ISO 3727:1977Withdrawn

Butter — Determination of water, solids-not-fat and fat contents on the same test portion (Reference method)

Beurre — Détermination des teneurs en eau, en matière sèche non grasse et en matière grasse sur la même prise d'essai (Méthode de référence)

This edition has been replaced by ISO 3727-2:2001, ISO 3727-1:2001, ISO 3727-3:2003.

Abstract / scope

Depending on the content to be estimated the method described uses three different steps for determination, i.e. drying of a known mass of butter at 102 +/- 2 degrees centigrade and weighing to determination the loss of mass, extraction of the fat from the dried butter with light petroleum or n-hexane and weighing of the residue, and calculation of the fat content by difference.

Life cycle

Replaced by

ISO/DIS 3727-1Deleted (project abandoned)Butter — Determination of moisture, non-fat solids and fat contents (Reference method) — Part 1: Determination of moisture contentInternational Standard · ISO/TC 34/SC 5 ISO 3727-2:2001PublishedButter — Determination of moisture, non-fat solids and fat contents — Part 2: Determination of non-fat solids content (Reference method)International Standard · Published 20 Dec 2001 · ISO/TC 34/SC 5 ISO 3727-1:2001PublishedButter — Determination of moisture, non-fat solids and fat contents — Part 1: Determination of moisture content (Reference method)International Standard · Published 20 Dec 2001 · ISO/TC 34/SC 5 ISO 3727-3:2003PublishedButter — Determination of moisture, non-fat solids and fat contents — Part 3: Calculation of fat contentInternational Standard · Published 27 Jan 2003 · ISO/TC 34/SC 5