<p>ISO 196660 | IDF 237:2018 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.</p>
<p>This method is applicable to cream having a fat content between 20 % and 50 % inclusive:</p>
<p>- intended for manufacturing butter;</p>
<p>- sweet, unmatured and non-inoculated;</p>
<p>- raw or having undergone a heat treatment;</p>
<p>- non-homogenized;</p>
<p>- with or without preservatives (2-bromo-2-nitropropane, 1,3 diol or bronopol).</p>
Registration number (WIID)
65928
Scope
<p>ISO 196660 | IDF 237:2018 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.</p>
<p>This method is applicable to cream having a fat content between 20 % and 50 % inclusive:</p>
<p>- intended for manufacturing butter;</p>
<p>- sweet, unmatured and non-inoculated;</p>
<p>- raw or having undergone a heat treatment;</p>
<p>- non-homogenized;</p>
<p>- with or without preservatives (2-bromo-2-nitropropane, 1,3 diol or bronopol).</p>
