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AS 2300.7.1: 05/13/1991 Methods of chemical and physical testing for the dairying industry, Method 7.1: Butter – General information and preparation of samples
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AS 2300.7.2: 05/13/1991 Methods of chemical and physical testing for the dairying industry, Method 7.2: Butter – Determination of fat and curd
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AS 2300.7.3: 05/13/1991 Methods of chemical and physical testing for the dairying industry, Method 7.3: Butter – Determination of salt
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AS 2300.8.1: 02/04/2004 Methods of chemical and physical testing for the dairying industry, Part 8.1: Anhydrous milk fat – General requirements
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AS 2300.8.1: 10/07/1983 Methods of chemical and physical testing for the dairying industry, Method 8.1: Anhydrous milk fat – Scope and general requirements
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AS 2300.8.2: 02/04/2004 Methods of chemical and physical testing for the dairying industry, Method 8.2: Anhydrous milk fat – Determination of moisture – Karl Fischer method
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AS 2300.8.2: 10/06/1983 Methods of chemical and physical testing for the dairying industry, Method 8.2: Anhydrous milk fat – Moisture
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AS 2300.8.3: 10/07/1983 Methods of chemical and physical testing for the dairying industry, Method 8.3: Anhydrous milk fat – Determination of non-fat residues and estimation of fat
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AS 2300.8.4: 02/04/2004 Methods of chemical and physical testing for the dairying industry, Method 8.4: Anhydrous milk fat – Determination of free fatty acid
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AS 2300.8.4: 10/07/1983 Methods of chemical and physical testing for the dairying industry, Method 8.4: Anhydrous milk fat – Free fatty acid
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AS 2300.8.5: 10/07/1983 Methods of chemical and physical testing for the dairying industry, Method 8.5: Anhydrous milk fat – Refractive index
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AS 2300.8.6: 02/04/2004 Methods of chemical and physical testing for the dairying industry, Method 8.6: Anhydrous milk fat – Determination of peroxide value