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SRPS EN ISO 2450:2010

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

Sep 28, 2010
Sep 28, 2010

General information

60.60     Sep 28, 2010

ISS

E034-5

European Norm

67.100.10     67.100.99  

Serbian  

SRPS EN ISO 1042:2010;SRPS EN ISO 4788:2010

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Published

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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WITHDRAWN
SRPS EN ISO 2450:2005

NOW

PUBLISHED
SRPS EN ISO 2450:2010
60.60 Standard published
Sep 28, 2010

Related project

Adopted from EN ISO 2450:2008

Adopted from ISO 2450:2008