ISO 19660
Cream - Determination of fat content - Acido-butyrometric method
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| Organization: | ISO |
| Publication Date: | 1 February 2018 |
| Status: | active |
| Page Count: | 22 |
| ICS Code (Other milk products): | 67.100.99 |
scope:
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-nitroprop
Document History
ISO 19660
February 1, 2018
Cream - Determination of fat content - Acido-butyrometric method
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...