ISO 19660 I IDF 237: 2018 – Cream – Determination of fat content – Acido-butyrometric methodFor paper version, please contact us at Orders@fil-idf.org
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This document 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;
— with or without preservatives (2-bromo-2-nitropropane, 1,3 diol or bronopol).