DIN EN ISO 2450-2009 奶油.脂肪含量的测定.重量法(参考方法)

标准号：DIN EN ISO 2450-2009
中文标准名称：奶油.脂肪含量的测定.重量法(参考方法)
英文标准名称：Cream - Determination of fat content - Gravimetric method (Reference method) (ISO 2450:2008); English version of DIN EN ISO 2450:2009-03
标准类型：X16
发布日期：1999/12/31 12:00:00
实施日期：1999/12/31 12:00:00
中国标准分类号：X16
国际标准分类号：67.100.10
引用标准：ISO 835;ISO 1042;ISO 3889;ISO 4788
适用范围：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, hasoccurred.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 8262-311DF 124-3).