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ISO 2450:2008

Cream — Determination of fat content — Gravimetric method (Reference method)

Oct 2, 2008
95.99   Withdrawal of Standard   May 3, 2023

General information

95.99     May 3, 2023

ISO

ISO/TC 34/SC 5

International Standard

67.100.99  

English   French  

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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

WITHDRAWN
ISO 2450:1999

NOW

WITHDRAWN
ISO 2450:2008
95.99 Withdrawal of Standard
May 3, 2023

REVISED BY

PUBLISHED
ISO 23318:2022

National adoptions

SRPS EN ISO 2450:2010  
ISS

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

60.60   Standard published

E034-5 more