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67.100.20 - Butter

ICS 67.100.20 Details

Butter

Butter

Beurre

Maslo

General Information

Parent
67.100 - Milk and milk products

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Standardization Organization
Technical Committee
Directive
Mandate
50
ISO
ISO 1739:2006(Main)
Butter — Determination of the refractive index of the fat (Reference method)

ISO 1739|IDF 7:2006 specifies a reference method for the determination of the refractive index of the fat obtained by melting butter.

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ISO
ISO 16305:2005(Main)
Butter — Determination of firmness

ISO 16305|IDF 187:2005 specifies a method for the determination of the firmness of butter. The method is also applicable to butter prepared by recombination of milk components, aerated butter, and butter to which vegetable fat, spices or other foods have been added. Any changes with regard to the preparation of the butter, however, will influence its firmness characteristics. Therefore, for the purposes of ISO 16305|IDF 187:2005 these products are not included.

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ISO
ISO 7238:2004(Main)
Butter — Determination of pH of the serum — Potentiometric method

ISO 7238|IDF 104:2004 specifies a potentiometric method for the determination of the pH of the serum from all types of butter.

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ISO
ISO 1738:2004(Main)
Butter — Determination of salt content

ISO 1738|IDF 12:2004 specifies a method for the determination of the salt content of butter. The method is applicable to all types of butter containing more than 0,1 % (mass fraction) of salt.

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ISO
ISO 15648:2004(Main)
Butter — Determination of salt content — Potentiometric method

ISO 15648|IDF 179:2004 specifies a method for the determination of the salt content of all types of butter containing more than 0,1 % (mass fraction) salt.

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ISO
ISO 8851-3:2004(Main)
Butter — Determination of moisture, non-fat solids and fat contents (Routine methods) — Part 3: Calculation of fat content

ISO 8851-3|IDF 191-3:2004 specifies a procedure for the calculation of the fat content of butter.

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ISO
ISO 8851-1:2004(Main)
Butter — Determination of moisture, non-fat solids and fat contents (Routine methods) — Part 1: Determination of moisture content

ISO 8851-1|IDF 191-1:2004 specifies the routine method for the determination of the moisture content of butter.

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ISO
ISO 8851-2:2004(Main)
Butter — Determination of moisture, non-fat solids and fat contents (Routine methods) — Part 2: Determination of non-fat solids content

ISO 8851-2|IDF 191-2:2004 specifies the routine method for the determination of the non-fat solids content of butter.

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SIST
SIST EN ISO 17189:2004(Main)
Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method) (ISO 17189:2003)
EN ISO 17189:2003

This Standard specifies the reference method (direct method) for the determination of fat content in butter, edible oils emulsion and dairy spreads.

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ISO
ISO 17189:2003(Main)
Butter, edible oil emulsions and spreadable fats — Determination of fat content (Reference method)

ISO 17189|IDF 194:2003 specifies a method for the determination of the fat content of butter, edible oil emulsions and spreadable fats (margarine, vegetable oil spreads, dairy spreads and blended spreads).

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CEN
EN ISO 17189:2003(Main)
Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method) (ISO 17189:2003)
SIST EN ISO 17189:2004

ISO 17189|IDF 194:2003 specifies a method for the determination of the fat content of butter, edible oil emulsions and spreadable fats (margarine, vegetable oil spreads, dairy spreads and blended spreads).

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SIST
SIST EN ISO 3727-3:2003(Main)
Butter - Determination of moisture, non-fat solids and fat contents - Part 3: Calculation of fat content (ISO 3727-3:2003)
EN ISO 3727-3:2003

ISO 3727-3|IDF 80-3:2003 specifies a method for the calculation of the fat content of butter.

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CEN
EN ISO 3727-3:2003(Main)
Butter - Determination of moisture, non-fat solids and fat contents - Part 3: Calculation of fat content (ISO 3727-3:2003)
SIST EN ISO 3727-3:2003

ISO 3727-3|IDF 80-3:2003 specifies a method for the calculation of the fat content of butter.

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ISO
ISO 3727-3:2003(Main)
Butter — Determination of moisture, non-fat solids and fat contents — Part 3: Calculation of fat content

ISO 3727-3|IDF 80-3:2003 specifies a method for the calculation of the fat content of butter.

