SS-EN-ISO-5536 › Milk fat products - Determination of water content - Karl Fischer method (ISO 5536:2009)

SS-EN-ISO-5536 - 2013 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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Designation Name

SS-EN ISO 5536:2013

Revision Level

2013 EDITION

Status

Current

Publication Date

June 2, 2013

Language(s)

English

Page Count

20

International Equivalent

EN ISO 5536:2013(IDT); ISO 5536:2009(IDT)