Abstract

Specifies the characteristics of an apparatus with a measuring range between 0 and 40 % and illustrates suitable devices for weighing and introducing the cheese test portion. Describes the scale, its graduation and the inscriptions to be marked on the body of the butyrometer. In addition, it gives information on material, shape and dimensions of stoppers for butyrometers.


General information 

  • Status
     : Withdrawn
    Publication date
     : 1975-07
  • Edition
     : 1
    Number of pages
     : 4
  • Technical Committee
     : ISO/TC 34/SC 5 Milk and milk products
  • ICS
     :
    67.260 Plants and equipment for the food industry
    67.100.30 Cheese

Life cycle

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