BS EN ISO 9233-2:2018

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Cheese, cheese rind and processed cheese. Determination of natamycin content – High-performance liquid chromatographic method for cheese, cheese rind and processed cheese

Published By	Publication Date	Number of Pages
BSI	2018	22

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Categories: 67.100.30 - Cheese, BSI

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Description

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

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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 and processed cheese
12	9 Procedure 9.1 Test portion 9.1.1 Cheese rind 9.1.2 Cheese interior and processed cheese 9.2 Preparation of test solution 9.2.1 Cheese rind 9.2.2 Cheese interior and processed cheese
13	9.3 Determination 9.3.1 Determination and detection limits 9.3.2 Adjustment of the liquid chromatograph (6.14) 9.3.3 Calibration graph 9.3.4 Test solution
14	9.3.5 Low natamycin content 10 Calculation and expression of results 10.1 Calculation of natamycin mass fraction
15	10.2 Calculation of surface-area-related natamycin mass 10.3 Correction of results 10.4 Expression of results 11 Precision 11.1 Interlaboratory tests 11.2 Repeatability 11.3 Reproducibility 12 Test report
17	Annex A (informative) Examples
19	Annex B (informative) Results of interlaboratory trial
20	Bibliography

Additional information

Status	Confirmed
Pages	22
Publication Date	2018-05-15
ISBN	978 0 580 51672 6
Standard Number	BS EN ISO 9233-2:2018
Title	Cheese, cheese rind and processed cheese. Determination of natamycin content – High-performance liquid chromatographic method for cheese, cheese rind and processed cheese
Identical National Standard Of	EN ISO 9233-2:2018, ISO 9233-2:2018
Replaces	BS EN ISO 9233-2:2013
Descriptors	Liquid chromatography, Food testing, Food preservatives, Food products, Dairy products, Chemical analysis and testing, Cheese, Determination of content, Microbiological-growth-resisting materia
Publisher	BSI
Committee	AW/5
ICS Codes	67.100.30 - Cheese

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BS EN ISO 9233-2:2018

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