標準號：DIN EN ISO 2450-2009
中文標準名稱：奶油.脂肪含量的測定.重量法(參考方法)
英文標準名稱：Cream - Determination of fat content - Gravimetric method (Reference method) (ISO 2450:2008); English version of DIN EN ISO 2450:2009-03
標準類型：X16
發(fā)布日期：1999/12/31 12:00:00
實施日期：1999/12/31 12:00:00
中國標準分類號：X16
國際標準分類號：67.100.10
引用標準：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 8262-311DF 124-3).