BS EN ISO 2450:2008
Cream - Determination of fat content - Gravimetric method (Reference method)
- Standard No.
- BS EN ISO 2450:2008
- Release Date
- 2009
- Published By
- British Standards Institution (BSI)
- Status
- 2009-01
- Replace By
- BS EN ISO 2450:2009
- Latest
- BS EN ISO 2450:2009
- Replace
- BS EN ISO 2450:1999
- 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 to sour creams with starch or other thickening agents. NOTE If the method is not applicable and when separation or breakdown of fat occurs, a method utilizing the Weibull-Berntrop principle is suitable (see ISO 8262-3|IDF 124-3).
BS EN ISO 2450:2008 Referenced Document
- ISO 1042 Laboratory glassware - One-mark volumetric flasks
- ISO 3889 Specification for Mojonnier type fat extraction bottles for milk and dairy products*， 2024-04-19 Update
- ISO 4788 Laboratory glassware - Graduated measuring cylinders
- ISO 835 Laboratory glassware - Graduated pipettes
BS EN ISO 2450:2008 history
- 2009 BS EN ISO 2450:2009 Cream. Determination of fat content. Gravimetric method (Reference method)
- 2009 BS EN ISO 2450:2008 Cream - Determination of fat content - Gravimetric method (Reference method)
- 0000 BS EN ISO 2450:1999
