ISO 19660:2018 (R2023)
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ISO 19660:2018 (R2023)

Cream — Determination of fat content — Acido-butyrometric method

Summary

ISO 196660 | IDF 237:2018 specifies an acidobutyrometric method for determining the fat content of cream. The reference method remains the gravimetric method (by ammoniacal ether extraction) described in ISO 2450 | IDF 16. This method is applicable to cream having a fat content between 20 % and 50 % inclusive: - intended for manufacturing butter; - sweet, unmatured and non-inoculated; - raw or having undergone a heat treatment; - non-homogenized; - with or without preservatives (2-bromo-2-nitropropane, 1,3 diol or bronopol).

Notes

90.93 : Norme internationale confirmée

Technical characteristics

Publisher International Organization for Standardization (ISO)
Publication Date 02/08/2018
Confirmation Date 06/08/2023
Edition 1
Page Count 14
EAN ---
ISBN ---
Weight (in grams) ---
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