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ISO 3727:1977

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

General information

Withdrawn from 27.01.2003
Directives or regulations
None

Standard history

Status
Date
Type
Name
27.01.2003
Main
20.12.2001
Main
20.12.2001
Main
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.

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