Standard

NS-EN ISO 2450:2008

Feb 2009 Published

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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 to sour creams with starch or other thickening agents. NOTE If the method is not applicable and when separation or breakdown of fat occurs, a method utilizing the Weibull- Berntrop principle is suitable (see ISO 8262-3|IDF 124-3[3]).

Document information

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

ICS 67.100.10
ICS 67.100.99
National Committee CEN/TC 302

Product Relations

Replaces: NS-EN ISO 2450:1999
Refers: ISO 1042:1998
Adopted from: EN ISO 2450:2008 , 0

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NS-EN ISO 2450:2008

NS-EN ISO 2450:2008

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