Logo
Login Sign Up
Current Revision

BSI BS ISO 19660:2018

Cream. Determination of fat content. Acido-butyrometric method
Best Price Guarantee
Instant

$310.76

2-5 Days

$310.76

SAVE 10%

$559.37


Sub Total (1 Item(s))

$ 0.00

Estimated Shipping

$ 0.00

Total (Pre-Tax)

$ 0.00


View in Library
or
British Standards Institution Logo

BSI BS ISO 19660:2018

Cream. Determination of fat content. Acido-butyrometric method

PUBLISH DATE 2018
PAGES 22
BSI BS ISO 19660:2018

This document 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).

SDO BSI: British Standards Institution
Document Number ISO 19660
Publication Date Feb. 16, 2018
Language en - English
Page Count
Revision Level
Supercedes
Committee AW/5
Loading...

Failed to load document history.

Publish Date Document Id Type View