Cheese - Guidance on sample preparation for physical and chemical testing
Abstract
This document gives guidance on the sample preparation of fresh cheese, (semi)soft cheese, (semi)hard cheese, processed cheese and whey cheese for physical and chemical analysis, including analysis by applying instrumental methods. This document describes the (sub)sampling, and sample preparation steps carried out after sampling according to ISO 707 | IDF 50 and prior to method-specific sample preparations, e.g. as with analytical methods listed in References [2] to [21]. NOTE Analysis on volatile substances, minor components or allergens can require additional precautionary measures in sample preparation in order to avoid loss of or contamination with one or more target analytes.
Begin
2024-05-30
WI
00302104
Planned document number
DIN EN ISO 24223 rev
Project number
05702736
Responsible national committee
NA 057-05-13 AA - Milk and milk products - Methods of sampling and analysis
Responsible european committee
CEN/TC 302 - Milk and milk products - Methods of sampling and analysis
Responsible international committee
ISO/TC 34/SC 5 - Milk and milk products
