BS ISO BRITISH STANDARD 1738:2004 Butter Determination of salt content ICS 67.100.20 BSi NOCOPYINGWITHOUTBSIPERMISSIONEXCEPTASPERMITTEDBYCOPYRIGHTLA British Standards BS ISO 1738:2004 National foreword This British Standard reproduces verbatim IS0 1738:2004 and implements it as the UK national standard. It supersedes BS 5086-5:1998 which is withdrawn. The UK participation in its preparation was entrusted to Technical Committee AW/5, Milk and milk products, which has the responsibility to: aid enquirers to understand the text; present to the responsible international/European committee any enquiries on the interpretation, or proposals for change, and keep the UK interests informed; monitor related international and European developments and promulgate them in the UK. A list of organizations represented on this committee can be obtained on request to its secretary. Cross-references The British Standards which implement international publications referred to in this document may be found in the BSI Catalogue under the section entitled “International Standards Correspondence Index", or by using the “Search" facility of the BSI Electronic Catalogue or of British Standards Online. This publication does not purport to include all the necessary provisions of a contract. Users are responsible for its correct application. Compliance with a British Standard does not ofitself confer immunity from legal obligations. Summary of pages This document comprises a front cover, an inside front cover, the ISO title page, pages ii to iv, pages 1 to 5 and a back cover. The BSI copyright notice displayed in this document indicates when the document was last issued. Amendments issued since publication This British Standard was published undertheauthority Amd. No. Date Comments of theStandardsPolicyand Strategy Committee on 28October2004 BSI280ctober2004 ISBN 0 580 44693 X BS ISO 1738:2004 INTERNATIONAL ISO STANDARD 1738 IDF 12 Third edition 2004-10-15 Butter Determination of salt content BeurreDetermination de la teneuren sel Reference numbers ISO 1738:2004(E) 'So IDF 12:2004(E) BS ISO 1738:2004 ii BS ISO 1738:2004 Foreword Iso (the International Organization for Standardization) is a worldwide federation of national standards bodies (isO member bodies). The work of preparing International Standards is normally carried out through and non-governmental, in liaison with isO, also take part in the work. isO collaborates closely with the International Electrotechnical Commission (lEC) on all matters of electrotechnical standardization. International Standards are drafted in accordance with the rules given in the ISO/lEC Directives, Part 2. The main task of technical committees is to prepare International Standards. Draft International Standards International Standard requires approval by at least 75 % of the member bodies casting a vote. Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights.ISOshall not be held responsiblefor identifyingany orall such patent rights. ISO 1738liDF 12 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 5 Milk and milk products, and the International Dairy Federation (IDF), in collaboration with AOAC International ii BS ISO 1738:2004 Foreword IDF (the International Dairy Federation) is a worldwide federation of the dairy sector with a Nationa Committeeineverymembercountry.EveryNationalCommitteehastherighttoberepresentedontheIDF Standing Committees carrying out the technical work. IDF collaborates with ISO and AOAC International in the development of standard methods of analysis and sampling for milk and milk products. Draft International Standards adopted by the Action Teams and Standing Committees are circulated to the National Committees for voting. Publication as an International Standard requires approval by at least 5o % of the National Committees casting a vote. ISO 1738lIDF 12 was prepared by Technical Committee ISO/TC 34, Food pr