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ISO 19660:2018

Current Date published:

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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Related Information

Similar Standards

  • BS 1741-1:1987

    Methods for chemical analysis of liquid milk and cream, General introduction including preparation of samples

  • BS 1741-10.2:1989

    Methods for chemical analysis of liquid milk and cream. Determination of titratable acidity, Method for cream

  • BS 1741-11:1989

    Methods for chemical analysis of liquid milk and cream, Detection of detergent/disinfectant residues

  • BS 1741-7.1:1989

    Methods for chemical analysis of liquid milk and cream. Determination of lactose content, Reference method

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ISO 19660:2018

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