Method for determination of fat content of oil

Method for determination of fat content of oil, Total:200 items.

The international standard classification for "Method for determination of fat content of oil" includes: Edible oils and fats. Oilseeds .

The Chinese standard classification for "Method for determination of fat content of oil" includes: Oil crop and product .

General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China

GB/T 14489.3-1993 Method for determination of free fatty acids content of oils in oilseeds

British Standards Institution (BSI)

BS EN ISO 2450:1999 Cream. Determination of fat content (Reference method)
BS 684-1.16:1981 Methods of analysis of fats and fatty oils. Physical methods. Determination of water content: entrainment method
BS EN ISO 3727-3:2003 Butter - Determination of moisture, non-fat solids and fat contents - Calculation of fat content
BS EN ISO 3727-2:2002 Butter - Determination of moisture, non-fat solids and fat contents - Determination of non-fat solids content (Reference method)
BS 684-2.3:1976 Methods of analysis of fats and fatty oils. Other methods. Determination of insoluble impurities content
BS 684-2-2.3:1993 Methods of analysis of fats and fatty oils. Other methods-Determination of insoluble impurities content
BS 684-2.3:1983 Methods of analysis of fats and fatty oils. Other methods. Determination of insoluble impurities content
BS 684-2-2.42:1986 Methods of analysis of fats and fatty oils. Other methods-Determination of 1-monoglyceride and free glycerol contents
BS EN ISO 3727-1:2002 Butter - Determination of moisture, non-fat solids and fat contents - Determination of moisture content (Reference method)
BS 684-2.42:1989 Methods of analysis of fats and fatty oils. Other methods. Determination of 1-monoglycerides and free glycerol contents
BS EN ISO 3727:1995 Butter. Determination of water, solids-not-fat and fat contents on the same test portion (reference method)
BS ISO 19660:2018 Cream. Determination of fat content. Acido-butyrometric method
BS EN ISO 2450:2009 Cream. Determination of fat content. Gravimetric method (Reference method)
BS 684 Sec.2.17:1976 Methods of analysis of fats and fatty oils. Other methods. Determination of iron - colorimetric method
BS 5086-2:1984 Analysis of butter-Method for determination of water, solids-not-fat and fat contents (reference method)
BS EN ISO 2450:2008 Cream - Determination of fat content - Gravimetric method (Reference method)
BS 684 Sec.2.16:1976 Methods of analysis of fats and fatty oils. Other methods. Determination of copper - colorimetric method
BS EN ISO 15304:2002 Animal and vegetable fats and oils - Determination of the content of trans fatty acid isomers of vegetable fats and oil - Gas chromatographic method
BS 684 Sec.1.16:1981 Methods of analysis of fats and fatty oils. Physical methods. Determination of water content: entrainment method
BS 684-1-1.12:1976 Methods of analysis of fats and fatty oils. Physical methods-Determination of the dilatation of fats
BS EN ISO 17189:2003 Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method)

Belgian Standards Institute

NBN I-969-1969 Edible fats and oils. Measurement of fat content. Carry out using legal measuring methods
NBN V 21-030-1983 Determination of the fat content of cream- Acido-butyrometric method with the Gerber-Koehlerbutyrometer.
NBN V 21-031-1983 Cheese - Determination of the fat content ~ Routine method (Van Gulik)
NBN 200-1949 association sans but lucratif (anciennement Association Beige de Standardisation)

Ente Nazionale Italiano di Unificazione

UNI EN ISO 17189:2004 Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method)
UNI EN ISO 2450:1999 Cream - Determination of fat content - Gravimetric method (Reference method)
UNI EN ISO 2450:2009 Cream - Determination of fat content - Gravimetric method (Reference method)
UNI EN ISO 3727-3:2003 Butter - Determination of moisture, non- fat solids and fat contents - Calculation of fat content

American Society for Testing and Materials (ASTM)

