Cream. Determination of fat content. Acido-butyrometric method1 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: intended for manufacturing butter; sweet, unmatured and non inoculated; raw or having undergone a heat treatment; non homogenized; with or without

Best available practices

1 may also be used to test plates having a small initial curvature intended to produce pre-loading of the bone when fitted and to test the straight portion of angled plates

- current-carrying capacities of the conductors

ISO/IEC 17024

NOTE 2    This standard does not cover methods of installation

With obedience and compliance to BS EN 4710-07

Semiconductor industries

ensuring noise immunity and prevention of electrical interferences

ISO 9000:1987

and mechanical characteristics

This clause of Part 1 is replaced by the following

The products designed and manufactured according to BS EN 61057 contribute to the safety of users