90.93 Standard confirmed Jun 8, 2023
ISO
ISO/TC 34/SC 5 Milk and milk products
International Standard
67.100.99 Other milk products
Published
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).
PUBLISHED
ISO 19660:2018
90.93
Standard confirmed
Jun 8, 2023
