This standard was last reviewed and confirmed in 2014. Therefore this version remains current.
Abstract Preview
ISO 16305|IDF 187:2005 specifies a method for the determination of the firmness of butter.
The method is also applicable to butter prepared by recombination of milk components, aerated butter, and butter to which vegetable fat, spices or other foods have been added. Any changes with regard to the preparation of the butter, however, will influence its firmness characteristics. Therefore, for the purposes of ISO 16305|IDF 187:2005 these products are not included.
General information
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Status : PublishedPublication date : 2005-02
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Edition : 1Number of pages : 10
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- ICS :
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Butter
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Life cycle
A standard is reviewed every 5 years
Revisions / Corrigenda
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Now under review
ISO 16305:2005
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