ISO 9233-1:2018
Cheese, cheese rind and processed cheese — Determination of natamycin content — Part 1: Molecular absorption spectrometric method for cheese rind
ISO 9233-1 | IDF 140-1:2018 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.
| Get this standard | Prices exclude GST | |
|---|---|---|
| PDF ( Single user document) |
$190.00 NZD
|
|
| HardCopy |
$238.00 NZD
|
|
| Networkable PDF |
Price varies
|
Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagents
6 Apparatus
7 Sampling
8 Preparation of test sample
8.1 Cheese rind
8.2 Cheese interior
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
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
10 Calculation and expression of results
10.1 Calculation of natamycin mass fraction
10.2 Calculation of absorbance
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
11.3 Reproducibility
12 Test report
Annex A (informative) Examples
Annex B (informative) Results of interlaboratory trial
Bibliography
Previous versions
Keep me up-to-date
Sign up to receive updates when there are changes to this standard
Related Information
Similar Standards
-
BS 770-1:1986
Methods for chemical analysis of cheese, General introduction
-
BS 770-2:1976
Methods for chemical analysis of cheese, Determination of water content (reference and routine methods)
-
BS 770-5:1976
Methods for chemical analysis of cheese, Determination of pH value
-
BS 770-8:1987
Methods for chemical analysis of cheese, Determination of nitrogen content (reference method)
Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagents
6 Apparatus
7 Sampling
8 Preparation of test sample
8.1 Cheese rind
8.2 Cheese interior
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
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
10 Calculation and expression of results
10.1 Calculation of natamycin mass fraction
10.2 Calculation of absorbance
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
11.3 Reproducibility
12 Test report
Annex A (informative) Examples
Annex B (informative) Results of interlaboratory trial
Bibliography