International Standard
ISO 19660:2018
Cream — Determination of fat content — Acido-butyrometric method
Reference number
ISO 19660:2018
Edición 1
2018-02
International Standard
Vista previa
ISO 19660:2018
65928
No disponible en español
Publicado (Edición 1, 2018)
Esta norma se revisó y confirmó por última vez en 2023. Por lo tanto, esta versión es la actual.

ISO 19660:2018

ISO 19660:2018
65928
Idioma
Formato
CHF 96
Convertir Franco suizo (CHF) a tu moneda

Resumen

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).

Informaciones generales

  •  : Publicado
     : 2018-02
    : Norma Internacional confirmada [90.93]
  •  : 1
     : 14
  • ISO/TC 34/SC 5
    67.100.99 
  • RSS actualizaciones

Got a question?

Check out our FAQs

Customer care
+41 22 749 08 88

Opening hours:
Monday to Friday - 09:00-12:00, 14:00-17:00 (UTC+1)