GSO ISO 2450:2015
ISO 2450:2008
Gulf Standard
Current Edition
·
Approved on
03 September 2015
Cream -- Determination of fat content -- Gravimetric method (Reference method)
GSO ISO 2450:2015 Files
English
14 Pages
Current Edition
Reference Language
USD
123.13
GSO ISO 2450:2015 Scope
This International Standard specifies the reference method for the determination of the fat content of raw, processed and sour cream in which no appreciable separation or breakdown of fat, due to lipolysis, has occurred.
The method is not applicable to sour creams with starch or other thickening agents.
NOTE If the method is not applicable and when separation or breakdown of fat occurs, a method utilizing the Weibull-Berntrop principle is suitable (see ISO 8262-3|IDF 124-3[3]).
Best Sellers From Food and Agriculture Sector
GSO 150-2:2013
Gulf Standard
Expiration dates for food products - Part 2 :
Voluntary expiration dates
YSMO GSO 150-2:2020
GSO 150-2:2013
Yemeni Technical Regulation
Expiration dates for food products - Part 2 :
Voluntary expiration dates
YSMO GSO 2055-1:2020
GSO 2055-1:2015
Yemeni Standard
HALAL FOOD - Part 1 : General Requirements
GSO 2055-1:2015
Gulf Technical Regulation
HALAL FOOD - Part 1 : General Requirements
Recently Published from Food and Agriculture Sector
YSMO GSO ISO 22117:2025
ISO 22117:2019
Yemeni Standard
Microbiology of the food chain
— Specific requirements and guidance for proficiency testing by interlaboratory comparison
YSMO GSO ISO 11056:2025
ISO 11056:2021
Yemeni Standard
Sensory analysis — Methodology — Magnitude estimation method
YSMO GSO ISO 22935-2:2025
ISO 22935-2:2023
Yemeni Standard
Milk and milk products
— Sensory analysis
— Part 2: Methods for sensory evaluation
YSMO GSO 2786:2025
GSO 2786:2024
Yemeni Technical Regulation
Cloves, Whole and Ground (Powdered)