| Name | Support | Language | Availability | Edition date | Price | ||
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Paper |
French |
Active |
2/8/2018 |
€110.00 |
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Paper |
English |
Active |
2/8/2018 |
€110.00 |
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Details
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).
Additional Info
| Author | International Organization for Standardization (ISO) |
|---|---|
| Published by | ISO |
| Document type | Standard |
| Confirmation date | 2023-06-08 |
| Edition | 1 |
| ICS | 67.100.99 : Other milk products
|
| Number of pages | 14 |
| Weight(kg.) | 0.1238 |
| Keyword | ISO 19660:2018 |
