AS 2300.7.2-1991

Table of Contents

1 -  AS 2300.7.2-1991 METHODS OF CHEMICAL AND PHYSICAL TESTING FOR THE DAIRYING INDUSTRY - BUTTER - DETERMINATION OF FAT AND CURD
1 -  PREFACE
1 -  METHOD
1 -  1 SCOPE
1 -  2 REFERENCED DOCUMENTS
1 -  3 DEFINITION
1 -  4 PRINCIPLE
1 -  5 REAGENTS
1 -  5.1 Light petroleum
1 -  5.2 Freshly distilled water
1 -  6 APPARATUS
1 -  6.1 Sintered glass crucibles
1 -  6.2 Buchner flask and suitable vacuum filtration apparatus
1 -  6.3 Drying oven
1 -  7 PROCEDURE
2 -  8 BLANK DETERMINATION
2 -  9 CALCULATION
2 -  10 CALCULATION OF CURD CONTENT
2 -  11 TEST REPORT

Abstract

Sets out methods for the determination of fat and
curd in butter. The methods are also applicable to
products comprising a blend of butter and edible oils
that have a similar fat content to that of butter.

Scope

This Standard sets out methods for the determination of fat and curd in butter. The methods are also applicable to products comprising a blend of butter and edible oils that have a similar fat content to that of butter.

General Product Information

Published
Document Type	Standard
Status	Current
Publisher	Standards Australia
Pages
ISBN
Committee	FT-024
Supersedes	AS 1739-1975 DR 89037