This standard has been revised by ISO 23318:2022
Abstract
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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Status: WithdrawnPublication date: 2008-10
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Edition: 4Number of pages: 14
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- ICS :
- 67.100.99 Other milk products
Life cycle
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Previously
WithdrawnISO 2450:1999
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Now
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Revised by
PublishedISO 23318:2022
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