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  • 16/30321180 DC : 0

    Current The latest, up-to-date edition.

    BS ISO 19660 - CREAM - DETERMINATION OF FAT CONTENT - ACIDO-BUTYROMETRIC METHOD (ROUTINE METHOD)

    Available format(s):  Hardcopy, PDF

    Language(s):  English

    Published date: 

    Publisher:  British Standards Institution

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

    Forewords
    1 Scope
    2 Normative references
    3 Terms and definitions
    4 Principle
    5 Reagents
    6 Apparatus
    7 Sampling
    8 Procedure
    9 Expression of results
    10 Test report
    Annex A (normative) - Characteristics of butyrometers
    Annex B (normative) - Characteristics of weighing system
    Annex C (normative) - Characteristics of stoppers
    Annex D (normative) - Collaborative trial
    Bibliography

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

    Comment Closes On
    Committee AW/5
    Document Type Draft
    Publisher British Standards Institution
    Status Current

    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 2450:2008 Cream — Determination of fat content — Gravimetric method (Reference method)
    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
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