ISO 17189:2003
Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method)

Standard No.

ISO 17189:2003

Release Date

2003

Published By

International Organization for Standardization (ISO)

Latest

ISO 17189:2003

Scope

This International Standard specifies a method for the determination of the fat content of butter, edible oil emulsions (2.2) and spreadable fats (margarine, vegetable oil spreads, dairy spreads and blended spreads).

ISO 17189:2003 history

• 2003 ISO 17189:2003 Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method)