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ISO 8851-3 | IDF 191-3: 2004 - Butter - Determination of moisture, non-fat solids and fat contents (Routine methods) - Part 3: Calculation of fat content. Working Area - Hygiene & Safety edible oil emulsions and spreadable

Description

edible oil emulsions and spreadable fats (margarine

such as raw milk

and calculation of the number of presumptive Escherichia coli and/or coliforms per gram or per millilitre by the most probable number (MPN) technique after incubation at 30 °C

skimmed milk and buttermilk

ISO 8851-3 | IDF 191-3: 2004 - Butter - Determination of moisture, non-fat solids and fat contents (Routine methods) - Part 3: Calculation of fat content. Working Area - Hygiene & Safety edible oil emulsions and spreadableThis standard specifies a procedure for the calculation of the fat content of butter.

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