ISO 17189 | IDF 194: 2003 - Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference Method) Working Area - Food Standards whether non-instant or instant

whether non-instant or instant

partly skimmed

It provides criteria for the acceptability of differences between the results from parallel plates and subsequent dilution steps

ISO 5549:1978/ IDF 92:1979 and ISO/TS 17837| IDF/RM 25:2008 which have been technically revised

packaging materials brought in new from outside (paper

ISO 17189 | IDF 194: 2003 - Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference Method) Working Area - Food Standards whether non-instant or instantThis standard specifies a method for the determination of the fat content of butter, edible oil emulsions and spreadable fats (margarine, vegetable oil spreads, dairy spreads and blended spreads).