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NBN ISO 19660:2020
Cream — Determination of fat content — Acido-butyrometric method
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Summary
This document 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).
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).
Technical characteristics
| Publisher | Bureau de Normalisation Belge (NBN) |
| Publication Date | 09/23/2020 |
| Page Count | 8 |
| EAN | --- |
| ISBN | --- |
| Weight (in grams) | --- |
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23/09/2020
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