ISO-5536 › Milk fat products - Determination of water content - Karl Fischer method

ISO-5536 - 2ND EDITION - CURRENT
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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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67.100.10 (Milk and processed milk products Including dried milk, condensed milk and evaporated milk)

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Document Number

ISO 5536:2009

Revision Level

2ND EDITION

Status

Current

Publication Date

Nov. 15, 2009

Committee Number

ISO/TC 34/SC 5