标准编号：ISO 19660:2018
中文名称：奶油 脂肪含量的测定 酸-丁胺法
英文名称：Cream — Determination of fat content — Acido-butyrometric method
发布日期：2018-02
标准范围
This document 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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