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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-nitropropane, 1,3 diol or bronopol).

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...

References

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