ISO 2450 | IDF 16: 2008 - Cream - Determination of fat content - Gravimetric method (Reference method)
|published date||24 March 2008|
|reference||ISO 2450, IDF 16:2008|
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.