ISO 19660:2018

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).