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BS ISO 19660:2018

BS ISO 19660:2018

$142.49

Cream. Determination of fat content. Acido-butyrometric method

Published By Publication Date Number of Pages
BSI 2018 24
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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).

PDF Catalog

PDF Pages PDF Title
2 National foreword
6 Foreword
9 1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagents
10 5.2 Amyl alcohol.
5.2.1 Composition
5.2.2 Physical appearance
5.2.3 Density
5.2.4 Furfural and other organic impurities
5.2.5 Distillation range
6 Apparatus
11 7 Sampling
8 Procedure
8.1 Preparation of the test sample
12 8.2 Preparation of the test portion
8.3 Dissolution of the proteins
8.4 Centrifuging
8.5 Reading
13 9 Expression of results
9.1 Method of calculation
9.2 Precision
9.2.1 General
9.2.2 Repeatability
9.2.3 Reproducibility
10 Test report
14 Annex A (normative) Characteristics of butyrometers
18 Annex B (normative) Characteristics of weighing system
19 Annex C (normative) Characteristics of stoppers
21 Annex D (informative) Collaborative trial
22 Bibliography

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BS ISO 19660:2018
$142.49