ISO 1739|IDF 7:2006 specifies a reference method for the determination of the refractive index of the fat obtained by melting butter.
- Standard4 pagesFrench language
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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.
- Standard10 pagesFrench language
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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.
- Standard5 pagesFrench language
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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.
- Standard6 pagesFrench language
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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.
- Standard7 pagesFrench language
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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.
- Standard7 pagesEnglish language
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ISO 8851-3|IDF 191-3:2004 specifies a procedure for the calculation of the fat content of butter.
- Standard5 pagesFrench language
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ISO 8851-1|IDF 191-1:2004 specifies the routine method for the determination of the moisture content of butter.
- Standard6 pagesFrench language
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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.
- Standard13 pagesEnglish language
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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).
- Standard11 pagesEnglish language
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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).
- Standard13 pagesEnglish language
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TC forecasts updated : delay with the directives ( TC forecasts updating exercise.sj 00-11-09)++
- Standard5 pagesEnglish language
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ISO 3727-3|IDF 80-3:2003 specifies a method for the calculation of the fat content of butter.
- Standard5 pagesEnglish language
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ISO 3727-3|IDF 80-3:2003 specifies a method for the calculation of the fat content of butter.
- Standard3 pagesFrench language
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TC forecasts updated : delay with the directives ( TC forecasts updating exercise.sj 00-11-09)++
- Standard8 pagesEnglish language
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TC forecasts updated : delay with the directives ( TC forecasts updating exercise.sj 00-11-09)++
- Standard8 pagesEnglish language
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- Standard7 pagesFrench language
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- Standard6 pagesFrench language
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TC forecasts updated : delay with the directives ( TC forecasts updating exercise.sj 00-11-09)++
- Standard8 pagesEnglish language
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TC forecasts updated : delay with the directives ( TC forecasts updating exercise.sj 00-11-09)++
- Standard8 pagesEnglish language
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