ISO 19660:2018

Name: ISO 19660:2018 — Cream — Determination of fat content — Acido-butyrometric method
SKU: ISO 19660:2018
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Cream — Determination of fat content — Acido-butyrometric method

Название (английский):

ISO 19660:2018

Cream — Determination of fat content — Acido-butyrometric method

Статус документа:: Действующий
Формат:: Электронный (PDF)
Количество страниц:: 14
Дата публикации:: 8 февраля 2018 г.
Издание:: ISO IS 19660 edition 1 version 1
ICS:: 67.100.99

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Описание (английский):

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).

Abstract

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Стандарты, упомянутые в описании

Overview

ISO 19660:2018 (IDF 237:2018) - "Cream - Determination of fat content - Acido-butyrometric method" specifies a laboratory procedure to determine the fat content of cream using the acido-butyrometric method. Intended as an analytical alternative to the gravimetric reference (ISO 2450 | IDF 16), this method applies to creams with 20–50% fat (inclusive) such as creams intended for butter manufacture, sweet/unmatured, non-inoculated, raw or heat-treated, non-homogenized, and with or without certain preservatives.

Key technical topics and requirements

Principle: Proteins are dissolved with concentrated sulfuric acid, fat separation is aided by amyl alcohol, and the fat column is read directly on a calibrated butyrometer after centrifugation.

Reagents: Analytical-grade reagents required, notably concentrated sulfuric acid (ρ ≈ 1.820 g/ml) and high‑purity amyl alcohol (specified composition and density ≈ 0.813 g/ml).

Apparatus: Typical equipment includes an analytical balance (±1 mg), a cream butyrometer (0–50 % scale), pipettes/syringes, precision dispensing for acid/alcohol, centrifuge capable of ~350 g (±50 g) at the butyrometer tip, and water baths (40 °C ±2 °C and 65 °C ±2 °C).

Procedure highlights:

Test portion: 5.000 g sample, 10.0 ml sulfuric acid, 1.00 ml amyl alcohol; adjust to volume mark and stopper.
Dissolve proteins by shaking and heating briefly, centrifuge (5 min), equilibrate in a water bath, and read the fat column quickly (within 10 s) to avoid error.

Accuracy & reporting: The standard defines methods of calculation, precision (repeatability and reproducibility), required test-report content, and normative annexes for butyrometer, weighing system and stoppers.

Practical applications

Routine quality control and compositional testing in dairy processing (cream and butter manufacture).

Regulatory and trade testing where a standardized acido-butyrometric result equivalent to the gravimetric reference is required.

Method validation, laboratory accreditation, and inter-laboratory comparisons for cream fat determination.

Related standards

ISO 2450 | IDF 16 - Gravimetric reference method (ammoniacal ether extraction) for fat in cream.

ISO 707 | IDF 50 - Recommended sampling for milk and milk products (sampling guidance referenced in ISO 19660).

Keywords: ISO 19660:2018, acido-butyrometric method, cream fat content, butyrometer, dairy testing, cream analysis, sulfuric acid, amyl alcohol, centrifuge.

ISO 19660:2018

Abstract

Похожие стандарты

Overview

Key technical topics and requirements

Practical applications

Who should use this standard

Related standards

Технические детали

ISO 24501:2010

Ergonomics — Accessible design — Sound pressure levels of auditory signals for consumer products

ISO 707:2008

Milk and milk products — Guidance on sampling

BS ISO 19660:2018

Cream. Determination of fat content. Acido-butyrometric method.