NF ISO 19660

NF ISO 19660

August 2018
Standard Current

Cream - Determination of fat content - Acido-butyrometric method

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.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).

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Main informations

Collections

National standards and national normative documents

Publication date

August 2018

Number of pages

20 p.

Reference

NF ISO 19660

ICS Codes

67.100.99   Other milk products

Classification index

V04-263

Print number

1

International kinship

ISO 19660:2018
Sumary
Cream - Determination of fat content - Acido-butyrometric method

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.

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).

Replaced standards (2)
NF V04-263
October 1997
Standard Cancelled
Cream. Determination of fat content. Acido-butyrometric method (routine method).

Le présent document décrit une méthode de routine à usage industriel pour déterminer la teneur en matière grasse des crèmes.

NF B35-540
June 1998
Standard Cancelled
Laboratory glassware. Butyrometer for cream.

Le présent document a pour objet de fixer les caractéristiques d'un butyromètre gradué de 0 % à 50 % utilisé pour la détermination de la teneur en matière grasse des crèmes par la méthode acido-butyrométrique. La lecture de la teneur en matière grasse peut se faire à l'oeil nu ou de façon automatisée (lecture instrumentale).

Table of contents
  • 1 Domaine d'application
  • 2 Références normatives
  • 3 Termes et définitions
  • 4 Principe
  • 5 Réactifs
  • 6 Appareillage
  • 7 Échantillonnage
  • 8 Mode opératoire
  • 9 Expression des résultats
  • 10 Rapport d'essai
  • Annexe A Caractéristiques des butyromètres
  • Annexe B Caractéristiques du système de pesage
  • Annexe C Caractéristiques des bouchons
  • Annexe D Essai interlaboratoires
  • Bibliographie
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