BS ISO 19660:2018规定了一种测定奶油脂肪含量的酸法。参考方法仍采用ISO 2450 | IDF 16中所述的重量分析法（通过氨醚萃取）。该方法适用于脂肪含量在20%至50%之间（含20%至50%）的奶油:用于制造黄油；甜的、未成熟的和未接种的；生的或经过热处理的；非均质化；含或不含防腐剂（2-溴-2-硝基丙烷、1,3二醇或溴丙醇）。交叉引用:ISO 707:2008ISO 24505:2016ISO 48:2010ISO 5725-1:1994ISO 5725-2:1994购买本文件时提供的所有当前修订版均包含在购买本文件中。

BS ISO 19660:2018 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).Cross References:ISO 707:2008ISO 24505:2016ISO 48:2010ISO 5725-1:1994ISO 5725-2:1994All current amendments available at time of purchase are included with the purchase of this document.