ISO-2450 › Cream - Determination of fat content - Gravimetric method (Reference method)

ISO-2450 - 4TH EDITION - CURRENT
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ISO 2450|IDF 16:2008 specifies the reference method for the determination of the fat content of raw, processed and sour cream in which no appreciable separation or breakdown of fat, due to lipolysis, has occurred.

The method is not applicable to sour creams with starch or other thickening agents.

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Document Number

ISO 2450:2008

Revision Level

4TH EDITION

Status

Current

Publication Date

Oct. 15, 2008

Committee Number

ISO/TC 34/SC 5