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67.100.30 - Cheese

ICS 67.100.30 Details

Cheese

Kase

Fromage

Sir

General Information

Parent
67.100 - Milk and milk products

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Standardization Organization
Technical Committee
Directive
Mandate
50
SIST
SIST EN ISO 11816-2:2024(Main)
Milk and milk products - Determination of alkaline phosphatase activity - Part 2: Fluorimetric method for cheese (ISO 11816-2:2024)
EN ISO 11816-2:2024

This document specifies a fluorimetric method for the determination of alkaline phosphatase (ALP)
(EC 3.1.3.1) activity in cheese.
This method is applicable to soft cheeses, semi-hard and hard cheeses provided that the mould is only on the
surface of the cheese and not also in the inner part (e.g. blue veined cheeses). For large hard cheeses, specific
conditions of sampling apply (see Clause 7).
The instrument used for the determination of ALP can read activities in the supernatant up to 7 000 milliunits
per litre (mU/kg).

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CEN
EN ISO 11816-2:2024(Main)
Milk and milk products - Determination of alkaline phosphatase activity - Part 2: Fluorimetric method for cheese (ISO 11816-2:2024)
SIST EN ISO 11816-2:2024

This document specifies a fluorimetric method for the determination of alkaline phosphatase (ALP) (EC 3.1.3.1) activity in cheese.
This method is applicable to soft cheeses, semi-hard and hard cheeses provided that the mould is only on the surface of the cheese and not also in the inner part (e.g. blue veined cheeses). For large hard cheeses, specific conditions of sampling apply (see Clause 7).
The instrument used for the determination of ALP can read activities in the supernatant up to 7 000 milliunits per litre (mU/kg).

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ISO
ISO 11816-2:2024(Main)
Milk and milk products — Determination of alkaline phosphatase activity — Part 2: Fluorimetric method for cheese

This document specifies a fluorimetric method for the determination of alkaline phosphatase (ALP) (EC 3.1.3.1) activity in cheese. This method is applicable to soft cheeses, semi-hard and hard cheeses provided that the mould is only on the surface of the cheese and not also in the inner part (e.g. blue veined cheeses). For large hard cheeses, specific conditions of sampling apply (see Clause 7). The instrument used for the determination of ALP can read activities in the supernatant up to 7 000 milliunits per litre (mU/kg).

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ISO
ISO/TS 17996:2023(Main)
Cheese — Determination of rheological properties by uniaxial compression at constant displacement rate

This document specifies a method for the determination of rheological properties by uniaxial compression at constant displacement rate in hard and semi-hard cheeses. The method provides standard conditions for sampling and testing, for data representation and general principles of calculation. NOTE Sampling can be difficult with some cheese varieties, e.g. caused by shortness, brittleness, stickiness and soft consistency. In these cases, reliable results cannot be achieved.

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CEN
EN ISO 23319:2022(Main)
Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022)
SIST EN ISO 23319:2022

This document specifies a method for the determination of the fat content of all types of cheese and processed cheese products containing lactose of below 5 % (mass fraction) of non-fat solids, and all types of caseins and caseinates.
The method is not applicable to fresh cheese types containing, for example, fruits, syrup or muesli. For such products, the Schmid-Bondzynski-Ratzlaff (SBR) principle is not applicable due to high concentrations of sugars. For these products, the method using the Weibull-Berntrop principle (see ISO 8262-3 | IDF 124-3) is appropriate.

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CEN
EN ISO 24223:2021(Main)
Cheese - Guidance on sample preparation for physical and chemical testing (ISO 24223:2021)
SIST EN ISO 24223:2022

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 [22].
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.

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SIST
SIST EN ISO 23319:2022(Main)
Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022)
EN ISO 23319:2022

This document specifies a method for the determination of the fat content of all types of cheese and
processed cheese products containing lactose of below 5 % (mass fraction) of non-fat solids, and all
types of caseins and caseinates.
The method is not applicable to fresh cheese types containing, for example, fruits, syrup or muesli.
For such products, the Schmid-Bondzynski-Ratzlaff (SBR) principle is not applicable due to high
concentrations of sugars. For these products, the method using the Weibull-Berntrop principle (see
ISO 8262-3 | IDF 124-3[4]) is appropriate.

