Overview

This International Standard specifies a method for the determination of the water content of milk fat products by the Karl Fischer (KF) method. The method is applicable to butteroil (anhydrous butteroil, anhydrous butterfat, anhydrous milk fat) with a water content not exceeding 1,0 % (mass fraction). The test sample is directly titrated with a commercially available two-component Karl Fischer reagent at a temperature of approximately 40 °C. The water content is calculated from the amount of reagent used. The text of ISO 5536:2009 has been prepared by Technical Committee ISO/TC 34 "Food products" (secretariat: AFNOR, France), Subcommittee SC 5 "Milk and milk products" (secretariat: NEN, Netherlands) of the International Organization for Standardization (ISO) and has been adopted as EN ISO 5536:2013 by Technical Committee CEN/TC 302 "Milk and milk products - Methods of sampling and analysis" (secretariat: NEN, Netherlands). The committee responsible for this standard is NA 057-05-13 AA "Milch und Milcherzeugnisse - Probenahme- und Untersuchungsverfahren" ("Milk and milk products - Methods of sampling and analysis") at DIN.

Document: references other documents

Responsible national committee

NA 057-05-13 AA - Milk and milk products - Methods of sampling and analysis  

Responsible european committee

CEN/TC 302 - Milk and milk products - Methods of sampling and analysis