NS EN ISO 2450 : 2ED 2008
Current
The latest, up-to-date edition.
CREAM - DETERMINATION OF FAT CONTENT - GRAVIMETRIC METHOD (REFERENCE METHOD)
12-01-2013
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 processed, sour and raw cream in which no appreciable breakdown or separation of fat, due to lipolysis, has occurred.
| DocumentType |
Standard
|
| PublisherName |
Norwegian Standards (Norges Standardiseringsforbund)
|
| 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 |
Access your standards online with a subscription
Features
-
Simple online access to standards, technical information and regulations.
-
Critical updates of standards and customisable alerts and notifications.
-
Multi-user online standards collection: secure, flexible and cost effective.