logo

Standards Manage Your Business

We Manage Your Standards

ISO

ISO 19660:2018

Cream — Determination of fat content — Acido-butyrometric method

Standard Details

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).

General Information

Status : Published
Standard Type: Main
Document No: ISO 19660:2018
Document Year: 2018
Pages: 14
Edition: 1

Life Cycle

Currently Viewing

Published
ISO 19660:2018
Knowledge Corner

Expand Your Knowledge and Unlock Your Learning Potential - Your One-Stop Source for Information!

© Copyright 2024 BSB Edge Private Limited.

Enquire now +