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  • BS ISO 1738:2004

    Current The latest, up-to-date edition.

    Butter. Determination of salt content

    Available format(s):  Hardcopy, PDF

    Language(s):  English

    Published date:  28-10-2004

    Publisher:  British Standards Institution

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    Table of Contents - (Show below) - (Hide below)

    Foreword
    1 Scope
    2 Normative references
    3 Terms and definitions
    4 Principle
    5 Reagents
    6 Apparatus
    7 Sampling
    8 Preparation of test sample
    9 Procedure
    10 Calculation and expression of results
    11 Precision
    12 Test report
    Bibliography

    Abstract - (Show below) - (Hide below)

    Provides a method for the determination of the salt content of butter. Applies to all types of butter containing more than 0,1% (mass fraction) of salt.

    General Product Information - (Show below) - (Hide below)

    Committee AW/5
    Development Note Supersedes BS 5086-5(1998) (11/2004) Reviewed and confirmed by BSI, October 2007. (09/2007)
    Document Type Standard
    Publisher British Standards Institution
    Status Current
    Supersedes

    Standards Referencing This Book - (Show below) - (Hide below)

    ISO 5725-1:1994 Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions
    ISO 707:2008 Milk and milk products — Guidance on sampling
    ISO 648:2008 Laboratory glassware — Single-volume pipettes
    ISO 4788:2005 Laboratory glassware Graduated measuring cylinders
    ISO 385-1:1984 Laboratory glassware — Burettes — Part 1: General requirements
    ISO 5725-2:1994 Accuracy (trueness and precision) of measurement methods and results Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method
    ISO 5725:1986 Precision of test methods Determination of repeatability and reproducibility for a standard test method by inter-laboratory tests
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