{"id":338284,"date":"2024-10-19T23:40:08","date_gmt":"2024-10-19T23:40:08","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-iso-196602018\/"},"modified":"2024-10-25T22:46:12","modified_gmt":"2024-10-25T22:46:12","slug":"bs-iso-196602018","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-iso-196602018\/","title":{"rendered":"BS ISO 19660:2018"},"content":{"rendered":"<p>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 ISO&nbsp;2450 | IDF 16.<\/p>\n<p>This method is applicable to cream having a fat content between 20&nbsp;% and 50&nbsp;% inclusive:<\/p>\n<ul>\n<li>\n<p>intended for manufacturing butter;<\/p>\n<\/li>\n<li>\n<p>sweet, unmatured and non-inoculated;<\/p>\n<\/li>\n<li>\n<p>raw or having undergone a heat treatment;<\/p>\n<\/li>\n<li>\n<p>non-homogenized;<\/p>\n<\/li>\n<li>\n<p>with or without preservatives (2-bromo-2-nitropropane, 1,3 diol or bronopol).<\/p>\n<\/li>\n<\/ul>\n<h4>PDF Catalog<\/h4>\n<table border=\"1px\" class=\"des-table\">\n<tr>\n<th>PDF Pages<\/th>\n<th>PDF Title<\/th>\n<\/tr>\n<tr>\n<td><b>2<b><\/td>\n<td>National foreword  <\/td>\n<\/tr>\n<tr>\n<td><b>6<b><\/td>\n<td>Foreword  <\/td>\n<\/tr>\n<tr>\n<td><b>9<b><\/td>\n<td>1 Scope <br \/> 2 Normative references <br \/> 3 Terms and definitions <br \/> 4 Principle <br \/> 5 Reagents  <\/td>\n<\/tr>\n<tr>\n<td><b>10<b><\/td>\n<td>5.2 Amyl alcohol. <br \/> 5.2.1 Composition <br \/> 5.2.2 Physical appearance <br \/> 5.2.3 Density <br \/> 5.2.4 Furfural and other organic impurities <br \/> 5.2.5 Distillation range <br \/> 6 Apparatus  <\/td>\n<\/tr>\n<tr>\n<td><b>11<b><\/td>\n<td>7 Sampling <br \/> 8 Procedure <br \/> 8.1 Preparation of the test sample  <\/td>\n<\/tr>\n<tr>\n<td><b>12<b><\/td>\n<td>8.2 Preparation of the test portion <br \/> 8.3 Dissolution of the proteins <br \/> 8.4 Centrifuging <br \/> 8.5 Reading  <\/td>\n<\/tr>\n<tr>\n<td><b>13<b><\/td>\n<td>9 Expression of results <br \/> 9.1 Method of calculation <br \/> 9.2 Precision <br \/> 9.2.1 General <br \/> 9.2.2 Repeatability <br \/> 9.2.3 Reproducibility <br \/> 10 Test report  <\/td>\n<\/tr>\n<tr>\n<td><b>14<b><\/td>\n<td>Annex A (normative) Characteristics of butyrometers  <\/td>\n<\/tr>\n<tr>\n<td><b>18<b><\/td>\n<td>Annex B (normative) Characteristics of weighing system  <\/td>\n<\/tr>\n<tr>\n<td><b>19<b><\/td>\n<td>Annex C (normative) Characteristics of stoppers  <\/td>\n<\/tr>\n<tr>\n<td><b>21<b><\/td>\n<td>Annex D (informative) Collaborative trial  <\/td>\n<\/tr>\n<tr>\n<td><b>22<b><\/td>\n<td>Bibliography  <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":"<p><b>Cream. Determination of fat content. Acido-butyrometric method<\/b><\/p>\n<table class=\"shortdes-table\" style=\"width: 100%\" border=\"0\" cellspacing=\"0\" cellpadding=\"0\">\n<tbody>\n<tr>\n<td>Published By<\/td>\n<td>Publication Date<\/td>\n<td>Number of Pages<\/td>\n<\/tr>\n<tr>\n<td><a href=\"https:\/\/pdfstandards.shop\/product-category\/publishers\/bsi\/\"><b>BSI<\/b><\/a><\/td>\n<td>2018<\/td>\n<td>24<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"featured_media":338288,"template":"","meta":{"rank_math_lock_modified_date":false,"ep_exclude_from_search":false},"product_cat":[964,2641],"product_tag":[],"class_list":{"0":"post-338284","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-67-100-99","7":"product_cat-bsi","9":"first","10":"instock","11":"sold-individually","12":"shipping-taxable","13":"purchasable","14":"product-type-simple"},"_links":{"self":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product\/338284","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/types\/product"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media\/338288"}],"wp:attachment":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media?parent=338284"}],"wp:term":[{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_cat?post=338284"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_tag?post=338284"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}