ISO 16305:2005
Butter - Determination of firmness
- Standard No.
- ISO 16305:2005
- Release Date
- 2005
- Published By
- International Organization for Standardization (ISO)
- Latest
- ISO 16305:2005
- Scope
- This International Standard specifies a method for the determination of the firmness of butter. The method is also applicable to butter prepared by recombination of milk components, aeration of 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 this International Standard, these products are not included.
ISO 16305:2005 history
- 2005 ISO 16305:2005 Butter - Determination of firmness
