ISO 19660:2018
International Standard
Current Edition
·
Approved on
08 February 2018
Cream — Determination of fat content — Acido-butyrometric method
ISO 19660:2018 Files
English
14 Pages
Current Edition
OMR
49.57
ISO 19660:2018 Scope
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).
Best Sellers
GSO 150-2:2013
Gulf Standard
Expiration dates for food products - Part 2 :
Voluntary expiration dates
OS GSO 150-2:2013
GSO 150-2:2013
Omani Standard
Expiration dates for food products - Part 2 :
Voluntary expiration dates
OS GSO 9:2022
GSO 9:2022
Omani Standard
Labeling of prepackaged food stuffs
GSO 9:2022
Gulf Technical Regulation
Labeling of prepackaged food stuffs
Recently Published
ISO 14505-1:2026
International Standard
Ergonomics of the thermal environment — Evaluation of thermal environments in vehicles — Part 1: Principles and methods for assessment of thermal stress
ISO 11228-3:2026
International Standard
Ergonomics — Manual handling — Part 3: Repetitive movements and exertions of the upper limbs
ISO 12236:2026
International Standard
Geosynthetics — Static puncture test (CBR test)
ISO 12179:2026
International Standard
Geometrical product specifications (GPS) — Surface texture: Profile — Calibration of contact (stylus) instruments