This standard describes a method for determining the diacetyl (2,3-butanedione) content of butter and milk fat according to the Prill and Hammer method. Notes 1. For general instructions, refer to NPR 3749. 2. Depending on the preparation method and storage temperature, the diacetyl content of butter can increase significantly after preparation. In this context, additional requirements for the transport and storage of samples are included in Chapter 6. 3. If an ultraviolet spectrometer is available, the determination can be carried out more easily according to the Pien method (see NEN 3716).
NEN 3715-1991 history
1991NEN 3715-1991 Butter and milk fat - Determination of diacetyl content (method of Prill and Hammer)