BH GSO ISO 2450:2016
ISO 2450:2008
Bahraini Standard
Current Edition
·
Approved on
10 February 2016
Cream -- Determination of fat content -- Gravimetric method (Reference method)
BH GSO ISO 2450:2016 Files
English
14 Pages
Current Edition
Reference Language
BHD
47.53
BH GSO ISO 2450:2016 Scope
This International Standard specifies 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.
The method is not applicable to sour creams with starch or other thickening agents.
NOTE If the method is not applicable and when separation or breakdown of fat occurs, a method utilizing the Weibull-Berntrop principle is suitable (see ISO 8262-3|IDF 124-3[3]).
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