ISO 19660:2018
Current
The latest, up-to-date edition.
Cream — Determination of fat content — Acido-butyrometric method
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08-02-2018
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ISO 196660 | IDF 237:2018 specifies an acidobutyrometric method for determining the fat content of cream. The reference method remains the gravimetric method (by ammoniacal ether extraction) described in ISO 2450 | 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).
| DevelopmentNote |
Supersedes ISO/DIS 19660. Also numbered as IDF 237. (02/2018)
|
| DocumentType |
Standard
|
| Pages |
14
|
| PublisherName |
International Organization for Standardization
|
| Status |
Current
|
| Standards | Relationship |
| PN-ISO 19660:2020-05 | Identical |
| NEN ISO 19660 : 2018 | Identical |
| NF ISO 19660:2018 | Identical |
| BS ISO 19660:2018 | Identical |
| ISO 5725-1:1994 | Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions |
| ISO 2450:2008 | Cream — Determination of fat content — Gravimetric method (Reference method) |
| ISO 707:2008 | Milk and milk products — Guidance on sampling |
| ISO 5725-2:1994 | Accuracy (trueness and precision) of measurement methods and results Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method |
| ISO 48:2010 | Rubber, vulcanized or thermoplastic Determination of hardness (hardness between 10 IRHD and 100 IRHD) |
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