Butter, edible oil emulsions and spreadable fats — Determination of fat content (Reference method)

Available format(s)

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

Language(s)

English, French

Published date

13-10-2003

Publisher

International Organization for Standardization

ISO 17189|IDF 194:2003 specifies a method for the determination of the fat content of butter, edible oil emulsions and spreadable fats (margarine, vegetable oil spreads, dairy spreads and blended spreads).

DevelopmentNote	Supersedes ISO/DIS 17189 Also numbered as IDF 194 (11/2003)
DocumentType	Standard
Pages	11
PublisherName	International Organization for Standardization
Status	Current

Standards	Relationship
NBN EN ISO 17189 : 2003	Identical
NEN EN ISO 17189 : 2003	Identical
NS EN ISO 17189 : 1ED 2003	Identical
UNE-EN ISO 17189:2004	Identical
I.S. EN ISO 17189:2003	Identical
PN EN ISO 17189 : 2005	Identical
SN EN ISO 17189 : 2003	Identical
UNI EN ISO 17189 : 2004	Identical
SS-EN ISO 17189 : 2004	Identical
BS EN ISO 17189:2003	Identical
EN ISO 17189:2003	Identical
DIN EN ISO 17189:2004-01	Identical
NF EN ISO 17189 : 2004	Identical

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ISO 3727-3:2003	Butter Determination of moisture, non-fat solids and fat contents Part 3: Calculation of fat content