Specifies the characteristics of an apparatus with a measuring range between 0 and 40 % and illustrates suitable devices for weighing and introducing the cheese test portion. Describes the scale, its graduation and the inscriptions to be marked on the body of the butyrometer. In addition, it gives information on material, shape and dimensions of stoppers for butyrometers.
Status : WithdrawnPublication date : 1975-07
Edition : 1Number of pages : 4
Technical Committee:Milk and milk products