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B51-14 (R2019) – Boiler, pressure vessel, and pressure piping code

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ISO 19660:2018

ISO 19660:2018 Cream – Determination of fat content – Acido-butyrometric method

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Description

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).

Edition

1

Published Date

2018-02-08

Status

PUBLISHED

Pages

14

Language Detail Icon

English

Format Secure Icon

Secure PDF

Abstract

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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