ISO 2450:2008
Withdrawn
View Superseded by
Cream — Determination of fat content — Gravimetric method (Reference method)
Hardcopy , PDF
English, French
10-02-2008
04-09-2025
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 |
ISO/TC 34/SC 5
|
| DevelopmentNote |
Supersedes ISO/DIS 2450. Also numbered as IDF 16. (10/2008)
|
| DocumentType |
Standard
|
| Pages |
14
|
| PublisherName |
International Organization for Standardization
|
| Status |
Withdrawn
|
| SupersededBy | |
| Supersedes |
| Standards | Relationship |
| NBN EN ISO 2450 : 2008 | Identical |
| NEN EN ISO 2450 : 2008 | Identical |
| NS EN ISO 2450 : 2ED 2008 | Identical |
| I.S. EN ISO 2450:2008 | Identical |
| PN EN ISO 2450 : 2010 | Identical |
| SS-EN ISO 2450:2008 | Identical |
| BS EN ISO 2450:2008 | Identical |
| EN ISO 2450:2008 | Identical |
| NF EN ISO 2450 : 2008 | Identical |
| DIN EN ISO 2450:2009-03 | Identical |
| DIN 10312:1971-05 | Similar to |
| BS 1741-4:1987 | Identical |
| UNE-EN ISO 2450:2009 | Identical |
| BS 1741:1963 | Similar to |
| NF ISO 2450 : 1988 | Identical |
| DIN 10312-2:1991-01 | Similar to |
| NFV 04 261 : LATEST | Identical |
A newer version of this standard is available.
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