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Foreword 0 1 Scope 0 2 Normative references 0 3 Terms and definitions 0 4 Principle 0 5 Reagents 0 6 Apparatus 0 7 Sampling 0 8 Procedure 0 8.1 Preparation of the test sample 0 8.2 Preparation of the butyrometer and test portion 0 8.3 Dissolution of the proteins 0 8.4 Centrifuging 0 8.5 Reading 0 9 Expression of results 0 9.1 Method of calculation 0 9.2 Precision 0 9.2.1 General 0 9.2.2 Repeatability 0 9.2.3 Reproducibility 0 10 Milks having a fat content between 1,5 and 3,0 g/100 ml or g/100 g and 5,0 to 6,0 g/100 ml or g/100 g 0 11 Test report 0 Annex A (normative) Characteristics of butyrometers 0 Annex B (normative) Characteristics of the stoppers 0 Annex C (informative) Collaborative trial 0 Bibliography 0

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ISO

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reference