NBN EN ISO 2450:2008

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

ACTIVE

About this standard

Languages
German, English and French
Type
NBN
Standards committee
CEN/TC 302 (Milk and milk products - Methods of sampling and analysis)
Status
ACTIVE
Publication date
17 December 2008
ICS Code
67.100.10 (Milk and processed milk products)
Withdrawn Date
Price
€ 58,00

Summary

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.