DS/EN ISO 2450:2008
Cream - Determination of fat content - Gravimetric method (Reference method)

Standard No.

DS/EN ISO 2450:2008

Release Date

2008

Published By

Danish Standards Foundation

Latest

DS/EN ISO 2450:2008

Replace

DS/EN ISO 2450:2000

Scope

This International Standard 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, hasoccurred.The method is not applicable to sour creams with starch or other thickening agents.NOTE If the method is not applicable and when separation or breakdown of fat occurs, a method utilizing the Weibull-Berntrop principle is suitable (see ISO 8262-3/IDF 124-3[3]).

DS/EN ISO 2450:2008 history

• 2008 DS/EN ISO 2450:2008 Cream - Determination of fat content - Gravimetric method (Reference method)
• 0000 DS/EN ISO 2450:2000