ISO 19660:2018 (IDF 237:2018) Preview

Cream -- Determination of fat content -- Acido-butyrometric method

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 information

  • Status :  Published
    Publication date : 2018-02
  • Edition : 1
    Number of pages : 14
  • :
    ISO/TC 34/SC 5
    Milk and milk products
  • 67.100.99
    Other milk products

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