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ISO 3727:1977

Butter — Determination of water, solids-not-fat and fat contents on the same test portion (Reference method)

Publication date:   Nov 1, 1977

95.99 Withdrawal of Standard   Jan 27, 2003

General information

95.99 Withdrawal of Standard   Jan 27, 2003

ISO

ISO/TC 34/SC 5 Milk and milk products

International Standard

67.100.20   Butter

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Scope

Depending on the content to be estimated the method described uses three different steps for determination, i.e. drying of a known mass of butter at 102 +/- 2 degrees centigrade and weighing to determination the loss of mass, extraction of the fat from the dried butter with light petroleum or n-hexane and weighing of the residue, and calculation of the fat content by difference.

Life cycle

NOW

WITHDRAWN
ISO 3727:1977
95.99 Withdrawal of Standard
Jan 27, 2003

REVISED BY

ABANDON
ISO/DIS 3727-1

PUBLISHED
ISO 3727-2:2001

PUBLISHED
ISO 3727-3:2003

PUBLISHED
ISO 3727-1:2001