BS 696-2:1989

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Determination of fat content of milk and milk products (Gerber method) – Methods

Published By	Publication Date	Number of Pages
BSI	1989	16

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Categories: 67.100.01 - Milk and milk products in general, BSI

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Description

Applies to milk (raw, pasteurised, homogenized, sterilized, UHT), separated milk (partly skimmed, skimmed, buttermilk, whey), cream, dried milk powder and whole, partly skimmed re-constituted dried milk powder, and cheese.

Additional information

Status	Withdrawn
Title	Determination of fat content of milk and milk products (Gerber method) – Methods
Replaces	BS 696-2:1969
Publisher	BSI
Committee	AW/5
Pages	16
Publication Date	1989-07-31
Withdrawn Date	2008-09-30
Replaced By	BS ISO 2446:2008
ISBN	0 580 17015 2
Standard Number	BS 696-2:1989
Descriptors	Butyrometric methods, Testing conditions, Cream (dairy products), Fat content determination, Dairy products, Whey, Fat extraction methods, Determination of content, Dried milk, Chemical analysis and testing, Buttermilk, Milk, Cheese, Food testing, Specimen preparation, Food products
ICS Codes	67.100.01 - Milk and milk products in general

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BS 696-2:1989

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