ISO International Standard

ISO 196660 | IDF 237:2018 specifies an acidobutyrometric method for determining the fat content of cream. The reference method remains the gravimetric method (by ammoniacal ether extraction) described in ISO 2450 | IDF 16.

This method is applicable to cream having a fat content between 20 % and 50 % inclusive:

– intended for manufacturing butter;

– sweet, unmatured and non-inoculated;

– raw or having undergone a heat treatment;

– non-homogenized;

– with or without preservatives (2-bromo-2-nitropropane, 1,3 diol or bronopol).