ISO 3727:1977

Butter — Determination of water, solids-not-fat and fat contents on the same test portion (Reference method)

Datum objavljivanja: 1. 11. 1977.

95.99 Povučen 27. 1. 2003.

Опште информације

Trenutna faza: 95.99 Effective date: 27. 1. 2003.

Inicijator: ISO

Pripada: ISO/TC 34/SC 5

Vrsta: Međunarodni standard

ICS: 67.100.20

Jezik: francuski engleski

Kupovina

Status: Povučen

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Apstrakt

Depending on the content to be estimated the method described uses three different steps for determination, i.e. drying of a known mass of butter at 102 +/- 2 degrees centigrade and weighing to determination the loss of mass, extraction of the fat from the dried butter with light petroleum or n-hexane and weighing of the residue, and calculation of the fat content by difference.

Životni ciklus

TRENUTNO

POVUČEN
ISO 3727:1977
95.99 Povučen
27. 1. 2003.

REVIDIRAN OD

NAPUŠTEN
ISO/DIS 3727-1

OBJAVLJEN
ISO 3727-2:2001

OBJAVLJEN
ISO 3727-3:2003

OBJAVLJEN
ISO 3727-1:2001