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  • NBN EN ISO 2450 : 2008

    Current The latest, up-to-date edition.

    CREAM - DETERMINATION OF FAT CONTENT - GRAVIMETRIC METHOD (REFERENCE METHOD)

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    Language(s): 

    Published date:  12-01-2013

    Publisher:  Belgian Standards

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    Table of Contents - (Show below) - (Hide below)

    1 Scope
    2 Normative reference
    3 Terms and definition
    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

    Abstract - (Show below) - (Hide below)

    Defines the reference method for the determination of the fat content of processed, sour and raw cream in which no appreciable breakdown or separation of fat, due to lipolysis, has occurred. Not applicable for sour creams with starch or other thickening agents.

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

    Document Type Standard
    Publisher Belgian Standards
    Status Current
    View more information

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