Butter, edible oil emulsions and spreadable fats. Determination of fat content (Reference method)

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

25-11-2003

Publisher

British Standards Institution

Foreword
1 Scope
2 Terms and definitions
3 Principle
4 Reagents
5 Apparatus
6 Sampling
7 Preparation of test sample
8 Procedure
   8.1 Blank tests
        8.1.1 Blank test for method
        8.1.2 Blank test for extraction solvent
   8.2 Preparation of fat-collecting vessel
   8.3 Preparation of test portion
        8.3.1 Butter and edible oil emulsions
        8.3.2 Spreadable fats
   8.4 Determination
9 Calculation and expression of results
   9.1 Calculation
   9.2 Expression of results
10 Precision
   10.1 Interlaboratory tests
   10.2 Repeatability
   10.3 Reproducibility
11 Test report
Annex A (normative) - Blank test to check the extraction solvent
Annex B (informative) - Results of interlaboratory trials
Bibliography

Provides a method for the determination of the fat content of butter, edible oil emulsions and spreadable fats.

Committee	AW/5
DevelopmentNote	Supersedes 99/715368 DC (11/2003)
DocumentType	Standard
Pages	22
PublisherName	British Standards Institution
Status	Current
Supersedes	99/715368 DC : NOV 99

Standards	Relationship
EN ISO 17189:2003	Identical
I.S. EN ISO 17189:2003	Identical
DIN EN ISO 17189:2004-01	Identical
NEN EN ISO 17189 : 2003	Identical
NBN EN ISO 17189 : 2003	Identical
NS EN ISO 17189 : 1ED 2003	Identical
NF EN ISO 17189 : 2004	Identical
UNI EN ISO 17189 : 2004	Identical
SN EN ISO 17189 : 2003	Identical
UNE-EN ISO 17189:2004	Identical
ISO 17189:2003	Identical

ISO 5725-1:1994	Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions
ISO 707:2008	Milk and milk products — Guidance on sampling
ISO 5725-2:1994	Accuracy (trueness and precision) of measurement methods and results Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method
ISO 3727-3:2003	Butter Determination of moisture, non-fat solids and fat contents Part 3: Calculation of fat content

View more information

$294.12

Including GST where applicable

Product format

I agree to the DRM document license rules apply against the PDF selection made.

Please confirm that you agree to the document license rules for this document.

I agree to the document license rules .

Please confirm that you agree to the document license rules for this document.

Access your standards online with a subscription

Features

Simple online access to standards, technical information and regulations.
Critical updates of standards and customisable alerts and notifications.
Multi-user online standards collection: secure, flexible and cost effective.

Learn more on subscription solutions

Get in touch with us

BS EN ISO 17189:2003

Butter, edible oil emulsions and spreadable fats. Determination of fat content (Reference method)

Table of Contents

Abstract

General Product Information

International Equivalents

Standards Referencing This Book

Category

Subcategory