Reference number
ISO 19660:2018
ISO 19660:2018
© ISO 2024
International Standard
ISO 19660:2018
Cream — Determination of fat content — Acido-butyrometric method
Edition 1
2018-02
2018-02
ISO 19660:2018
65928
Published
(Edition 1, 2018)
This publication was last reviewed and confirmed in 2023.
Therefore this version remains current.
Abstract
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).
General information
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Status: PublishedPublication date: 2018-02Stage: International Standard confirmed [90.93]
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Edition: 1Number of pages: 14
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Technical Committee :ISO/TC 34/SC 5ICS :67.100.99
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