Specifies a method for the determination of the acidity of the fat contained in milk fat products and in butter. Describes the apparatus, the procedure, the reagents to be used, and the expression of results. This second edition cancels and replaces the first edition (1980). Annex A is for information only.
Status: WithdrawnPublication date: 1991-07
Edition: 2Number of pages: 5
Technical Committee: ISO/TC 34/SC 5 Milk and milk products
ISO 1740:1991Stage: 95.99
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