BAS EN ISO 2450:2010
Cream - Determination of fat content - Gravimetric method (Reference method)
General Information
Status: Published
No. of pages: 17
Language: English
Edition: 2.
Adoption method: Endorsment
Publication date: 02.07.2010
Technical committee:
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Abstract
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.
Lifecycle
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Original document and degree of correspondence
- EN ISO 2450:2008, identical
- ISO 2450:2008, identical