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

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

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

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

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

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

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

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

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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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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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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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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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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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