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DIN EN ISO 2450:2009-03

DIN EN ISO 2450:2009-03

Cream - Determination of fat content - Gravimetric method (Reference method) (ISO 2450:2008); German version EN ISO 2450:2008



This International 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.

Additional Info

Author DIN
Published by DIN
Document type Standard
Format File
ICS 67.100.10 : Milk and processed milk products
Number of pages 22
Replace DIN EN ISO 2450 (2000-06)
Cross references BVL L 02.05-2 (2009-06), IDT
Year 2009
Document history DIN EN ISO 2450 (2009-03)
Country Germany
Keyword EN ISO 2450;2450

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