This document specifies the routine method for the determination of the moisture content of butter. This includes to heat a known mass of butter under controlled conditions in an open beaker to evaporate the volatile constituents. The loss of mass is determined.
DIN ISO 8851-1-2020由德国标准化学会 DE-DIN 发布于 2020-12-01。
DIN ISO 8851-1-2020 在中国标准分类中归属于: G04 基础标准与通用方法,在国际标准分类中归属于: 67.100.20 奶油。
DIN ISO 8851-1-2020 Butter - Determination of moisture, non-fat solids and fat contents (Routine methods) - Part 1: Determination of moisture content (ISO 8851-1:2004) 于 1963-01 变更为 DIN 10294-1963 测定奶油含水量的奶油熔化粉碎机。
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