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>BSI Standards >67 FOOD TECHNOLOGY>67.100 Milk and milk products>67.100.30 Cheese>BS EN ISO 9233-1:2018 Cheese, cheese rind and processed cheese. Determination of natamycin content Molecular absorption spectrometric method for cheese rind
immediate downloadReleased: 2018-05-15
BS EN ISO 9233-1:2018 Cheese, cheese rind and processed cheese. Determination of natamycin content Molecular absorption spectrometric method for cheese rind

BS EN ISO 9233-1:2018

Cheese, cheese rind and processed cheese. Determination of natamycin content Molecular absorption spectrometric method for cheese rind

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Standard number:BS EN ISO 9233-1:2018
Pages:24
Released:2018-05-15
ISBN:978 0 580 51671 9
Status:Standard
DESCRIPTION

BS EN ISO 9233-1:2018


This standard BS EN ISO 9233-1:2018 Cheese, cheese rind and processed cheese. Determination of natamycin content is classified in these ICS categories:
  • 67.100.30 Cheese

This document 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.


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