DIN EN ISO 2450:2009 Edition

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Cream – Determination of fat content – Gravimetric method (Reference method)

Published By	Publication Date	Number of Pages
DIN	2009-03	21

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Categories: 67.100.10 - Milk and processed milk products, DIN

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Description

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 information

Published Code	DIN
Published By	Deutsches Institut für Normung
Publication Date	2009-03
Pages Count	21
Language	Germany
Descriptors	Agricultural products, Chemical analysis and testing, Cream, Cream (dairy products), Dairy products, Definitions, Determination of content, Fat contents, Fats, Food inspection, Food products, Gravimetric analysis, Reference methods, Sampling methods, Vessels, Apparatus
File Size	604.2 KB
ICS Codes	67.100.10 - Milk and processed milk products

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DIN EN ISO 2450:2009 Edition

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