標(biāo)準(zhǔn)號：BS EN ISO 2450-2008
中文標(biāo)準(zhǔn)名稱：奶油.脂肪含量的測定.重量分析法(參考法)
英文標(biāo)準(zhǔn)名稱：Cream - Determination of fat content - Gravimetric method (Reference method)
標(biāo)準(zhǔn)類型：X16;X04
發(fā)布日期：2009/1/31 12:00:00
實(shí)施日期：2009/1/31 12:00:00
中國標(biāo)準(zhǔn)分類號：X16;X04
國際標(biāo)準(zhǔn)分類號：67.100.10
引用標(biāo)準(zhǔn)：ISO 835;ISO 1042;ISO 3889;ISO 4788
適用范圍：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).