ISO 16305:2005 ✓ Most Recent

1211226

Butter - Determination of firmness

standard by International Organization for Standardization , 02/01/2005

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Full Description

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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Product Details

Published:

02/01/2005

Number of Pages:

10

File Size:

1 file

Same As:

BS ISO 16305:2005

Note:

This product is restricted and cannot be purchased in the following countries Ukraine, Russia, Belarus