Butter. Determination of moisture, non-fat solids and fat contents Determination of moisture content (Reference method)

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

15-03-2002

Publisher

British Standards Institution

Foreword
1 Scope
2 Term and definition
3 Principle
4 Apparatus
5 Sampling
6 Preparation of test sample
7 Procedure
8 Calculation and expression of results
9 Precision
10 Test report
Annex A (informative) Results of interlaboratory trial
Bibliography

Defines the reference method to determine the moisture content of butter.

Committee	AW/5
DevelopmentNote	Together with BS EN ISO 3727-2 and BS EN ISO 3727-3 supersedes BS EN ISO 3727 Supersedes 99/702864 DC. (03/2003) Supersedes BS 5086-2(1995). (08/2015)
DocumentType	Standard
Pages	16
PublisherName	British Standards Institution
Status	Current
Supersedes	BS 5086-2(1995) : 1995 BS EN ISO 3727:1995 99/702864 DC : MAR 99

Standards	Relationship
NEN EN ISO 3727-1 : 2002	Identical
I.S. EN ISO 3727-1:2002	Identical
NBN EN ISO 3727-1 : 2002	Identical
SN EN ISO 3727-1 : 2001	Identical
UNE-EN ISO 3727-1:2002	Identical
ISO 3727-1:2001	Identical
NS EN ISO 3727-1 : 1ED 2002	Identical
UNI EN ISO 3727-1 : 2002	Identical
EN ISO 3727-1 : 2001	Identical
NF EN ISO 3727-1 : 2002	Identical
DIN EN ISO 3727-1:2002-04	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

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BS EN ISO 3727-1:2002

Current

Table of Contents

Abstract

General Product Information

International Equivalents

Standards Referencing This Book

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