ASTM D5347-95(2012) Standard Test Method for Determination of the Ash Content of Fats and Oils
ASTM D5347-19 Standard Test Method for Determination of the Ash Content of Fats and Oils
ASTM D5347-19a Standard Test Method for Determination of the Ash Content of Fats and Oils
ASTM F464-76(1990) Fat content determination method
ASTM D5560-95(2011) Standard Test Method for Determination of Neutral Fatty Matter Contained in Fats and Oils
ASTM D5560-95(2001) Standard Test Method for Determination of Neutral Fatty Matter Contained in Fats and Oils

International Organization for Standardization (ISO)

ISO 2450:2008 Cream - Determination of fat content - Gravimetric method (Reference method)
ISO 8851-3:2004|IDF 191-3:2004 Determination of moisture, non-fat solids and fat content of butter (conventional method) Part 3: Determination of fat content
ISO 8851-3:2004 Butter - Determination of moisture, non-fat solids and fat contents (Routine methods) - Part 3: Calculation of fat content
ISO 2450:2008|IDF 16:2008 Cream — Determination of fat content — Gravimetric method (Reference method)
ISO 2450:1972 Cream — Determination of fat content (Reference method)
ISO 3727-3:2003|IDF 80-3:2003 Butter — Determination of moisture, non-fat solids and fat contents — Part 3: Calculation of fat content
ISO 3727-3:2003 Butter - Determination of moisture, not-fat solids and fat contents - Part 3: Calculation of fat content
ISO 8851-2:2004 Butter - Determination of moisture, non-fat solids and fat contents (Routine methods) - Part 2: Determination of non-fat solids content
ISO 8851-3:2004 | IDF 191-3:2004 Butter — Determination of moisture, non-fat solids and fat contents (Routine methods) — Part 3: Calculation of fat content
ISO 2450:1985 Cream; Determination of fat content; Gravimetric method (Reference method)
ISO 8851-2:2004|IDF 191-2:2004 Butter — Determination of moisture, non-fat solids and fat contents (Routine methods) — Part 2: Determination of non-fat solids content
ISO 17189:2003|IDF 194:2003 Determination of fat content in butter, edible oil emulsions and spreadable fats (reference method)
ISO 19660:2018 Cream - Determination of fat content - Acido-butyrometric method
ISO 3432:2008 Cheese - Determination of fat content - Butyrometer for Van Gulik method
ISO 17189:2003 Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method)
ISO 3432:2008|IDF 221:2008 Determination of fat content in cheese using a grease meter using the Van Gulik method
ISO 2450:2008 | IDF 16:2008 Cream — Determination of fat content — Gravimetric method (Reference method)
ISO 8851-1:2004 Butter - Determination of moisture, non-fat solids and fat contents (Routine methods) - Part 1: Determination of moisture content
ISO 19660:2018 | IDF 237:2018 Cream — Determination of fat content — Acido-butyrometric method
ISO 8851-1:2004|IDF 191-1:2004 Butter — Determination of moisture, non-fat solids and fat contents (Routine methods) — Part 1: Determination of moisture content
ISO 2450:1999 Cream - Determination of fat content - Gravimetric method (Reference method)
ISO 8851-2:2004 | IDF 191-2:2004 Butter — Determination of moisture, non-fat solids and fat contents (Routine methods) — Part 2: Determination of non-fat solids content
ISO 3727-3:2003 | IDF 80-3:2003 Butter — Determination of moisture, non-fat solids and fat contents — Part 3: Calculation of fat content
ISO 8851-1:2004 | IDF 191-1:2004 Butter — Determination of moisture, non-fat solids and fat contents (Routine methods) — Part 1: Determination of moisture content
ISO 15304:2002 Fats of animal and vegetable origin - Determination of the content of trans isomers of fatty acids of fatty substances of plant origin - Gas chromatography method (First edition; Corrected version: 05/15/2003)
ISO 17189:2003 | IDF 194:2003 Butter, edible oil emulsions and spreadable fats — Determination of fat content (Reference method)

