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ISO 19660:2018

Cream — Determination of fat content — Acido-butyrometric method

Feb 8, 2018

General information

90.93     Jun 8, 2023

ISO

ISO/TC 34/SC 5

International Standard

67.100.99  

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Scope

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).

Life cycle

NOW

PUBLISHED
ISO 19660:2018
90.93 Standard confirmed
Jun 8, 2023

National adoptions

SRPS ISO 19660:2020  
ISS

Cream — Determination of fat content — Acido-butyrometric method

90.93   Standard confirmed

E034-5 more