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  • BS ISO 1740:2004

    Current The latest, up-to-date edition.

    Milkfat products and butter. Determination of fat acidity (reference method)

    Available format(s):  Hardcopy, PDF

    Language(s):  English

    Published date:  07-12-2004

    Publisher:  British Standards Institution

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

    Foreword
    1 Scope
    2 Terms and definitions
    3 Principle
    4 Reagents
    5 Apparatus
    6 Sampling
    7 Procedure
      7.1 Preparation of test sample
      7.2 Test portion
      7.3 Determination
      7.4 Blank test
      7.5 Check test
    8 Expression of results
    9 Precision
      9.1 Interlaboratory test
      9.2 Repeatability
      9.3 Reproducibility
    10 Test report
    Bibliography

    Abstract - (Show below) - (Hide below)

    Specifies a method for the determination of the acidity of the fat contained in milkfat products and in butter.

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

    Committee AW/5
    Development Note Supersedes BS 5086-6(1992). (12/2004) 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 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
    ISO 2446:2008 Milk Determination of fat content
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