German Institute for Standardization

DIN EN ISO 2450:2009-03 Cream - Determination of fat content - Gravimetric method (Reference method) (ISO 2450:2008); German version EN ISO 2450:2008
DIN EN ISO 17189:2004-01 Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method) (ISO 17189:2003); German version EN ISO 17189:2003
DIN EN ISO 3727-2:2002 Butter - Determination of moisture, non-fat solids and fat contents - Part 2: Determination of non-fat solids content (Reference method) (ISO 3727-2:2001); German version EN ISO 3727-2:2001
DIN EN ISO 2450:2009 Cream - Determination of fat content - Gravimetric method (Reference method) (ISO 2450:2008); English version of DIN EN ISO 2450:2009-03
DIN 10329:1976-06 Determination of fat content of cream; weighing method according to Roeder / Note: To be replaced by DIN 10479-2 (2022-09).
DIN EN ISO 3727-3:2003 Butter - Determination of moisture, non-fat solids and fat contents - Part 3: Calculation of fat content (ISO 3727-3:2003); German version EN ISO 3727-3:2003
DIN ISO 8851-1 E:2020-08 Butter - Determination of moisture, non-fat solids and fat contents (Routine methods) - Part 1: Determination of moisture content
DIN EN ISO 3727-1:2002 Butter - Determination of moisture, non-fat solids and fat contents - Part 1: Determination of moisture content (Reference method) (ISO 3727-1:2001); German version EN ISO 3727-1:2001
DIN 10329:1976 Determination of fat content of cream; weighing method according to Roeder
DIN EN ISO 17189:2004 Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method) (ISO 17189:2003); German version EN ISO 17189:2003
DIN 53345-5:1991-08 Testing of fat liquors and greases for leather; methods of analysis; determination of the content of fatliquoring substances and minerals
DIN ISO 8851-1:2020 Butter - Determination of moisture, non-fat solids and fat contents (Routine methods) - Part 1: Determination of moisture content (ISO 8851-1:2004)
DIN 10332:1977-07 Determination of fat content of cream; method according to Schulz and Kley / Note: To be replaced by DIN 10479-2 (2022-09).
DIN EN ISO 15301:2002 Animal and vegetable fats and oils - Determination of sediment in crude fats and oils - Centrifuge method (ISO 15301:2001); German version EN ISO 15301:2001
DIN EN 14110:2019-06 Fat and oil derivatives - Fatty Acid Methyl Esters - Determination of methanol content; German version EN 14110:2019
DIN EN ISO 3727-2:2002-04 Butter - Determination of moisture, non-fat solids and fat contents - Part 2: Determination of non-fat solids content (Reference method) (ISO 3727-2:2001); German version EN ISO 3727-2:2001
DIN EN 14106:2003-10 Fat and oil derivatives - Fatty acid methylesters (FAME) - Determination of free glycerol content; German version EN 14106:2003

