Abstract
Abstract The official AOAC, 15.135, and International Dairy Federation (IDF) methods for determining the salt content of butter have been collaboratively studied. Results indicated that there was no significant difference (P > 0.05) between the method means. A highly significant difference (P < 0.001) was found between laboratory means which reflected individual differences in performing titration procedures and slight deviations from the prescribed procedure. The overall results indicated that the IDF method as studied was as accurate as the longer present official method, and the IDF method is recommended for adoption as official, first action.
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