BS ISO 1740:2004
Current
The latest, up-to-date edition.
Milkfat products and butter. Determination of fat acidity (reference method)
Hardcopy , PDF
English
07-12-2004
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
Specifies a method for the determination of the acidity of the fat contained in milkfat products and in butter.
| Committee |
AW/5
|
| DevelopmentNote |
Supersedes BS 5086-6(1992). (12/2004) Reviewed and confirmed by BSI, October 2007. (09/2007)
|
| DocumentType |
Standard
|
| Pages |
16
|
| PublisherName |
British Standards Institution
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| ISO 1740:2004 | Identical |
| 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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