ISO 2450:2008Withdrawn

Cream — Determination of fat content — Gravimetric method (Reference method)

Crème — Détermination de la teneur en matière grasse — Méthode gravimétrique (Méthode de référence)

This edition has been replaced by ISO 23318:2022.

Abstract / scope

ISO 2450|IDF 16:2008 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, has occurred.

The method is not applicable to sour creams with starch or other thickening agents.

Life cycle

Replaces

ISO 2450:1999WithdrawnCream — Determination of fat content — Gravimetric method (Reference method)International Standard · Published 23 Sep 1999 · ISO/TC 34/SC 5

Replaced by

ISO 23318:2022PublishedMilk, dried milk products and cream — Determination of fat content — Gravimetric methodInternational Standard · Published 21 Nov 2022 · ISO/TC 34/SC 5