DIN 10474:2003-02
Current
The latest, up-to-date edition.
DETERMINATION OF THE BUTTER TYPE WITH NEURAL NETWORK ANALYSIS OF COMPOSITIONAL PARAMETERS - CHEMOMETRIC METHOD
Hardcopy , PDF
English, German
01-01-2003
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Foreword
1 Scope
2 Normative references
3 Concepts
4 Symbol
5 Principle
6 Reagents
7 Apparatus
8 Sampling
9 Procedure
10 Evaluation
11 Precision
12 Test report
Annex A Data sets for the pH value, citric acid, adenosine
and uridine contents of 30 butter samples for
training the neural network (Tr), of 15 butter samples
for checking the trained network (T) and of 15 butter
samples for validating the network (V)
Bibliography
Applies to classify butter as required by the 'Verordnung ueber Butter und zur AEnderung milch- und margarinerechtlicher Vorschriften' and includes soured cream butter, sweet cream butter and mildly soured butter. Chemometric method specified serves to determine the butter type.
| DocumentType |
Standard
|
| Pages |
11
|
| PublisherName |
German Institute for Standardisation (Deutsches Institut für Normung)
|
| Status |
Current
|
| DIN 10325:2010-07 | Milk and milk products - Determination of the citric acid content - Enzymatic method |
| DIN 10349:2004-10 | Determination of pH of butter plasm |
| DIN EN ISO 3727-1:2002-04 | BUTTER - DETERMINATION OF MOISTURE, NON-FAT SOLIDS AND FAT CONTENTS - PART 1: DETERMINATION OF MOISTURE CONTENT (REFERENCE METHOD) |
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