ISO/TS 19046-1:2017
Cheese — Determination of propionic acid level by chromatography — Part 1: Method by gas chromatography
ISO/TS 19046-1| IDF/RM 233-1:2017 specifies a method for the determination of propionic acid level in cheese, using gas chromatography.
| Get this standard | Prices exclude GST | |
|---|---|---|
| PDF ( Single user document) |
$118.26 NZD
|
|
| Networkable PDF |
Price varies
|
Forewords
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagents
6 Apparatus
7 Sampling
8 Preparation of test sample
9 Procedure
9.1 Extraction system
9.2 Preparation of the soap
9.3 Quantitative determination by gas chromatography
9.3.1 Calculation of response factor
9.3.2 Determination of the test portion
10 Calculation and expression of results
10.1 Calculation of propionic acid in cheese
10.2 Expression of results
11 Precision
11.1 Interlaboratory test
11.2 Repeatability
12 Test report
Annex A (informative) Example of extraction system
Annex B (informative) Example of GC chromatogram
Annex C (informative) Interlaboratory test
Bibliography
Keep me up-to-date
Register to receive notifications when updates are made to this standard.
Related Information
Similar Standards
-
BS 4285-2.5:1989
Microbiological examination for dairy purposes. Methods of general application for enumeration of microorganisms, Enumeration of bacteria by direct microscopic counts
-
BS 4285-3.11:1985
Microbiological examination for dairy purposes. Methods for detection and/or enumeration of specific groups of microorganisms, Detection and enumeration of faecal streptococci
-
BS 4285-3.2:1991
Microbiological examination for dairy purposes. Methods for detection and/or enumeration of specific groups of microorganisms, Enumeration of thermoduric bacteria
-
BS 4285-3.4.2:1989
Microbiological examination for dairy purposes. Methods for detection and/or enumeration of specific groups of microorganisms. Enumeration of lipolytic microorganisms, Tributyrin agar method
Forewords
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagents
6 Apparatus
7 Sampling
8 Preparation of test sample
9 Procedure
9.1 Extraction system
9.2 Preparation of the soap
9.3 Quantitative determination by gas chromatography
9.3.1 Calculation of response factor
9.3.2 Determination of the test portion
10 Calculation and expression of results
10.1 Calculation of propionic acid in cheese
10.2 Expression of results
11 Precision
11.1 Interlaboratory test
11.2 Repeatability
12 Test report
Annex A (informative) Example of extraction system
Annex B (informative) Example of GC chromatogram
Annex C (informative) Interlaboratory test
Bibliography