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ISO 2450 | IDF 016:2008: Cream - Determination of fat content - Gravimetric method (Reference method)

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ISO 2450, IDF 016:2008

Date

Pages

14

Language

FR, EN

Type

PDF, Hard Copy



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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