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).