ISO 19660:2018
International Standard
Current Edition
·
Approved on
08 February 2018
Cream — Determination of fat content — Acido-butyrometric method
ISO 19660:2018 Files
English
14 Pages
Current Edition
BHD
47.53
ISO 19660:2018 Scope
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).
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