Association Francaise de Normalisation

NF V04-261*NF EN ISO 2450:2008 Cream - Determination of fat content - Gravimetric method (Reference method)
NF V04-392-1*NF EN ISO 3727-1:2002 Butter - Determination of moisture, non-fat solids and fat contents - Part 1 : determination of moisture content (reference method).
NF V04-319-3*NF ISO 8851-3:2004 Butter - Determination of moisture, non-fat solids and fat contents (routine methods) - Part 3 : calculation of fat content
NF V04-392-2*NF EN ISO 3727-2:2002 Butter - Determination of moisture, non-fat solids and fat contents - Part 2 : determination of non-fat solids contents (reference method)
NF V04-263:1997 Cream. Determination of fat content. Acido-butyrometric method (routine method).
NF V04-319-2*NF ISO 8851-2:2004 Butter - Determination of moisture, non-fat solids and fat contents (routine methods) - Part 2 : determination of non-fat solids content
NF V04-392-3*NF EN ISO 3727-3:2003 Butter - Determination of moisture, non-fat-solids and fat contents - Part 3 : calculation of fat content.
NF ISO 8851-3:2004 Butter - Determination of water, non-fat dry matter and fat contents (routine methods) - Part 3: calculation of fat content
NF V04-318*NF EN ISO 17189:2004 Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method)
NF EN ISO 17189:2004 Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method)
NF ISO 19660:2018 Cream - Determination of fat content - Acido-butyrometric method
NF V04-263*NF ISO 19660:2018 Cream - Determination of fat content - Acido-butyrometric method
NF EN 1163:1997 Feathers and down - Test methods - Determination of oil and fat content
NF EN ISO 2450:2008 Cream - Determination of fat content - Gravimetric method (Reference method)
NF V04-319-1*NF ISO 8851-1:2004 Butter - Determination of moisture, non-fat solids and fat contents (routine methods) - Part 1 : determination of moisture content
NF V04-287:2017 Cheese - Determination of fat content - Acido-butyrometric method
NF ISO 8851-1:2004 Butter - Determination of water, non-fat dry matter and fat contents (routine methods) - Part 1: determination of water content
NF V04-287:2002 Cheese - Determination of fat content - Acido-butyrometric method.
NF EN ISO 3727-1:2002 Butter - Determination of water, non-fat dry matter and fat contents - Part 1: determination of water content (reference method)
NF ISO 8851-2:2004 Butter - Determination of water, non-fat dry matter and fat contents (routine methods) - Part 2: determination of non-fat dry matter content
NF EN ISO 3727-3:2003 Butter - Determination of water, non-fat dry matter and fat contents - Part 3: calculation of fat content
NF V57-001:1994 Fasts and oils. Methods to be used for analysis of margarines, medium-fat margarines, half-fat butters and mixed and/or low fat content products.
NF T60-250:1995 Animal and vegetable fats and oils. Determination of solid fat content. Pulsed nuclear magnetic resonance method.

International Dairy Federation (IDF)

IDF 191-2-2004 Butter - Determination of moisture, non-fat solids and fat contents (Routine methods) - Part 2: Determination of non-fat solids content
IDF 191-3-2004 Butter - Determination of moisture, non-fat solids and fat contents (Routine methods) - Part 3: Calculation of fat content
IDF 80-1-2001 Butter - Determination of moisture, non-fat solids and fat contents - Part 1:Determination of moisture content (Reference method)
IDF 191-1-2004 Butter - Determination of moisture, non-fat solids and fat contents (Routine methods) - Part 1: Determination of moisture content
IDF 80-2-2001 Butter - Determination of moisture, non-fat solids and fat contents - Part 2:Determination of non-fat solids content (Reference method)
IDF 80-3-2003 Butter - Determination of moisture, non-fat solids and fat contents - Part 3:Calculation of fat content
IDF 194-2003 Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method)

