851-1 / IDF 191-1 - Determination of moisture (routine methods)
ISO 8851-2 / IDF 191-2 - Determination of solids‑not‑fat (SNF) (routine methods)
ISO 707 - Sampling of milk and dairy products
ISO 5725-1 and ISO 5725-2 - Accuracy (trueness and precision) of measurement methods

ISO 8851-3:2004 is a concise, practical standard focused on the calculation and reporting rules for butter fat content using established routine analyses, ensuring consistency and traceability across laboratories and the dairy industry.

Технические детали

Технический комитет: ISO/TC 34/SC 5 - Milk and milk products
SKU: ISO 8851-3:2004

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ISO 8851-1:2004

Действующий

Butter — Determination of moisture, non-fat solids and fat contents (Routine methods) — Part 1: Determination…

Overview ISO 8851-1:2004 (IDF 191-1:2004) specifies a routine, gravimetric method for the determination of moisture content in butter. Published jointly by ISO and the International Dairy Federation…

6 · PDF

10 800 ₽

ISO 8851-2:2004

Действующий

Butter — Determination of moisture, non-fat solids and fat contents (Routine methods) — Part 2: Determination…

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 standar…

7 · PDF

12 600 ₽

SIST EN ISO 707:2009

Действующий

Milk and milk products - Guidance on sampling (ISO 707:2008)

Overview EN ISO 707:2008 (ISO 707:2008) - “Milk and milk products - Guidance on sampling” is a joint ISO/IDF standard adopted by CEN that provides practical guidance for sampling milk and all major m…

49 · PDF

88 200 ₽

SIST ISO 5725-1:2024

Действующий

Accuracy (trueness and precision) of measurement methods and results - Part 1: General principles and definit…

Overview SIST ISO 5725-1:2024, "Accuracy (trueness and precision) of measurement methods and results - Part 1: General principles and definitions," is published by the International Organization for…

25 · PDF

45 000 ₽

SIST ISO 5725-2:2020

Действующий

Accuracy (trueness and precision) of measurement methods and results - Part 2: Basic method for the determina…

Overview SIST ISO 5725-2:2020 (equivalent to ISO 5725-2:2019) defines the basic method for estimating the precision of a standard measurement method by means of a collaborative interlaboratory experi…

69 · PDF

124 200 ₽

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ISO 8851-3:2004

Abstract

Overview

Похожие стандарты

Key topics and requirements

Applications

Related standards

Технические детали

ISO 8851-1:2004

Butter — Determination of moisture, non-fat solids and fat contents (Routine methods) — Part 1: Determination…

ISO 8851-2:2004

Butter — Determination of moisture, non-fat solids and fat contents (Routine methods) — Part 2: Determination…

SIST EN ISO 707:2009

Milk and milk products - Guidance on sampling (ISO 707:2008)

SIST ISO 5725-1:2024

Accuracy (trueness and precision) of measurement methods and results - Part 1: General principles and definit…

SIST ISO 5725-2:2020

Accuracy (trueness and precision) of measurement methods and results - Part 2: Basic method for the determina…