EngLib USM > @i* Standard > British Standard >

BS 2472-3:1989 - Methods for chemical analysis of ice cream - Determination of fat content

Description Printed version of this is available at library. To request, please e-mail to referencepk@usm.my and include a copy of this record in your e-mail. Abstract Application: Applicable to all types of ice cream and related frozen dairy products. Purpose: Establishes a standardized method for accurately measuring the fat content in ice cream. Ensures quality control and compliance with food industry regulations. Methodology: Likely involves extraction and quantification of fat using a chemical method such as the Gerber, Rose-Gottlieb, or Soxhlet extraction method. Importance: Helps manufacturers, food scientists, and regulatory authorities ensure product consistency and meet labeling requirements.

Contributor(s): NAAR - Data Entry Person Primary Item Type: British Standard Identifiers: ISBN 0580174832 ICS 67.100.40 Ice cream and ice confectionery Language: English Subject Keywords: Test equipment;Chemical analysis and testing First presented to the public: 3/12/2025 Original Publication Date: 8/31/1989 Previously Published By: British Standards Institution Place Of Publication: London, United Kingdom Citation: Extents: Number of Pages - 8 License Grantor / Date Granted:   / ( View License ) Date Deposited 2022-02-23 12:38:12.122 Submitter: Nurul Aini Abdul Rahman

All Versions

• Help | 
• About | 
• Privacy Policy