Butter — Determination of firmness

Available format(s)

Hardcopy , PDF 1 User , PDF 3 Users , PDF 5 Users , PDF 9 Users

Language(s)

English, French

Published date

09-02-2005

Publisher

International Organization for Standardization

ISO 16305|IDF 187:2005 specifies a method for the determination of the firmness of butter.

The method is also applicable to butter prepared by recombination of milk components, aerated butter, and butter to which vegetable fat, spices or other foods have been added. Any changes with regard to the preparation of the butter, however, will influence its firmness characteristics. Therefore, for the purposes of ISO 16305|IDF 187:2005 these products are not included.

DevelopmentNote	Supersedes ISO/DIS 16305 Also numbered as IDF 187 (02/2005)
DocumentType	Standard
Pages	10
PublisherName	International Organization for Standardization
Status	Current

Standards	Relationship
BS ISO 16305:2005	Identical
NEN ISO 16305 : 2005	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