BSI BS 5086-2:1984

Withdrawn Revision
Analysis of butter -- Method for determination of water, solids-not-fat and fat contents (reference method)

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A newer publication replaces it: BSI BS EN ISO 3727


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BSI BS 5086-2:1984

Analysis of butter -- Method for determination of water, solids-not-fat and fat contents (reference method)

PUBLISH DATE 1984
BSI BS 5086-2:1984

METHOD FOR DETERMINATION OF WA

Determinations undertaken on same test portion.

Curd content can be calculated by subtracting salt content, obtained using method of Part 4 from the solids-not-fat content.

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