ISO 19660:2018

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

Best Price Guarantee Feb 1, 2018 English 1 Pages

Sub Total (1 Item(s)) $ 0.00
Estimated Shipping $ 0.00
Total (Pre-Tax) $ 0.00

You own the digital copy of this edition

View in Library
or
International Organization for Standardization Logo

ISO 19660:2018

Cream - Determination of fat content - Acido-butyrometric method

PUBLISH DATE 2018
ISO 19660:2018

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).
Loading...

Failed to load document history.

Publish Date Document Id Type View