AS N63-1968 PDF
Methods for the chemical analysis of anhydrous milk fat (clarified butter, butter oil, or ghee)
standard by Standards Australia, 01/01/1968
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.
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