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ISO
ISO 23319:2022(Main)
Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method

This document specifies a method for the determination of the fat content of all types of cheese and processed cheese products containing lactose of below 5 % (mass fraction) of non-fat solids, and all types of caseins and caseinates. The method is not applicable to fresh cheese types containing, for example, fruits, syrup or muesli. For such products, the Schmid-Bondzynski-Ratzlaff (SBR) principle is not applicable due to high concentrations of sugars. For these products, the method using the Weibull-Berntrop principle (see ISO 8262-3 | IDF 124-3) is appropriate.

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SIST
SIST EN ISO 24223:2022(Main)
Cheese - Guidance on sample preparation for physical and chemical testing (ISO 24223:2021)
EN ISO 24223:2021

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 [22].
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.

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ISO
ISO 24223:2021(Main)
Cheese — Guidance on sample preparation for physical and chemical testing

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 [22]. 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.

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CEN
EN ISO 9233-1:2018(Main)
Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 1: Molecular absorption spectrometric method for cheese rind (ISO 9233-1:2018)
SIST EN ISO 9233-1:2018

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.

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CEN
EN ISO 9233-2:2018(Main)
Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese (ISO 9233-2:2018)
SIST EN ISO 9233-2:2018

ISO 9233-2 | IDF 140-2:2018 specifies 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/dm2.

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SIST
SIST EN ISO 9233-2:2018(Main)
Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese (ISO 9233-2:2018)
EN ISO 9233-2:2018

This document specifies 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/dm2.

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SIST
SIST EN ISO 9233-1:2018(Main)
Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 1: Molecular absorption spectrometric method for cheese rind (ISO 9233-1:2018)
EN ISO 9233-1:2018

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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ISO
ISO 9233-2:2018(Main)
Cheese, cheese rind and processed cheese — Determination of natamycin content — Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese

ISO 9233-2 | IDF 140-2:2018 specifies 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/dm2.

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ISO
ISO 9233-1:2018(Main)
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.

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ISO
ISO/TS 19046-1:2017(Main)
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.

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ISO
ISO/TS 19046-2:2017(Main)
Cheese — Determination of propionic acid level by chromatography — Part 2: Method by ion exchange chromatography

ISO/TS 19046-2 | IDF/RM 233-2:2017 specifies a method for the determination of propionic acid level in cheese, using ion exchange chromatography.

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SIST
SIST EN ISO 5534:2004/AC:2013(Corrigendum)
Cheese and processed cheese - Determination of the total solids content (Reference method) - Technical Corrigendum 1 (ISO 5534:2004/Cor 1:2013)
EN ISO 5534:2004/AC:2013

This International Standard specifies the reference method for the determination of the total solids content of cheese and processed cheese. NOTE This method may not be applicable to processed cheese preparations as defined in the FAO/WHO Code of Principles Standard A-8.

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EN ISO 5534:2004/AC:2013(Corrigendum)
Cheese and processed cheese - Determination of the total solids content (Reference method) - Technical Corrigendum 1 (ISO 5534:2004/Cor 1:2013)
SIST EN ISO 5534:2004/AC:2013

2013-05-15 LVO: Text arrived in ISO/CS (see notification of 2013-05-13 in dataservice).

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ISO
ISO/TS 18083:2013(Main)
Processed cheese products — Calculation of content of added phosphate expressed as phosphorus

ISO/TS 18083|IDF/RM 51:2013 specifies the calculation of the approximate content of phosphorus from added phosphate salts and phosphorus containing pH-regulating agents in processed cheese products. The method is applicable to processed cheese products derived mainly from cheese varieties with a P/N ratio of 0,12 ± 0,02 and containing no ingredients in quantities substantially affecting the P/N ratio of the cheese raw material.

