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
This International Standard specifies a method for the determination of the firmness of butter.The method is also applicable to butter prepared by recombination of milk components, aeration of butter andbutter to which vegetable fat, spices or other foods have been added. Any changes with regard to thepreparation of the butter, however, will influence its firmness characteristics. Therefore for the purposes of thisInternational Standard, these products are not included.
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