NEN-EN-ISO 2450
Cream - Determination of fat content - Gravimetric method (Reference method)
active, Most Current
| Organization: | NEN |
| Publication Date: | 1 November 2008 |
| Status: | active |
| Page Count: | 30 |
| ICS Code (Milk and processed milk products): | 67.100.10 |
scope:
This International Standard specifies the reference method for the determination of the fat content of raw, processed and so ur cream in which no appreciable separation or breakdown of fa t, due to lipolysis, has occurred. The method is not applicabl e to sour creams with starch or other thickening agents.
Document History
NEN-EN-ISO 2450
November 1, 2008
Cream - Determination of fat content - Gravimetric method (Reference method)
This International Standard specifies the reference method for the determination of the fat content of raw, processed and so ur cream in which no appreciable separation or breakdown of fa t, due to...
October 1, 1999
Cream - Determination of fat content - Gravimetric method (Reference method)
Specifies the reference method for the determination of the fat content of raw, processed and cultured cream in which no appreciable splitting of fat has occured. The method is suitable for sour...
January 1, 1998
Cream - Determination of fat content - Gravimetric method (Reference method)
Specifies the reference method for the determination of the fat content of raw, processed and cultured cream in which no appreciable splitting of fat has occured. The method is suitable for sour...