ISO 17189 | IDF 194: 2003 - Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference Method) Working Area - Food Standards partly skimmed

partly skimmed

If the limits mentioned above are exceeded in more cases than expected

It provides criteria for the acceptability of differences between the results from parallel plates and subsequent dilution steps

ISO 5549:1978/ IDF 92:1979 and ISO/TS 17837| IDF/RM 25:2008 which have been technically revised

The methods are applicable to: alpha-HCH

ISO 17189 | IDF 194: 2003 - Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference Method) Working Area - Food Standards partly skimmedThis standard specifies a method for the determination of the fat content of butter, edible oil emulsions and spreadable fats (margarine, vegetable oil spreads, dairy spreads and blended spreads).