Cream — Determination of fat content — Acido-butyrometric method

Available format(s)

Hardcopy , PDF , PDF 3 Users , PDF 5 Users , PDF 9 Users

Language(s)

English, French

Published date

08-02-2018

Publisher

International Organization for Standardization

ISO 196660 | IDF 237:2018 specifies an acidobutyrometric method for determining the fat content of cream. The reference method remains the gravimetric method (by ammoniacal ether extraction) described in ISO 2450 | 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).

DevelopmentNote	Supersedes ISO/DIS 19660. Also numbered as IDF 237. (02/2018)
DocumentType	Standard
Pages	14
PublisherName	International Organization for Standardization
Status	Current

Standards	Relationship
PN-ISO 19660:2020-05	Identical
NEN ISO 19660 : 2018	Identical
NF ISO 19660:2018	Identical
BS ISO 19660:2018	Identical

ISO 5725-1:1994	Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions
ISO 2450:2008	Cream — Determination of fat content — Gravimetric method (Reference method)
ISO 707:2008	Milk and milk products — Guidance on sampling
ISO 5725-2:1994	Accuracy (trueness and precision) of measurement methods and results Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method
ISO 48:2010	Rubber, vulcanized or thermoplastic Determination of hardness (hardness between 10 IRHD and 100 IRHD)