Describes preparation of samples for testing, and details methods for determining moisture, fat, salt, curd, pH of the butter serum, titratable acidity, volatile acids in butter fat, acid value of butter fat, refractive index of the butter fat, peroxide value, extraneous matter, copper, and iron.

Incorporates Amendments 1, 2 and 3.

Doc 1875 (1972)

AS 2300.7.3-1991

AS 2300.7.2-1991

AS 2300.7.1-1991

AS 2300.1.6-1989

AS 2300.1.1-1988

ISO 1738:2004 - Similar