UNI EN ISO 9233-2 : 2013

Name: UNI EN ISO 9233-2 : 2013
Brand: UNI

Superseded

View Superseded by

CHEESE, CHEESE RIND AND PROCESSED CHEESE - DETERMINATION OF NATAMYCIN CONTENT - PART 2: HIGH-PERFORMANCE LIQUID CHROMATOGRAPHIC METHOD FOR CHEESE, CHEESE RIND AND PROCESSED CHEESE

Superseded date

28-05-2022

Published date

01-01-2013

Publisher

Ente Nazionale Italiano di Unificazione (UNI)

Foreword
1 Scope
2 Terms and definitions
3 Principle
4 Reagents
5 Apparatus
6 Sampling
7 Preparation of test sample
8 Procedure
9 Calculation and expression of results
10 Precision
11 Test report
Annex A (informative) - Examples
Annex B (informative) - Results of interlaboratory trial
Bibliography

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].

Committee	CT 3
DocumentType	Standard
PublisherName	Ente Nazionale Italiano di Unificazione (UNI)
Status	Superseded
SupersededBy	UNI EN ISO 9233-2:2018

Standards	Relationship
EN ISO 9233-2:2018	Identical
ISO 9233-2:2007	Identical

ISO 707:2008	Milk and milk products — Guidance on sampling
ISO 5725:1986	Precision of test methods Determination of repeatability and reproducibility for a standard test method by inter-laboratory tests