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-nitroprop
| CSA Group | |
|---|---|
| Product Category | Standards and Technical Documents |
| Product Number | ISO 19660:2018 |
| Product Name | Cream - Determination of fat content - Acido-butyrometric method |
