Alcance
ISO 196660 | IDF 237:2018 specifies an acidobutyrometric method for determining the fat content of cream. The reference method remains the gravimetric method (by ammoniacal ether extraction) described in ISO 2450 | IDF 16.This method is applicable to cream having a fat content between 20 % and 50 % inclusive:- intended for manufacturing butter;- sweet, unmatured and non-inoculated;- raw or having undergone a heat treatment;- non-homogenized;- with or without preservatives (2-bromo-2-nitropropane, 1,3 diol or bronopol).