BS ISO 19660:2018
Current
The latest, up-to-date edition.
Cream. Determination of fat content. Acido-butyrometric method
Hardcopy , PDF
English
16-02-2018
Important note : Users cannot be edited or removed once added to your Multi user PDF.| Committee |
AW/5
|
| DocumentType |
Standard
|
| Pages |
24
|
| PublisherName |
British Standards Institution
|
| Status |
Current
|
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 ISO2450 | 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).
| Standards | Relationship |
| ISO 19660:2018 | Identical |
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