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SIST EN ISO 2450:2000

(Main)

Cream - Determination of fat content - Gravimetric method (Reference method) (ISO 2450:1999)

Cream - Determination of fat content - Gravimetric method (Reference method) (ISO 2450:1999)

Sahne - Bestimmung des Fettgehaltes - Gravimetrisches Verfahren (Referenzverfahren) (ISO 2450:1999)

Diese Internationale Norm legt das Referenzverfahren für die Bestimmung des Fettgehaltes von roher, verarbeiteter und saurer Sahne fest, die weder eine merkliche Fettabscheidung noch einen lipolysebedingten Fettabbau erkennen läßt. Das Verfahren gilt nicht für saure Sahne mit Zusatz von Stärke oder sonstigen Dickungsmitteln. Anmerkung: Falls das Verfahren nicht anwendbar ist und sofern Fettabscheidung oder Abbau erkennbar ist, sollte ein Verfahren angewandt werden, das nach dem Weibull-Berntrop-Prinzip arbeitet (siehe ISO 8262-3).

Creme - Détermination de la teneur en matiere grasse - Méthode gravimétrique (Méthode de référence) (ISO 2450:1999)

Smetana - Določevanje maščobe - Gravimetrijska metoda (Referenčna metoda) (ISO 2450:1999)

General Information

Status
Withdrawn
Publication Date
30-Apr-2000
Withdrawal Date
16-Dec-2008
ICS
67.100.10 - Milk and processed milk products
Technical Committee
KŽP - Agricultural food products
Current Stage
9900 - Withdrawal (Adopted Project)
Start Date
08-Dec-2008
Due Date
31-Dec-2008
Completion Date
17-Dec-2008
Ref Project
EN ISO 2450:1999 - Cream - Determination of fat content - Gravimetric method (Reference method) (ISO 2450:1999)

Relations

Replaced By
SIST EN ISO 2450:2009 - Cream - Determination of fat content - Gravimetric method (Reference method) (ISO 2450:2008)
Effective Date
01-Feb-2009

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Standards Content (Sample)

SLOVENSKI STANDARD
SIST EN ISO 2450:2000
01-maj-2000
6PHWDQD'RORþHYDQMHPDãþREH*UDYLPHWULMVNDPHWRGD 5HIHUHQþQDPHWRGD
,62
Cream - Determination of fat content - Gravimetric method (Reference method) (ISO
2450:1999)
Sahne - Bestimmung des Fettgehaltes - Gravimetrisches Verfahren (Referenzverfahren)
(ISO 2450:1999)
Creme - Détermination de la teneur en matiere grasse - Méthode gravimétrique
(Méthode de référence) (ISO 2450:1999)
Ta slovenski standard je istoveten z: EN ISO 2450:1999
ICS:
67.100.10 0OHNRLQSUHGHODQLPOHþQL Milk and processed milk
SURL]YRGL products
SIST EN ISO 2450:2000 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

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SIST EN ISO 2450:2000

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SIST EN ISO 2450:2000

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SIST EN ISO 2450:2000

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SIST EN ISO 2450:2000
INTERNATIONAL ISO
STANDARD 2450
Third edition
1999-09-01
Cream — Determination of fat content —
Gravimetric method (Reference method)
Crème — Détermination de la teneur en matière grasse — Méthode
gravimétrique (Méthode de référence)
A
Reference number
ISO 2450:1999(E)

---------------------- Page: 5 ----------------------

SIST EN ISO 2450:2000
ISO 2450:1999(E)
Contents
1 Scope .1
2 Normative reference .1
3 Term and definition .1
4 Principle.1
5 Reagents.2
6 Apparatus .2
7 Sampling.3
8 Preparation of test sample.3
9 Procedure .4
9.1 Test portion .4
9.2 Blank tests.4
9.3 Preparation of fat-collecting vessel .4
9.4 Determination.5
10 Calculation and expression of results.7
10.1 Calculation.7
10.2 Expression of results .7
11 Precision.7
11.1 Interlaboratory test .7
11.2 Repeatability.7
11.3 Reproducibility.7
12 Test report .
...

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