BS EN ISO 2450-2008 奶油.脂肪含量的测定.重量分析法(参考法)

标准号：BS EN ISO 2450-2008
中文标准名称：奶油.脂肪含量的测定.重量分析法(参考法)
英文标准名称：Cream - Determination of fat content - Gravimetric method (Reference method)
标准类型：X16;X04
发布日期：2009/1/31 12:00:00
实施日期：2009/1/31 12:00:00
中国标准分类号：X16;X04
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 8262-3|IDF 124-3).