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  • ISO 19660:2018

    Current The latest, up-to-date edition.

    Cream — Determination of fat content — Acido-butyrometric method

    Available format(s):  Hardcopy, PDF, PDF 3 Users, PDF 5 Users, PDF 9 Users

    Language(s):  English, French

    Published date:  08-02-2018

    Publisher:  International Organization for Standardization

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    Abstract - (Show below) - (Hide below)

    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).

    General Product Information - (Show below) - (Hide below)

    Development Note Supersedes ISO/DIS 19660. Also numbered as IDF 237. (02/2018)
    Document Type Standard
    Publisher International Organization for Standardization
    Status Current

    Standards Referencing This Book - (Show below) - (Hide below)

    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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