ISO 16305 | IDF 187: 2005 – Butter – Determination of firmness



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Description

This standard 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 this standard these products are not included.

Additional information

Language

FR, EN

Referencehttps://store.fil-idf.org/wp-admin/edit.php?post_type=product&paged=2

ISO 16305, IDF 187:2005

Type

Hard Copy, PDF

Date

2005

Pages

10