1 Scope
This document 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:
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— intended for manufacturing butter;
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— sweet, unmatured and non-inoculated;
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— raw or having undergone a heat treatment;
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— non-homogenized;
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— with or without preservatives (2-bromo-2-nitropropane, 1,3 diol or bronopol).