AS N63: 01/01/1968 Methods for the chemical analysis of anhydrous milk fat (clarified butter, butter oil, or ghee)
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Methods for the chemical analysis of anhydrous milk fat (clarified butter, butter oil, or ghee) 01/01/1968
This Standard describes methods for the chemical analysis of anhydrous milk fat (also known as butter oil, clarified butter of ghee). It includes methods for the determination of moisture, fat, free fatty acid, volatile acids (Reichert, Polenske and Kirschner values), saponification value, refractive index, copper and peroxide values.
Attributes
| Edition | 1st |
|---|---|
| Published | 01/01/1968 |
| Number of Pages | 20 |
| File Size | 1 file, 880 KB |
| Product Code(s) | 10102913 |
| Note | This product is unavailable in Russia, Belarus |
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