Revised Standard from Last Update.

1. SCOPE

This standard prescribes the requirements and the methods of sampling and test for different varieties of Burfi prepared from milk, Khoa or Mawa, with or without addition of milk solids and non-dairy ingredients.

2. REFERENCES

The standards listed in Annex A contain provisions which, through reference in this text, constitute provisions of this standard. At the time of publication, the editions indicated were valid. All standards are subject to revision and parties to agreements based on this standard are encouraged to investigate the possibility of applying the most recent editions of these standards.