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ISO 16305:2005

Current Revision

Butter - Determination of firmness

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ISO 16305|IDF 187:2005 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 ISO 16305|IDF 187:2005 these products are not included.


SDO ISO: International Organization for Standardization
Document Number ISO 16305
Publication Date Not Available
Language en - English
Page Count
Revision Level
Supercedes
Committee ISO/TC 34/SC 5
Publish Date Document Id Type View
Not Available ISO 16305:2005 Revision