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.
EN ISO 2450:1999
EN ISO 2450:2008
60.60 Standard published
Oct 15, 2008