ISO 19660:2018

Cream — Determination of fat content — Acido-butyrometric method

Publication date: 8 shk 2018

General information

Current stage: 60.60 Effective date: 8 shk 2018

Originator: ISO

Owner: ISO/TC 34/SC 5

Type: International Standard

ICS: 67.100.99

Gjuha: frëngjisht anglisht

Buying

Statusi: Publikuar

PDF - 9 950 Lekë

Paper - 9 950 Lekë

CD - 9 950 Lekë

Language

Language in which you want to receive the document.

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
60.60 Standard published
8 shk 2018

National adoptions

SSH ISO 19660:2018

DPS

Krem - Përcaktimi i përmbajtjes së yndyrës - Metoda Acido-butyrometrike

60.60 Standard published

DPS/KT 302 më tepër

Preview

Only informative sections of projects are publicly available. To view the full content, you will need to members of the committee. If you are a member, please log in to your account by clicking on the "Log in" button.