黄油.密实度的测定

[中文适用范围]： 本国际标准规定了黄油硬度的测定方法。 该方法也适用于由乳成分重新混合、黄油充气以及添加了植物脂肪、香料或其他食品的黄油制备的黄油。 然而，黄油制备过程中的任何变化都会影响其硬度特性。 因此，就本国际标准而言，这些产品不包括在内。 [外文原描述]： ISO 16305|IDF 187:2005 specifies a method for the determination of the firmness of butter. 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.