Milk fat products. Determination of water content. Karl Fischer method

Milk fat products. Determination of water content. Karl Fischer method

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1   Scope

This International Standard specifies a method for the determination of the water content of milk fat products by the Karl Fischer (KF) method.
The method is applicable to butteroil (anhydrous butteroil, anhydrous butterfat, anhydrous milk fat) with a water content not exceeding 1,0 % mass fraction.