BS 696-2:1989

Superseded

View Superseded by

Determination of fat content of milk and milk products (Gerber method) Methods

Available format(s)

Hardcopy , PDF

Superseded date

30-09-2008

Language(s)

English

Published date

31-07-1989

Publisher

British Standards Institution

Foreword
Committees responsible
Methods
1 General
2 Milk
3 Homogenized, sterilized and UHT milks
4 Partly skimmed milk, buttermilk and whey
5 Skimmed milk
6 Cream
7 Dried milk
8 Cheese
Appendix
A Amyl alcohol
Tables
1 Relevant methods for various milks and milk products
2 Corrections for butyrometer readings
3 Colour development values
Figures
1 Position of pipette in butyrometer
2 Meniscus reading

Applies to milk (raw, pasteurised, homogenized, sterilized, UHT), separated milk (partly skimmed, skimmed, buttermilk, whey), cream, dried milk powder and whole, partly skimmed re-constituted dried milk powder, and cheese.

Committee	AW/5
DevelopmentNote	Supersedes 87/52833 DC and BS 696-2(1969) (09/2005) Reviewed and Confirmed by BSI, July 2006. (07/2006)
DocumentType	Standard
Pages	16
PublisherName	British Standards Institution
Status	Superseded
SupersededBy	BS ISO 2446:2008
Supersedes	BS 696-2:1969

BS 1704:1985	Specification for solid-stem general purpose thermometers
BS 1741-3:1987	Methods for chemical analysis of liquid milk and cream Determination of fat content of liquid milk