EN ISO 2450:2008
Cream - Determination of fat content - Gravimetric method (Reference method) (ISO2450:2008)

Standard No.

EN ISO 2450:2008

Release Date

2008

Published By

European Committee for Standardization (CEN)

Latest

EN ISO 2450:2008

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, hasoccurred.

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
• ISO 4788 Laboratory glassware - Graduated measuring cylinders
• ISO 835 Laboratory glassware - Graduated pipettes

EN ISO 2450:2008 history

• 2008 EN ISO 2450:2008 Cream - Determination of fat content - Gravimetric method (Reference method) (ISO2450:2008)
• 1999 EN ISO 2450:1999 Cream - Determination of Fat Content - Gravimetric Method (Reference Method) ISO 2450:1999