ISO 19660:2018
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ISO 19660:2018
65928

Status : Published (Under review)

This standard was last reviewed and confirmed in 2023. Therefore this version remains current.
en
Format Language
std 1 96 PDF
std 2 96 Paper
  • CHF96
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Abstract

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).

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General information

  •  : Published
     : 2018-02
    : International Standard confirmed [90.93]
  •  : 1
     : 14
  • ISO/TC 34/SC 5
    67.100.99 
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