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CHEESE, CHEESE RIND AND PROCESSED CHEESE - DETERMINATION OF NATAMYCIN CONTENT - PART 2: HIGH-PERFORMANCE LIQUID CHROMATOGRAPHIC METHOD FOR CHEESE, CHEESE RIND AND PROCESSED CHEESE (ISO 9233-2:2018)
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Available format(s): Hardcopy, PDF
Superseded date: 17-06-2018
Language(s): English
Published date: 01-01-2013
Publisher: National Standards Authority of Ireland
For Harmonized Standards, check the EU site to confirm that the Standard is cited in the Official Journal.Only cited Standards give presumption of conformance to New Approach Directives/Regulations.Dates of withdrawal of national standards are available from NSAI.
National ForewordEuropean forewordForeword1 Scope2 Normative references3 Terms and definitions4 Principle5 Reagents6 Apparatus7 Sampling8 Preparation of test sample9 Procedure10 Calculation and expression of results11 Precision12 Test reportAnnex A (informative) - ExamplesAnnex B (informative) - Results of interlaboratory trialBibliography
Describes 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/dm[2].
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