Reference number
ISO 16305:2005
International Standard
ISO 16305:2005
Butter — Determination of firmness
Edition 1
2005-02
Read sample
ISO 16305:2005
29865
Published (Edition 1, 2005)
This publication was last reviewed and confirmed in 2022. Therefore this version remains current.

ISO 16305:2005

ISO 16305:2005
29865
Language
Format
CHF 63
Convert Swiss francs (CHF) to your currency

Abstract

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.

General information

  •  : Published
     : 2005-02
    : International Standard confirmed [90.93]
  •  : 1
     : 10
  • ISO/TC 34/SC 5
    67.100.20 
  • RSS updates

Life cycle

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