Butter — Determination of salt content

Available format(s)

Hardcopy , PDF , PDF 3 Users , PDF 5 Users , PDF 9 Users

Language(s)

English, French

Published date

18-10-2004

Publisher

International Organization for Standardization

ISO 1738|IDF 12:2004 specifies a method for the determination of the salt content of butter. The method is applicable to all types of butter containing more than 0,1 % (mass fraction) of salt.

Committee	ISO/TC 34/SC 5
DevelopmentNote	Supersedes ISO/DIS 1738 (10/2004) Also numbered as IDF 12. (11/2004)
DocumentType	Standard
Pages	5
PublisherName	International Organization for Standardization
Status	Current
Supersedes	ISO 1738:1997

Standards	Relationship
PN-ISO 1738:2019-04	Identical
BS ISO 1738:2004	Identical
BS 5086-5:1998	Identical
DIN 10323:1971-05	Corresponds
AS 1739-1975	Similar to
NFV 04 314 : 1985	Similar to
NF ISO 1738 : 1998	Identical

BS ISO 21543:2006	Milk products. Guidelines for the application of near infrared spectrometry
ISO 21543:2006	Milk products Guidelines for the application of near infrared spectrometry
04/30126698 DC : DRAFT DEC 2004	ISO 21543 - MILK PRODUCTS - DETERMINATION OF TOTAL SOLIDS, FAT, PROTEIN AND MOISTURE CONTENTS - GUIDANCE FOR THE APPLICATION OF NEAR INFRARED SPECTROMETRY

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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ISO 1738:2004

Butter — Determination of salt content

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