ISO-19660 › Cream - Determination of fat content - Acido-butyrometric method

ISO-19660 - 1ST EDITION - CURRENT


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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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Document Number

ISO 19660:2018

Revision Level

1ST EDITION

Status

Current

Publication Date

Feb. 1, 2018

Committee Number

ISO/TC 34/SC 5