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ISO
ISO 27871:2011(Main)
Cheese and processed cheese — Determination of the nitrogenous fractions

ISO 27871|IDF 224:2011 specifies a method for determining the nitrogenous fractions in cheeses and processed cheese from cow milk.

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ISO
ISO 2962:2010(Main)
Cheese and processed cheese products — Determination of total phosphorus content — Molecular absorption spectrometric method

ISO 2962|IDF 33:2010 specifies a molecular absorption spectrometric method for the determination of the total phosphorus content of cheese. The method is applicable to all kinds of cheese and to processed cheese products.

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ISO
ISO/TS 27106:2009(Main)
Cheese — Determination of nisin A content by LC-MS and LC-MS-MS

ISO/TS 27106|IDF/RM 217:2009 specifies a method for the quantitative determination of the nisin A content in cheese. The method is suitable for measuring low levels of nisin A with a quantification limit of 1 mg/kg.

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CEN
EN ISO 1854:2008(Main)
Whey cheese - Determination of fat content - Gravimetric method (Reference method) (ISO 1854:2008)
SIST EN ISO 1854:2009

ISO 1854¦IDF 59:2008 specifies the reference method for the determination of fat content of whey cheese.
The method is not applicable to products which do not dissolve completely in ammonia solution or which contain free fatty acids in significant quantities.

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SIST EN ISO 1854:2009(Main)
Whey cheese - Determination of fat content - Gravimetric method (Reference method) (ISO 1854:2008)
EN ISO 1854:2008

This International Standard specifies the reference method for the determination of fat content of whey cheese. The method i s not applicable to products which do not dissolve completely in ammonia solution or which contain free fatty acids in signi ficant quantities.

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ISO
ISO 3433:2008(Main)
Cheese — Determination of fat content — Van Gulik method

ISO 3433│IDF 222:2008 specifies the Van Gulik method for the determination of the fat content, as a mass fraction, of cheese. This method is applicable to all types of cheese. However, it may not give completely satisfactory results when applied to cheeses with an internal mould (blue-veined cheeses).

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ISO
ISO 3432:2008(Main)
Cheese — Determination of fat content — Butyrometer for Van Gulik method

ISO 3432│IDF 221:2008 specifies the characteristics of a butyrometer (including stoppers) for the determination of the fat content, in the range 0 % mass fraction to 40 % mass fraction, of cheese by the Van Gulik method and illustrates suitable devices for weighing and introducing the cheese test portion.

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SIST
SIST EN ISO 5943:2007(Main)
Cheese and processed cheese products - Determination of chloride content - Potentiometric titration method (ISO 5943:2006)
EN ISO 5943:2006

This International Standard specifies a potentiometric titration method for the determination of the chloride content of cheese and processed cheese products. The method is applicable to all cheeses and processed cheese products containing more than 0,2 % (mass fraction) of chloride ion.

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ISO
ISO 12082:2006(Main)
Processed cheese and processed cheese products — Calculation of the content of added citrate emulsifying agents and acidifiers/pH-controlling agents, expressed as citric acid

ISO 12082|IDF 52:2006 specifies a method for the calculation of the approximate content of added citrate emulsifying agents and acidifiers/pH-controlling agents, expressed as citric acid, in processed cheese and processed cheese products. The method is applicable to those processed cheeses and processed cheese products that contain no major ingredients with an appreciable content of citric acid, other than milk powder and/or whey powder.

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ISO
ISO 5943:2006(Main)
Cheese and processed cheese products — Determination of chloride content — Potentiometric titration method

ISO 5943|IDF 88:2006 specifies a potentiometric titration method for the determination of the chloride content of cheese and processed cheese products. The method is applicable to all cheeses and processed cheese products containing more than 0,2 % (mass fraction) of chloride ion.

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ISO
ISO/TS 2963:2006(Main)
Cheese and processed cheese products — Determination of citric acid content — Enzymatic method

ISO/TS 2963|IDF/RM 34:2006 specifies an enzymatic method for the determination of the citric acid content of cheese and processed cheese products.

