ISO 2450:2008 (R2022)
Superseded , Confirmed Standard
Historical

ISO 2450:2008 (R2022)

Cream — Determination of fat content — Gravimetric method (Reference method)

Summary

ISO 2450|IDF 16:2008 specifies the reference method for the determination of the fat content of raw, processed and sour cream in which no appreciable separation or breakdown of fat, due to lipolysis, has occurred. The method is not applicable to sour creams with starch or other thickening agents.

Notes

95.99 : Annulation de la Norme internationale

Technical characteristics

Publisher International Organization for Standardization (ISO)
Publication Date 10/02/2008
Confirmation Date 09/20/2022
Edition 4
Page Count 14
EAN ---
ISBN ---
Weight (in grams) ---
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