Danish Standards Foundation

DS/EN ISO 3727-2:2003 Butter - Determination of moisture, non-fat solids and fat contents (Reference method) - Part 2: Determination of non-fat solids content
DANSK DS/EN ISO 3727-2:2002 Butter - Determination of moisture, non-fat solids and fat contents (Reference method) - Part 2: Determination of non-fat solids content
DANSK DS/ISO 8851-2:2004 Butter - Determination of moisture, non-fat solids and fat contents (Routine methods) - Part 2: Determination of non-fat solids content
DANSK DS/ISO 8851-3:2004 Butter - Determination of moisture, non-fat solids and fat contents (Routine methods) - Part 3: Calculation of fat content
DS/ISO 8851-3:2004 Butter - Determination of moisture, non-fat solids and fat contents (Routine methods) - Part 3: Calculation of fat content
DS/ISO 8851-2:2004 Butter - Determination of moisture, non-fat solids and fat contents (Routine methods) - Part 2: Determination of non-fat solids content
DANSK DS/EN ISO 17189:2003 Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method)
DS/EN ISO 3727-1:2003 Butter - Determination of moisture, non-fat solids and fat contents (Reference method) - Part 1: Determination of moisture content
DS/ISO 8851-1:2004 Butter - Determination of moisture, non-fat solids and fat contents (Routine methods) - Part 1: Determination of moisture content
DANSK DS/ISO 8851-1:2004 Butter - Determination of moisture, non-fat solids and fat contents (Routine methods) - Part 1: Determination of moisture content
DS/EN ISO 3727-3:2003 Butter - Determination of moisture, non-fat solids and fat contents - Part 3: Calculation of fat content
DS/EN ISO 17189:2004 Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method)
DANSK DS/EN ISO 2450:2008 Cream - Determination of fat content - Gravimetric method (Reference method)
DS/EN ISO 2450:2008 Cream - Determination of fat content - Gravimetric method (Reference method)
DANSK DS/EN ISO 3727-3:2003 Butter - Determination of moisture, non-fat solids and fat contents - Part 3: Calculation of fat content
DANSK DS/EN 14106:2003 Fat and oil derivatives - Fatty Acid Methyl Esters (FAME) - Determination of free glycerol content
DANSK DS/EN ISO 3727-1:2002 Butter - Determination of moisture, non-fat solids and fat contents (Reference method) - Part 1: Determination of moisture content

South African Bureau of Standard

SANS 2450:2005 Cream - Determination of fat content - Gravimetric method (Reference method)

Magyar Szabványügyi Testület

MSZ 871/34.lap-1963 Fat content measurement method
MSZ 15487-1982 Detection of 1,4-valent fatty acid content of fats and oils

Spanish Association for Standardization (UNE)

UNE 34861:1986 DETERMINATION OF THE FAT CONTENT OF BUTTER OIL.
UNE-EN ISO 2450:2009 Cream - Determination of fat content - Gravimetric method (Reference method) (ISO 2450:2008)
UNE-EN ISO 17189:2004 Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method) (ISO 17189:2003)
UNE-EN ISO 3727-2:2002 Butter - Determination of moisture, non-fat solids and fat contents - Part 2: Determination of non-fat solids content (Refernce method). (ISO 3727-2:2001)
UNE-EN ISO 2450:2000 CREAM. DETERMINATION OF FAT CONTENT. GRAVIMETRIC METHOD (REFERENCE METHOD) (ISO 2450:1999)
UNE-EN 1163:1997 FEATHER AND DOWN. TEST METHODS. DETERMINATION OF THE OIL AND FAT CONTENT.
UNE-EN ISO 3727-1:2002 Butter - Determination of moisture, non-fat solids and fat contents - Part 1: Determination of moisture content (Reference method). (ISO 3727-1:2001)
UNE 34898:1986 MILK. DETERMINATION OF FAT CONTENT. ROUTINE METHOD.
UNE-EN 14110:2020 Fat and oil derivatives - Fatty Acid Methyl Esters - Determination of methanol content

Türk Standardları Enstitüsü

TS 3071-1978 Cream - Determination Of Fat Content (Reference Method)

Korean Agency for Technology and Standards (KATS)

