DIN ISO 8851-1:2020-12
Butter - Determination of moisture, non-fat solids and fat contents (Routine methods) - Part 1: Determination of moisture content (ISO 8851-1:2004)
| Fecha edición: |
2020-12-01
En Vigor
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| Idiomas disponibles: | Inglés, Alemán |
| Resumen: | This document specifies the routine method for the determination of the moisture content of butter. This includes to heat a known mass of butter under controlled conditions in an open beaker to evaporate the volatile constituents. The loss of mass is determined. |
| Keywords: | Butter|Chemical analysis and testing|Chemicals|Definitions|Determination of content|Dry matter content|Fat contents|Fats|Food products|Inter-laboratory tests|Interpretations|Laboratory testing|Mathematical calculations|Methods of analysis|Precision|Reference methods|Sampling methods|Solid matter|Specimen preparation|Test specimens|Testing|Water|Water content |
| ICS: | 67.100.20 - Mantequilla |
| CTN: | |
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Equivalencia Internacional |
Idéntica ISO 8851-1:2004 |
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Reemplazo Normas |
Reemplaza a DIN 10294:1963-01 Reemplaza a DIN 10317:1991-08 Reemplaza a DIN ISO 8851-1:2020-08 |
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