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SIST
SIST EN ISO 3727-1:2002(Main)
Butter - Determination of moisture, non-fat solids and fat contents - Part 1: Determination of moisture content (Reference method) (ISO 3727-1:2001)
EN ISO 3727-1:2001

TC forecasts updated : delay with the directives ( TC forecasts updating exercise.sj 00-11-09)++

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SIST
SIST EN ISO 3727-2:2002(Main)
Butter - Determination of moisture, non-fat solids and fat contents - Part 2: Determination of non-fat solids content (Reference method) (ISO 3727-2:2001)
EN ISO 3727-2:2001

TC forecasts updated : delay with the directives ( TC forecasts updating exercise.sj 00-11-09)++

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ISO
ISO 3727-2:2001(Main)
Butter — Determination of moisture, non-fat solids and fat contents — Part 2: Determination of non-fat solids content (Reference method)
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ISO
ISO 3727-1:2001(Main)
Butter — Determination of moisture, non-fat solids and fat contents — Part 1: Determination of moisture content (Reference method)
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CEN
EN ISO 3727-2:2001(Main)
Butter - Determination of moisture, non-fat solids and fat contents - Part 2: Determination of non-fat solids content (Reference method) (ISO 3727-2:2001)
SIST EN ISO 3727-2:2002

TC forecasts updated : delay with the directives ( TC forecasts updating exercise.sj 00-11-09)++

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CEN
EN ISO 3727-1:2001(Main)
Butter - Determination of moisture, non-fat solids and fat contents - Part 1: Determination of moisture content (Reference method) (ISO 3727-1:2001)
SIST EN ISO 3727-1:2002

TC forecasts updated : delay with the directives ( TC forecasts updating exercise.sj 00-11-09)++

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SIST
SIST EN ISO 3727:1998(Main)
Butter - Determination of water, solids-not-fat and fat contents on the same test portion (Reference method) (ISO 3727:1977)
EN ISO 3727:1995
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CEN
EN ISO 3727:1995(Main)
Butter - Determination of water, solids-not-fat and fat contents on the same test portion (Reference method) (ISO 3727:1977)
SIST EN ISO 3727:1998
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ISO
ISO 1738:1997(Main)
Butter — Determination of salt content
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ISO
ISO 1740:1991(Main)
Milk fat products and butter — Determination of fat acidity (Reference method)

Specifies a method for the determination of the acidity of the fat contained in milk fat products and in butter. Describes the apparatus, the procedure, the reagents to be used, and the expression of results. This second edition cancels and replaces the first edition (1980). Annex A is for information only.

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ISO
ISO 7586:1985(Main)
Butter — Determination of water dispersion value

Specifies a method for estimating the water distribution in relation to a grading scale which is enclosed to the standard. The water dispersion value of butter is used for grading purposes because the size and distribution of the water droplets is applicable to all types of butter. The sampling shall be made in accordance with ISO 707.

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ISO
ISO 7238:1983(Main)
Butter — Determination of pH of the serum — Potentiometric method

Specifies a method for measuring the potential difference between a glass electrode and a reference electrode in the serum separated from melted butter. Is applicable to all types of butter. The sampling shall be made according to ISO 707. The value measured is expressed as pH unit.

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ISO
ISO 1740:1980(Main)
Butter — Determination of the acid value of the fat (Reference method)
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ISO
ISO 1738:1980(Main)
Butter — Determination of salt content (Reference method)
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ISO
ISO 3727:1977(Main)
Butter — Determination of water, solids-not-fat and fat contents on the same test portion (Reference method)

Depending on the content to be estimated the method described uses three different steps for determination, i.e. drying of a known mass of butter at 102 +/- 2 degrees centigrade and weighing to determination the loss of mass, extraction of the fat from the dried butter with light petroleum or n-hexane and weighing of the residue, and calculation of the fat content by difference.

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ISO
ISO 1739:1975(Main)
Butter — Determination of the refractive index of the fat (Reference method)

Describes a method of measurement which uses a refractometer with a scale graduated in refractive index units to the third decimal place and having prisms heated by means of a circulating liquid at 40 degrees centigrade, the temperature being thermostatically controlled to within +/- 0.1 degrees centigrade. A sodium vapour lamp shall be used as a light source.

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ISO
ISO 1193:1973(Main)
Butter triers
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50