ISO 19660:2018
Cream — Determination of fat content — Acido-butyrometric method
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).
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Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagents
6 Apparatus
7 Sampling
8 Procedure
8.1 Preparation of the test sample
8.2 Preparation of the test portion
8.3 Dissolution of the proteins
8.4 Centrifuging
8.5 Reading
9 Expression of results
9.1 Method of calculation
9.2 Precision
9.2.1 General
9.2.2 Repeatability
9.2.3 Reproducibility
10 Test report
Annex A (normative) Characteristics of butyrometers
Annex B (normative) Characteristics of weighing system
Annex C (normative) Characteristics of stoppers
Annex D (informative) Collaborative trial
Bibliography
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Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagents
6 Apparatus
7 Sampling
8 Procedure
8.1 Preparation of the test sample
8.2 Preparation of the test portion
8.3 Dissolution of the proteins
8.4 Centrifuging
8.5 Reading
9 Expression of results
9.1 Method of calculation
9.2 Precision
9.2.1 General
9.2.2 Repeatability
9.2.3 Reproducibility
10 Test report
Annex A (normative) Characteristics of butyrometers
Annex B (normative) Characteristics of weighing system
Annex C (normative) Characteristics of stoppers
Annex D (informative) Collaborative trial
Bibliography