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    • Butter
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    ISO 3432:2008

    Cheese Determination of fat content Butyrometer for Van Gulik method

    International Organization for Standardization

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    ISO 1739:2006

    Butter Determination of the refractive index of the fat (Reference method)

    International Organization for Standardization

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    ISO 12082:2006

    Processed cheese and processed cheese products Calculation of the content of added citrate emulsifying agents and acidifiers/pH-controlling agents, expressed as citric acid

    International Organization for Standardization

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    ISO 5943:2006

    Cheese and processed cheese products Determination of chloride content Potentiometric titration method

    International Organization for Standardization

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    ISO 16305:2005

    Butter Determination of firmness

    International Organization for Standardization

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    ISO 1740:2004

    Milkfat products and butter Determination of fat acidity (Reference method)

    International Organization for Standardization

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    ISO 7238:2004

    Butter Determination of pH of the serum Potentiometric method

    International Organization for Standardization

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    ISO 1738:2004

    Butter Determination of salt content

    International Organization for Standardization

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    ISO 15648:2004

    Butter Determination of salt content Potentiometric method

    International Organization for Standardization

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    ISO 8851-1:2004

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

    International Organization for Standardization

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