Butter. Determination of pH of the serum. Potentiometric method

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

08-12-2004

Publisher

British Standards Institution

Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagents
6 Apparatus
7 Sampling
8 Procedure
   8.1 Test portion
   8.2 Separation of the serum
   8.3 Calibration of the pH-meter
   8.4 Determination
   8.5 Cleaning the electrodes
9 Expression of results
10 Precision
   10.1 Repeatability
   10.2 Reproducibility
11 Test report
Bibliography

Specifies a potentiometric method for the determination of the pH of the serum from all types of butter.

Committee	AW/5
DevelopmentNote	Reviewed and confirmed by BSI, October 2007. (09/2007)
DocumentType	Standard
Pages	14
PublisherName	British Standards Institution
Status	Current

Standards	Relationship
ISO 7238:2004	Identical

ISO 707:2008	Milk and milk products — Guidance on sampling
ISO 3696:1987	Water for analytical laboratory use — Specification and test methods
ISO 2446:2008	Milk Determination of fat content

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BS ISO 7238:2004

Butter. Determination of pH of the serum. Potentiometric method

Table of Contents

Abstract

General Product Information

International Equivalents

Standards Referencing This Book

Category

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