Reference number
ISO 19660:2018
© ISO 2024
International Standard
ISO 19660:2018
Cream — Determination of fat content — Acido-butyrometric method
Edition 1
2018-02
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Published (Edition 1, 2018)
This publication was last reviewed and confirmed in 2023. Therefore this version remains current.

ISO 19660:2018

Language
Format
CHF 96
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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

  • Status
     : Published
    Publication date
     : 2018-02
    Stage
    : International Standard confirmed [90.93]
  • Edition
     : 1
    Number of pages
     : 14
  • Technical Committee :
    ISO/TC 34/SC 5
    ICS :
    67.100.99 
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