Cream. Determination of fat content. Acido-butyrometric method Ingestion-build-209208 BS EN 60794-3-20:2016 supersedes BS

BS EN 60794-3-20:2016 supersedes BS EN 60794-3-20:2009 which is withdrawn

BS EN 61158-6-14 on industrial communication networks is useful for:

Manufacturers of imaging transducers

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BS EN 62761 includes basic properties of non-linearity

Cream. Determination of fat content. Acido-butyrometric method Ingestion-build-209208 BS EN 60794-3-20:2016 supersedes BS1 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