SS-EN-ISO-2450 › Cream - Determination of fat content - Gravimetric method (Reference method) (ISO 2450:2008)

SS-EN-ISO-2450 - 2008 EDITION - CURRENT
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This International Standard specifies the reference method for the determination of the fat content of raw, processed and sour cream in which no appreciable separation or breakdown of fat, due to lipolysis, has occurred. The method is not applicable to sour creams with starch or other thickening agents. NOTE If the method is not applicable and when separation or breakdown of fat occurs, a method utilizing the Weibull-Berntrop principle is suitable (see ISO 8262-3|IDF 124-3[3]).

To find similar documents by classification:

67.100.10 (Milk and processed milk products Including dried milk, condensed milk and evaporated milk)

67.100.99 (Other milk products)

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Designation Name

SS-EN ISO 2450:2008

Revision Level

2008 EDITION

Status

Current

Publication Date

Oct. 20, 2008

Language(s)

English

Page Count

28

International Equivalent

EN ISO 2450:2008(IDT); ISO 2450:2008(IDT)