Cream. Determination of fat content. Acido-butyrometric method

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

16-02-2018

Publisher

British Standards Institution

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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BS ISO 19660:2018

Cream. Determination of fat content. Acido-butyrometric method

General Product Information

Scope

International Equivalents

Category

Subcategory