BS ISO 19660:2018
Current
The latest, up-to-date edition.
Cream. Determination of fat content. Acido-butyrometric method
Hardcopy , PDF
English
16-02-2018
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 ISO2450 | 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).
Important note : All end users must be registered with an Account prior to user licenses being assigned.Access your standards online with a subscription
Features
-
Simple online access to standards, technical information and regulations.
-
Critical updates of standards and customisable alerts and notifications.
-
Multi-user online standards collection: secure, flexible and cost effective.