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aerated butter
1 % (mass fraction) of salt
provided the product is diluted so as to obtain a mass fraction of between 4 % and 6 % fat
using capillary electrophoresis in the presence of sodium dodecyl sulfate (SDS-CE)
ISO 1737 | IDF 13: 2008 - Evaporated milk and sweetened condensed milk - Determination of fat content - Gravimetric method (Reference method) Publication Year - 2012 aerated butterWithdrawn and replaced by the joint standard ISO 23318 IDF 249: 2022
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