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AS 2300.7.2-1991
$28.78
Methods of chemical and physical testing for the dairying industry, Method 7.2: Butter — Determination of fat and curd
This Standard sets out methods for the determination of fat and curd in butter. The methods are also applicable to products comprising a blend of butter and edible oils that have a similar fat content to that of butter.
Table of contents
Header
About this publication
PREFACE
1 SCOPE
2 REFERENCED DOCUMENTS
3 DEFINITION
4 PRINCIPLE
5 REAGENTS
5.1
5.2
6 APPARATUS
6.1
6.2
6.3
7 PROCEDURE
8 BLANK DETERMINATION
9 CALCULATION
10 CALCULATION OF CURD CONTENT
11 TEST REPORT
Cited references in this standard
Please select a variation to view its description.
| Published | 13/05/1991 |
|---|---|
| Pages | 2 |
Please select a variation to view its pdf.
