ISO 2450
Cream — Determination of fat content — Gravimetric method (Reference method)
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| Organization: | ISO |
| Publication Date: | 15 October 2008 |
| Status: | active |
| Page Count: | 22 |
| ICS Code (Other milk products): | 67.100.99 |
scope:
This International Standard 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.
NOTE If the method is not applicable and when separation or breakdown of fat occurs, a method utilizing the Weibull- Berntrop principle is suitable (see ISO 8262-3|IDF 124-3[3]).
Document History
ISO 2450
October 15, 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 sour cream in which no appreciable separation or breakdown of fat, due to...
September 1, 1999
Cream - Determination of Fat Content - Gravimetric Method (Reference Method)
A description is not available for this item.
January 1, 1985
Cream - Determination of Fat Content - Gravimetric Method (Reference Method)
A description is not available for this item.