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AS N63-1968 [ Superseded ]

Methods for the chemical analysis of anhydrous milk fat (clarified butter, butter oil, or ghee)

standard by Standards Australia , 01/01/1968

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Full Description

This Standard describes methods for the chemical analysis of anhydrous milk fat (also known as butter oil, clarified butter of ghee). It includes methods for the determination of moisture, fat, free fatty acid, volatile acids (Reichert, Polenske and Kirschner values), saponification value, refractive index, copper and peroxide values.
 

Product Details

Edition:
1st
Published:
01/01/1968
Number of Pages:
20
File Size:
1 file , 880 KB
Product Code(s):
10102913
Note:
This product is unavailable in Russia, Belarus
 

Document History

  1. AS 2300.8.2-2004


    Methods of chemical and physical testing for the dairying industry, Method 8.2: Anhydrous milk fat - Determination of moisture - Karl Fischer method

    • Most Recent

  2. AS 2300.8.2-1983


    Methods of chemical and physical testing for the dairying industry, Method 8.2: Anhydrous milk fat - Moisture

    • Historical Version

  3. AS N63-1968

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    Methods for the chemical analysis of anhydrous milk fat (clarified butter, butter oil, or ghee)

    • Historical Version