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 8262-311DF 124-3).