BS ISO 19660:2018

This standard BS ISO 19660:2018 Cream. Determination of fat content. Acido-butyrometric method is classified in these ICS categories:

• 67.100.99 Other milk products

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).