BS ISO 19660:2018

Cream. Determination of fat content. Acido-butyrometric method. | Status: Confirmed, Current

1 Scope This document 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).