BS EN ISO 9233-1:2018

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Cheese, cheese rind and processed cheese. Determination of natamycin content – Molecular absorption spectrometric method for cheese rind

Published By	Publication Date	Number of Pages
BSI	2018	24

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Categories: 67.100.30 - Cheese, BSI

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Description

This document specifies a method for the determination in cheese rind of natamycin mass fraction of above 0,5 mg/kg and surface-area-related natamycin mass of above 0,03 mg/dm².

NOTE It is possible that the method is suitable for detecting migration of natamycin into the cheese.

PDF Catalog

PDF Pages	PDF Title
2	National foreword
4	European foreword
6	Foreword
9	1 Scope 2 Normative references 3 Terms and definitions 4 Principle
10	5 Reagents 6 Apparatus
11	7 Sampling 8 Preparation of test sample 8.1 Cheese rind 8.2 Cheese interior
12	9 Procedure 9.1 Test portion 9.1.1 Cheese rind 9.1.2 Cheese interior 9.2 Preparation of test solution 9.2.1 Cheese rind 9.2.2 Cheese interior
13	9.3 Determination 9.3.1 Determination and detection limits 9.3.2 UV absorbance of natamycin standard working solution 9.3.3 Test solution 9.3.4 Low natamycin content
14	10 Calculation and expression of results 10.1 Calculation of natamycin mass fraction 10.2 Calculation of absorbance
15	10.3 Calculation of surface-area-related natamycin mass 10.4 Correction of results 10.5 Expression of results 11 Precision 11.1 Interlaboratory tests 11.2 Repeatability
16	11.3 Reproducibility 12 Test report
17	Annex A (informative) Examples
21	Annex B (informative) Results of interlaboratory trial
22	Bibliography

Additional information

Status	Confirmed
Pages	24
Publication Date	2018-05-15
ISBN	978 0 580 51671 9
Standard Number	BS EN ISO 9233-1:2018
Title	Cheese, cheese rind and processed cheese. Determination of natamycin content – Molecular absorption spectrometric method for cheese rind
Identical National Standard Of	EN ISO 9233-1:2018, ISO 9233-1:2018
Replaces	BS EN ISO 9233-1:2013
Descriptors	Microbiological-growth-resisting materia, Chemical analysis and testing, Determination of content, Molecular absorption spectrophotometry, Food products, Cheese, Food preservatives, Dairy products, Food testing
Publisher	BSI
Committee	AW/5
ICS Codes	67.100.30 - Cheese

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BS EN ISO 9233-1:2018

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