Standard

NS-EN ISO 2450:1999

Feb 2000 Withdrawn

Note: This standard has a new edition: NS-EN ISO 2450:2008

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Abstract

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 for sour creams with starch or other thickening agents. NOTE If the method is not applicable and when separation or breakdown of fat occurs, recourse should be made to a method utilizing the Weibull-Berntrop principle (see ISO 8262-3).

Document information

Standard from SN
Published: 1 February 2000
Withdrawn: 1 February 2009
Edition: 1
Version: 1
Document type: NAT
ISBN:

ICS 67.100.99
National Committee CEN/TC 302

Product Relations

Replaced by: NS-EN ISO 2450:2008

Product life cycle

Current product

Withdrawn

NS-EN ISO 2450:1999
Replaced by

Published

NS-EN ISO 2450:2008

NS-EN ISO 2450:1999

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NS-EN ISO 2450:2008