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About This Item

 

Full Description

Describes preparation of samples for testing, and details methods for determining moisture, fat, salt, curd, pH of the butter serum, titratable acidity, volatile acids in butter fat, acid value of butter fat, refractive index of the butter fat, peroxide value, extraneous matter, copper, and iron.
 

Document History

  1. AS 2300.1.6-2010


    Method of chemical and physical testing for the dairy industry, Method 1.6: General methods and principles - Determination of pH

    • Most Recent
  2. AS 2300.1.6-1989


    Methods of chemical and physical testing for the dairying industry, Method 1.6: General methods and principles - Determination of pH

    • Historical Version
  3. AS 1739-1975

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    Methods for the analysis of butter

    • Historical Version
  4. AS N75-1970


    Methods for the sampling and chemical analysis of cheese

    • Historical Version
  5. AS N45-1964


    Methods for the chemical analysis of butter

    • Historical Version
 

Amendments, rulings, supplements, and errata

  1. AS 1739-1975 AMDT 2


    Amendment 2 to AS 1739-1975

  2. AS 1739-1975 AMDT 3


    Amendment 3 to AS 1739-1975

  3. AS 1739-1975 AMDT 1


    Amendment 1 to AS 1739-1975