BS EN ISO 2450:2008
Current
The latest, up-to-date edition.
Cream. Determination of fat content. Gravimetric method (Reference method)
Hardcopy , PDF
English
31-01-2009
Foreword
Foreword
1 Scope
2 Normative reference
3 Terms and definitions
4 Principle
5 Reagents
6 Apparatus
7 Sampling
8 Preparation of test sample
9 Procedure
9.1 Test portion
9.2 Blank tests
9.3 Preparation of fat-collecting vessel
9.4 Determination
10 Calculation and expression of results
10.1 Calculation
10.2 Expression of results
11 Precision
11.1 Interlaboratory test
11.2 Repeatability
11.3 Reproducibility
12 Test report
Annex A (informative) Notes on procedures
Annex B (informative) Alternative procedure using fat-extraction
tubes with siphon or wash-bottle fittings
Bibliography
Describes 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.
| Committee |
AW/5
|
| DevelopmentNote |
Supersedes 97/715743 DC and BS 1741-4(1987) (06/2005)
|
| DocumentType |
Standard
|
| Pages |
24
|
| PublisherName |
British Standards Institution
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| NBN EN ISO 2450 : 2008 | Identical |
| NF EN ISO 2450 : 2008 | Identical |
| ISO 2450:2008 | Identical |
| NEN EN ISO 2450 : 2008 | Identical |
| I.S. EN ISO 2450:2008 | Identical |
| EN ISO 2450:2008 | Identical |
| DIN EN ISO 2450:2009-03 | Identical |
| NS EN ISO 2450 : 2ED 2008 | Identical |
| UNE-EN ISO 2450:2009 | Identical |
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