IS 7769 : 1975 Method for sensory evaluation of table butter

1 Scope

1.1 This standard prescribes conditions, technique, method andevaluation card for sensory evaluation of table butter.

2 References

IS 3507 :1966Methods of sampling and test for butter

IS 5126 : Part I : 1969 Glossary of generalterms for sensoryevaluation of foods:Part I Methodology

IS 5126 : Part II : 1969 Glossary of general termsfor sensoryevaluation of foods:Part II Quality characteristics

IS 6273 : Part I :1971 Guide for sensory evaluation offoods:Part I Optimum requirements

IS 6273 : Part II :1971 Guide for sensory evaluation of foods:Part II Methods and evaluation cards