ISO 17189 | IDF 194: 2003 - Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference Method) Working Area - Food Standards If the limits mentioned above

If the limits mentioned above are exceeded in more cases than expected

It provides criteria for the acceptability of differences between the results from parallel plates and subsequent dilution steps

packaging materials brought in new from outside (paper

partly skimmed

whether non-instant or instant

ISO 17189 | IDF 194: 2003 - Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference Method) Working Area - Food Standards If the limits mentioned aboveThis standard specifies a method for the determination of the fat content of butter, edible oil emulsions and spreadable fats (margarine, vegetable oil spreads, dairy spreads and blended spreads).