BS 5086-6:1992

Analysis of butter - Method for determination of fat acidity and free fatty acids in the fat of butter and milk fat products (reference method)

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Product Details

Descriptors

Specimen preparation

Determination of content

Testing conditions

Dairy products

Butter

Fats

Chemical analysis and testing

Acidimetry

Fatty acids

Fat content determination

Reproducibility

Volumetric analysis

Food products

Quantitative analysis

Food testing

ICS Codes

67.100.10 Milk and processed milk products

67.100.20 Butter

Committee

AW/5

International relationships

Identical to:

ISO 1740:1991

ISBN

0 580 21383 8

Publisher

BSI