ISO 19660:2018
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Cream — Determination of fat content — Acido-butyrometric method
| Published By | Publication Date | Number of Pages |
| ISO | 2018-02 | 22 |
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).
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