ISO 1740:2004
Milkfat products and butter - Determination of fat acidity (Reference method)

Standard No.

ISO 1740:2004

Release Date

2004

Published By

International Organization for Standardization (ISO)

Latest

ISO 1740:2004

Scope

This International Standard specifies a method for the determination of the acidity of the fat contained in milkfat products and in butter. note: 1) As defined in FAO/WHO Standard A-2, Section A for anhydrous milkfat and anhydrous butter oil, and Section B for ghee.

ISO 1740:2004 history

• 2004 ISO 1740:2004 Milkfat products and butter - Determination of fat acidity (Reference method)
• 1991 ISO 1740:1991 Milk fat products and butter; determination of fat acidity (reference method)
• 1980 ISO 1740:1980 Butter — Determination of the acid value of the fat (Reference method)