KS H ISO 2450-2006(2016) Cream－Determination of fat content－Gravimetric method(Reference method)
KS H ISO 3727-3:2006 Butter － Determination of moisture, non-fat solids and fat contents － Part 3: Calculation of fat content
KS H ISO 3727-2-2021 Butter — Determination of moisture, non-fat solids and fat contents — Part 2: Determination of non-fat solids content (Reference method)
KS H ISO 3727-2:2021 Butter — Determination of moisture, non-fat solids and fat contents — Part 2: Determination of non-fat solids content (Reference method)
KS H ISO 3727-3:2021 Butter — Determination of moisture, non-fat solids and fat contents — Part 3: Calculation of fat content
KS H ISO 3727-3-2006(2016) Butter － Determination of moisture, non-fat solids and fat contents － Part 3: Calculation of fat content
KS H ISO 3727-3-2021 Butter — Determination of moisture, non-fat solids and fat contents — Part 3: Calculation of fat content
KS H ISO 2450-2021 Cream — Determination of fat content —Gravimetric method(Reference method)
KS H ISO 2450:2006 Cream－Determination of fat content－Gravimetric method(Reference method)
KS H ISO 2450:2021 Cream — Determination of fat content —Gravimetric method(Reference method)
KS H ISO 3727-1:2021 Butter — Determination of moisture, non-fat solids and fat contents — Part 1: Determination of moisture content (Reference method)
KS H ISO 3727-1-2021 Butter — Determination of moisture, non-fat solids and fat contents — Part 1: Determination of moisture content (Reference method)
KS M 2733-2025 Testing method for hydroxyl value of fatty oils and acids
KS H ISO 3727-1-2006(2016) Butter－Determination of moisture, non-fat solids and fat contents－Part 1：Determination of moisture content(Reference method)

National Standardisation Body (ASRO)

STAS 145/20-1988 VEGETABLE OILS AND FATS etermination of fat substances content

Gosstandart of Russia

GOST ISO 3727-2-2024 Butter. Determination of moisture, non-fat solids and fat content. Part 2. Determination of non-fat solids content (Reference method)..
GOST EN 1163-2024 Feather and down. Test methods. Determination of the oil and fat content
GOST ISO 3727-3-2024 Butter. Determination of moisture, non-fat solids and fat content (Reference method). Part 3. Calculation of fat content
GOST R ISO 2446-2011 Milk. Method of determination of fat content
GOST ISO 8851-3-2024 Butter - Determination of Moisture, Non-Fat Solids, and Fat Contents (Standard Methods) - Part 3: Calculation of Fat Content
GOST R EN 14110-2010 Fat and oil derivatives. Fatty acid methyl esters (FAME). Determination of methanol content
GOST ISO/TS 17383-2020 Fats and Oils. Determination of Triacylglycerides by Capillary Gas Chromatography

Lithuanian Standards Office

LST EN ISO 17189:2004 Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method) (ISO 17189:2003)
LST EN ISO 3727-2:2003 Butter - Determination of moisture, non-fat solids and fat contents - Part 2: Determination of non-fat solids content (Reference method) (ISO 3727-2:2001)
LST EN ISO 3727-1:2003 Butter - Determination of moisture, non-fat solids and fat contents - Part 1: Determination of moisture content (Reference method) (ISO 3727-1:2001)

Asociación Española de Normalización (AENOR)

AENOR UNE-EN ISO 3727-2:2002 Butter - Determination of moisture, non-fat solids and fat contents - Part 2: Determination of non-fat solids content (Refernce method). (ISO 3727-2:2001)
AENOR UNE-EN ISO 2450:2009 Cream - Determination of fat content - Gravimetric method (Reference method) (ISO 2450:2008)
AENOR UNE-EN ISO 3727-1:2002 Butter - Determination of moisture, non-fat solids and fat contents - Part 1: Determination of moisture content (Reference method). (ISO 3727-1:2001)

Standards Norway

NS-EN ISO 2450:1999 Cream — Determination of fat content — Gravimetric method (Reference method) (ISO 2450:1999)
NS-EN ISO 3727-2:2001 Butter — Determination of moisture, non-fat solids and fat contents — Part 2: Determination of non-fat solids content (Reference method) (ISO 3727-2:2001)
NS-EN ISO 17189:2003 Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method) (ISO 17189:2003)
NS-EN 1163:1996 Feather and down — Test methods — Determination of the oil and fat content
NS-EN ISO 2450:2008 Cream — Determination of fat content — Gravimetric method (Reference method) (ISO2450:2008)
NS-EN 14110:2019 Fat and oil derivatives — Fatty Acid Methyl Esters — Determination of methanol content

