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Indian Standard Details

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Basic Details
IS Number : IS 3508 : 1966
Reviewed In : 2022
IS Title [Eng-Hn] : Methods of sampling and test for ghee (Butterfat)
No of Revision : 0
No of Amendments : 3
Technical Department : Food and Agriculture Department
Technical Committee : FAD 19 ( Dairy Products )
Language : English

Classification Details
Group : Food, Food Products and food processing equipments
Sub Group: Dairy Products
Sub Sub Group : Methods of test and code of practices for dairy sector
Aspects: Methods of tests
Certification: None
Ministry :
Short Commom Man's Title: Method Of Sampling And Test For Ghee
Itchs: N/A
Degree of Equivalence: Indigenous
Identical/Equivalent Standards:
Organisation :

Cross Referencing Details
Indian Standards Refered In IS IS 3508 : 1966 :
SNo IS Number Title Technical Committee
1
IS 1070 : 1992 Reagent grade water - Specification (Third Revision) CHD 13
2
IS 1796 : 1986 Specification for glycerine (Second Revision)
3
IS 460 : Part 1 : 2020 Test Sieves — Specification Part 1 Wire Cloth Test Sieves ( Fourth Revision ) CED 55
4
IS 336 : 1973 Specification for ether PCD 9
5
IS 323 : 2009 Rectified spirit for industrial use - Specification (Second Revision) PCD 9
International Standards Refered In IS 3508 : 1966 Standard contains no Cross Referenced International Standard.
IS 3508 : 1966 is Refered in following Indian Standards :
SNo IS Number Title Technical Committee
1 IS 3507 : 1966 Methods of sampling and test for butter FAD 19
2 IS 7770 : 1975 Method for sensory evaluation of ghee (Clarified Butterfat) FAD 19
3 IS 12564 : 1989 Fried jack fruit chips - Specification FAD 24
4 IS 12566 : 1989 Ready-to-eat extruded snacks - Specification FAD 24
5 IS 12569 : 1989 Potato french fries - Specification FAD 24
6 IS 12574 : 1989 Fried banana chips - Specification FAD 24
7 IS 12575 : 2010 Fried potato chips - Specification (First Revision) FAD 24
8 IS 13689 : 1992 Butter oil (Butterfat) - Specification FAD 19
9 IS 1479 : Part 1 : 2016 Methods of test for dairy industry: Part 1 rapid examination of milk (First Revision) FAD 19