EN ISO 2450:2008
Current
Cream - Determination of fat content - Gravimetric method (Reference method) (ISO2450:2008)
10-15-2008
Foreword
Foreword
1 Scope
2 Normative reference
3 Terms and definitions
4 Principle
5 Reagents
6 Apparatus
7 Sampling
8 Preparation of test sample
9 Procedure
9.1 Test portion
9.2 Blank tests
9.3 Preparation of fat-collecting vessel
9.4 Determination
10 Calculation and expression of results
10.1 Calculation
10.2 Expression of results
11 Precision
11.1 Interlaboratory test
11.2 Repeatability
11.3 Reproducibility
12 Test report
Annex A (informative) - Notes on procedures
Annex B (informative) - Alternative procedure using fat-extraction
tubes with siphon or wash-bottle fittings
Bibliography
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.
| Committee |
CEN/TC 302
|
| DocumentType |
Standard
|
| PublisherName |
Comite Europeen de Normalisation
|
| Status |
Current
|
| Standards | Relationship |
| NBN EN ISO 2450 : 2008 | Identical |
| NF EN ISO 2450 : 2008 | Identical |
| ISO 2450:2008 | Identical |
| NEN EN ISO 2450 : 2008 | Identical |
| I.S. EN ISO 2450:2008 | Identical |
| SS-EN ISO 2450:2008 | Identical |
| BS EN ISO 2450:2008 | Identical |
| PN EN ISO 2450 : 2010 | Identical |
| DIN EN ISO 2450:2009-03 | Identical |
| NS EN ISO 2450 : 2ED 2008 | Identical |
| UNE-EN ISO 2450:2009 | Identical |