Table of Contents

Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagents
6 Apparatus
7 Sampling
8 Procedure
9 Expression of results
10 Milks having a fat content between 1,5 and 3,0 g/100 ml
   or g/100 g and 5,0 to 6,0 g/100 ml or g/100 g
11 Test report
Annex A (normative) - Characteristics of butyrometers
Annex B (normative) - Characteristics of the stoppers
Annex C (informative) - Collaborative trial
Bibliography

Abstract

Describes a method, the acido-butyrometric or 'Gerber', for determining the fat content of milk.

General Product Information

Published
Document Type	Standard
Status	Current
Publisher	International Organization for Standardization
Pages
ISBN
Committee	TC 34