ISO 2450:1999
Cream - Determination of fat content - Gravimetric method (Reference method)

Standard No.

ISO 2450:1999

Release Date

1999

Published By

International Organization for Standardization (ISO)

Status

Withdraw

Replace By

ISO 2450:2008

Latest

ISO 2450:2008

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 for sour creams with starch or other thickening agents. NOTE If the method is not applicable and when separation or breakdown of fat occurs, recourse should be made to a method utilizing the Weibull-Berntrop principle (see ISO 8262-3).

ISO 2450:1999 history

• 2008 ISO 2450:2008 Cream - Determination of fat content - Gravimetric method (Reference method)
• 1999 ISO 2450:1999 Cream - Determination of fat content - Gravimetric method (Reference method)
• 1985 ISO 2450:1985 Cream; Determination of fat content; Gravimetric method (Reference method)
• 1972 ISO 2450:1972 Cream — Determination of fat content (Reference method)