ISO 16305:2005 奶油 稳定性的测定

标准编号：ISO 16305:2005

中文名称：奶油 稳定性的测定

英文名称：Butter — Determination of firmness

发布日期：2005-02

标准范围

ISO 16305 |IDF 187:2005规定了测定黄油硬度的方法。该方法也适用于通过重组牛奶成分、充气黄油和添加了植物脂肪、香料或其他食品的黄油制备的黄油。然而，黄油制备过程中的任何变化都会影响其硬度特性。因此，就ISO 16305 |IDF 187:2005而言，不包括这些产品。

ISO 16305|IDF 187:2005 specifies a method for the determination of the firmness of butter.The method is also applicable to butter prepared by recombination of milk components, aerated butter, and butter to which vegetable fat, spices or other foods have been added. Any changes with regard to the preparation of the butter, however, will influence its firmness characteristics. Therefore, for the purposes of ISO 16305|IDF 187:2005 these products are not included.

标准预览图