ISO 19660:2018
Cream - Determination of fat content - Acido-butyrometric method
- Standard No.
- ISO 19660:2018
- Release Date
- 2018
- Published By
- International Organization for Standardization (ISO)
- Latest
- ISO 19660:2018
- Scope
- 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 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).
ISO 19660:2018 history
- 2018 ISO 19660:2018 Cream - Determination of fat content - Acido-butyrometric method
