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BS ISO 19660:2018

Cream. Determination of fat content. Acido-butyrometric method

standard by British Standard / International Organization for Standardization , 02/16/2018

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Full Description

BS ISO 19660:2018 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).


Cross References:
ISO 707:2008
ISO 24505:2016
ISO 48:2010
ISO 5725-1:1994
ISO 5725-2:1994


All current amendments available at time of purchase are included with the purchase of this document.
 

Product Details

Published:
02/16/2018
ISBN(s):
9780580897474
Number of Pages:
22
File Size:
1 file , 670 KB
Same As:
ISO 19660:2018
Product Code(s):
30321181, 30321181, 30321181
Note:
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