ISO 2450:2008
Cream — Determination of fat content — Gravimetric method (Reference method)
Reference number
ISO 2450:2008
Edition 4
2008-10
Withdrawn
ISO 2450:2008
51013
Withdrawn (Edition 4, 2008)

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.

General information

  •  : Withdrawn
     : 2008-10
    : Withdrawal of International Standard [95.99]
  •  : 4
     : 14
  • ISO/TC 34/SC 5
    67.100.99 
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