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Standard Type : Main
Document No : ISO 16305:2005
Document Year : 2005
Pages : 10
Edition : 1
Section Volume : Milk and milk products (ISO/TC 34/SC 5.)
The method is also applicable to butter prepared by recombination of milk components, aerated butter, and butter to which vegetable fat, spices or other foods have been added. Any changes with regard to the preparation of the butter, however, will influence its firmness characteristics. Therefore, for the purposes of ISO 16305|IDF 187:2005 these products are not included.