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NEN EN ISO 2450 : 2008

Current

Current

The latest, up-to-date edition.

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

Published date

12-01-2013

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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

Defines the reference method for the determination of the fat content of raw, processed and sour cream in which no appreciable separation or breakdown of fat, due to lipolysis, has occurred.

DocumentType
Standard
PublisherName
Netherlands Standards
Status
Current

Standards Relationship
ISO 2450:2008 Identical
UNI EN ISO 2450 : 2009 Identical
I.S. EN ISO 2450:2008 Identical
UNE-EN ISO 2450:2009 Identical
DIN EN ISO 2450:2009-03 Identical
EN ISO 2450:2008 Identical
BS EN ISO 2450:2008 Identical
SN EN ISO 2450:2009 Identical

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