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BS ISO 1738:2004

Current
Current

The latest, up-to-date edition.

Butter. Determination of salt content
Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

28-10-2004

Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagents
6 Apparatus
7 Sampling
8 Preparation of test sample
9 Procedure
10 Calculation and expression of results
11 Precision
12 Test report
Bibliography

Provides a method for the determination of the salt content of butter. Applies to all types of butter containing more than 0,1% (mass fraction) of salt.

Committee
AW/5
DevelopmentNote
Supersedes BS 5086-5(1998) (11/2004) Reviewed and confirmed by BSI, October 2007. (09/2007)
DocumentType
Standard
Pages
12
PublisherName
British Standards Institution
Status
Current
Supersedes

Standards Relationship
ISO 1738:2004 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 648:2008 Laboratory glassware — Single-volume pipettes
ISO 4788:2005 Laboratory glassware Graduated measuring cylinders
ISO 385-1:1984 Laboratory glassware — Burettes — Part 1: General requirements
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 5725:1986 Precision of test methods Determination of repeatability and reproducibility for a standard test method by inter-laboratory tests

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