Standard

ISO 2450:2008

Current

Existing or new amendments and versions must be purchased separately.

Language
Document services

Abstract

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.

Products specifications

  • Standard from ISO
  • Published:
  • Edition: 4
  • Document type: IS
  • Pages
  • Publisher: ISO
  • Distributor: ISO
  • ICS: 67.100.99
  • International TC: ISO/TC 34/SC 5

Product Relations

Product life cycle