This International Standard specifies a reference method for the determination of the peroxide value of dehydrated milk fat and derived products. The method is applicable to dehydrated milk fat, anhydrous butter oil (anhydrous butterfat), butter oil (butyric fat) or ghee, having a peroxide value not exceeding 1, 0. NOTE— These products are defined in standard IDF 68: 1971. It is not applicable to products containing gallates as antioxidants.
NBN V 21-015-1978 history
1978NBN V 21-015-1978 "Butterfett - Bestimmung des Peroxid-Wertes - Referenzmethode Anhydrous milk fat - Determination of peroxide value -Reference method