Milk fat products - Determination of water content - Karl Fischer method

ISO 5536|IDF 23:2009 specifies a method for the determination of the water content of milk fat products by the Karl Fischer method. The method is applicable to butteroil (anhydrous butteroil, anhydrous butterfat, anhydrous milk fat) with a water content not exceeding 1,0 % mass fraction.

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Main informations

Collections

National standards and national normative documents

Publication date

January 2010

Number of pages

12 p.

Reference

NF ISO 5536

ICS Codes

67.100.10 Milk and processed milk products

Classification index

V04-057

Print number

1 - 11/01/2010

International kinship

ISO 5536:2009

Sumary

Milk fat products - Determination of water content - Karl Fischer method

ISO 5536|IDF 23:2009 specifies a method for the determination of the water content of milk fat products by the Karl Fischer method.

The method is applicable to butteroil (anhydrous butteroil, anhydrous butterfat, anhydrous milk fat) with a water content not exceeding 1,0 % mass fraction.

Replaced standards (1)

NF ISO 5536

April 2003

Standard Cancelled

Milk fat products - determination of water content - Karl Fischer method

Le présent document décrit une méthode de détermination de la teneur en eau des produits à base de matière grasse laitière par la méthode de Karl Fischer. La méthode s'applique à la graisse de beurre (à la graisse de beurre anhydre, à la matière grasse butyrique anhydre et à la matière grasse laitière anhydre) dont la teneur en eau ne dépasse pas 1,0 % (fraction massique).

Standard replaced by (1)

NF EN ISO 5536

August 2013

Standard Current

Milk fat products - Determination of water content - Karl Fischer method

<p>ISO 5536|IDF 23:2009 specifies a method for the determination of the water content of milk fat products by the Karl Fischer method.</p> <p>The method is applicable to butteroil (anhydrous butteroil, anhydrous butterfat, anhydrous milk fat) with a water content not exceeding 1,0 % mass fraction.</p>

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