Swedish Institute for Standards

SS-EN ISO 3727-2:2002 Butter - Determination of moisture, non-fat solids and fat contents - Part 2: Determination of non-fat solids content (Reference method) (ISO 3727-2:2001)
SS-EN ISO 17189:2004 Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method) (ISO 17189:2003)
SS-EN ISO 2450:2008 Cream - Determination of fat content - Gravimetric method (Reference method) (ISO 2450:2008)
SS-EN ISO 659:2009 Oilseeds - Determination of oil content (Reference method) (ISO 659:2009)
SS-EN 1163:1996 Feather and down - Test methods - Determination of the oil and fat content
SS-EN ISO 3727-1:2002 Butter - Determination of moisture, non-fat solids and fat contents - Part 1: Determination of moisture content (Reference method) (ISO 3727-1:2001)

The Directorate General of Specifications and Metrology (DGSM)

OS GSO ISO 8851-3:2014 Butter -- Determination of moisture, non-fat solids and fat contents (Routine methods) -- Part 3: Calculation of fat content
OS GSO ISO 2450:2015 Cream -- Determination of fat content -- Gravimetric method (Reference method)
OS GSO ISO 3727-3:2015 Butter -- Determination of moisture, non-fat solids and fat contents -- Part 3: Calculation of fat content
OS GSO ISO 8851-1:2014 Butter -- Determination of moisture, non-fat solids and fat contents (Routine methods) -- Part 1: Determination of moisture content
OS GSO ISO 17189:2014 Butter, edible oil emulsions and spreadable fats -- Determination of fat content (Reference method)
OS GSO ISO 3727-1:2014 Butter -- Determination of moisture, non-fat solids and fat contents -- Part 1: Determination of moisture content (Reference method)

GCC Standardization Organization

GSO ISO 8851-3:2014 Butter -- Determination of moisture, non-fat solids and fat contents (Routine methods) -- Part 3: Calculation of fat content
GSO ISO 2450:2015 Cream -- Determination of fat content -- Gravimetric method (Reference method)
GSO ISO 3727-3:2015 Butter -- Determination of moisture, non-fat solids and fat contents -- Part 3: Calculation of fat content

Austrian Standards

ONORM DIN 10463-1994 Determination of non-fat solids content of butter. Routine method

European Committee for Standardization (CEN)

EN ISO 3727-3:2003 Butter - Determination of moisture, non-fat solids and fat contents - Part 3: Calculation of fat content
EN ISO 2450:2008 Cream - Determination of fat content - Gravimetric method (Reference method) (ISO2450:2008)
EN ISO 3727-1:2001 Butter - Determination of Moisture, Non-Fat Solids and Fat Contents - Part 1: Determination of Moisture Content (Reference Method)
EN ISO 17189:2003 Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method) ISO 17189:2003
EN ISO 3727-2:2001 Butter - Determination of Moisture, Non-Fat Solids and Fat Contents - Part 2: Determination of Non-Fat Solids Content (Reference Method)

Association of Official Analytical Chemists (AOAC)

AOAC Official Method 893.01 Determination of (sesame oil) content in oils and fats

Polski Komitet Normalizacyjny (PKN)

PN C04288-04-1987 Technical fats Methods of testing Determination of fatty matter content

National Standards Authority of Ireland

I.S.68-1955 DETERMINATION OF THE PERCENTAGE OF FAT IN CREAM

Kingdom of Bahrain Testing and Metrology Directorate

BH GSO ISO 17189:2016 Butter, edible oil emulsions and spreadable fats -- Determination of fat content (Reference method)
BH GSO ISO 8851-1:2016 Butter -- Determination of moisture, non-fat solids and fat contents (Routine methods) -- Part 1: Determination of moisture content

Czech Standards Institute (UNMZ)

CSN 57 0111 Cast.4-1979 Testing methods for asein. Determination f fat content

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