Description

This Standard describes methods for the chemical analysis of anhydrous milk fat (also known as butter oil, clarified butter of ghee). It includes methods for the determination of moisture, fat, free fatty acid, volatile acids (Reichert, Polenske and Kirschner values), saponification value, refractive index, copper and peroxide values.

Product Details

Edition:

1st

Published:

01/01/1968

Number of Pages:

20

File Size:

1 file , 880 KB

Product Code(s):

10102913