Codex STAN 234 Working Group-Method Reviews 1-23-18

33.6.02

AOAC Official Method 938.05 Butter Preparation of Sample First Action 1938 Final Action

Soften entire test sample in test sample container, 970.29 C ( see 33.1.05), by warming in water bath kept at as low temperature as practicable, £ 39°C. Avoid overheating, which causes visible separation of curd. Shake frequently during softening process to reincorporate any separated fat, and observe fluidity of sample. Optimum consistency is attained when emulsion is still intact but fluid enough to reveal test sample level almost immediately. Remove from bath and frequently shake vigorously or place test sample container in mechanical shaking machine that simulates hand shaking, with arm 23 cm (9 in.) long, set to oscillate at 425 ± 25 times/min through arc of 4.5 cm (1.75 in.). Continue shaking until test sample cools to thick, creamy consistency and test sample level can no longer readily be seen. Promptly weigh test portion for analysis. References: JAOAC 21, 361(1938); 35, 194(1952); 42 , 36(1959).

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