EN ISO 2450:2008

Cream - Determination of fat content - Gravimetric method (Reference method) (ISO2450:2008)

Publication date:   Jul 10, 2009

General information

60.60 Standard published   Oct 15, 2008

CEN

CEN/TC 302 Milk and milk products - Methods of sampling and analysis

European Norm

67.100.10   Milk and processed milk products

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Scope

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.

Life cycle

PREVIOUSLY

Replaces
EN ISO 2450:1999

NOW

PUBLISHED
EN ISO 2450:2008
60.60 Standard published
Oct 15, 2008