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ISO 2450 | IDF 16: 2008 - Cream - Determination of fat content - Gravimetric method (Reference method)

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Document info

pages 14
published date 24 March 2008
reference ISO 2450, IDF 16:2008

Publication description

This standard 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.

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