Milk fat products. Determination of water content. Karl Fischer method

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

30-11-2013

Publisher

British Standards Institution

FOREWORD
1 Scope
2 Terms and definitions
3 Principle
4 Reagents
5 Apparatus
6 Sampling
7 Procedure
8 Calculation and expression of results
9 Precision
10 Test report
Annex A (informative) - Interlaboratory trial
Bibliography

Describes a method for the determination of the water content of milk fat products by the Karl Fischer (KF) method.

This International Standard specifies a method for the determination of the water content of milk fat products by the Karl Fischer (KF) method.

The method is applicable to butteroil (anhydrous butteroil, anhydrous butterfat, anhydrous milk fat) with a water content not exceeding 1,0 % mass fraction.

Committee	AW/5
DevelopmentNote	Renumbers and supersedes BS ISO 5536. 2013 Version incorporates corrigendum to BS ISO 5536. Supersedes 07/30148167 DC & 97/715120 DC. (11/2013)
DocumentType	Standard
Pages	16
PublisherName	British Standards Institution
Status	Current
Supersedes	07/30148167 DC : 0 97/715120 DC : DRAFT SEP 1997 BS ISO 5536 : 2009 BS ISO 5536:2002

Standards	Relationship
EN ISO 5536:2013	Identical
ISO 5536:2009	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 5536:2013

Current

Table of Contents

Abstract

Scope

General Product Information

International Equivalents

Standards Referencing This Book

Category

Subcategory

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