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CEN
EN ISO 5534:2004(Main)
Cheese and processed cheese - Determination of the total solids content (Reference method) (ISO 5534:2004)
SIST EN ISO 5534:2004

ISO 5534|IDF 4:2004 specifies the reference method for the determination of the total solids content of cheese and processed cheese.

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ISO
ISO 1740:2004(Main)
Milkfat products and butter — Determination of fat acidity (Reference method)

ISO 1740|IDF 6:2004 specifies a method for the determination of the acidity of the fat contained in milkfat products and in butter.

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ISO
ISO 2920:2004(Main)
Whey cheese — Determination of dry matter (Reference method)

ISO 2920|IDF 58:2004 specifies a reference method for the determination of the dry matter of whey cheese.

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SIST
SIST EN ISO 5534:2004(Main)
Cheese and processed cheese - Determination of the total solids content (Reference method) (ISO 5534:2004)
EN ISO 5534:2004

This International Standard specifies the reference method for the determination of the total solids content of cheese and processed cheese. NOTE This method may not be applicable to processed cheese preparations as defined in the FAO/WHO Code of Principles Standard A-8.

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ISO
ISO 5534:2004(Main)
Cheese and processed cheese — Determination of the total solids content (Reference method)

ISO 5534|IDF 4:2004 specifies the reference method for the determination of the total solids content of cheese and processed cheese.

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ISO
ISO 5765-2:2002(Main)
Dried milk, dried ice-mixes and processed cheese — Determination of lactose content — Part 2: Enzymatic method utilizing the galactose moiety of the lactose

ISO 5765-2|IDF 79-2:2002 specifies an enzymatic method for the determination of the lactose content of all types of dried milk, of ice-mixes in dry form in the presence of other carbohydrates and reducing substances, and of processed cheese.

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ISO
ISO 5765-1:2002(Main)
Dried milk, dried ice-mixes and processed cheese — Determination of lactose content — Part 1: Enzymatic method utilizing the glucose moiety of the lactose

ISO 5765-1|IDF 79-1:2002 specifies an enzymatic method for the determination of the lactose content of all types of dried milk, of ice-mixes in dry form in the presence of other carbohydrates and reducing substances, and of processed cheese.

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SIST
SIST EN ISO 11816-2:2016(Main)
Milk and milk products - Determination of alkaline phosphatase activity - Part 2: Fluorometric method for cheese (ISO 11816-2:2016)
EN ISO 11816-2:2016

This part of ISO 11816|IDF 155 specifies a fluorimetric method for the determination of alkaline
phosphatase (ALP, EC 3.1.3.1) activity in cheese.
This method is applicable to soft cheeses, semi-hard and hard cheeses provided that the mould is only
on the surface of the cheese and not also in the inner part (e.g. blue veined cheeses). For large hard
cheeses, specific conditions of sampling apply (see Clause 7).
The instrument can read activities in the supernatant up to 7 000 milliunits per litre (mU/l).

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CEN
EN ISO 11816-2:2016(Main)
Milk and milk products - Determination of alkaline phosphatase activity - Part 2: Fluorimetric method for cheese (ISO 11816-2:2016)
SIST EN ISO 11816-2:2016

ISO 11816-2:2016|IDF 155-2:2016 specifies a fluorimetric method for the determination of alkaline phosphatase (ALP, EC 3.1.3.1) activity in cheese.
This method is applicable to soft cheeses, semi-hard and hard cheeses provided that the mould is only on the surface of the cheese and not also in the inner part (e.g. blue veined cheeses). For large hard cheeses, specific conditions of sampling apply (see Clause 7).
The instrument can read activities in the supernatant up to 7 000 milliunits per litre (mU/l).

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SIST
SIST EN ISO 1735:2005(Main)
Cheese and processed cheese products - Determination of fat content - Gravimetric method (Reference method) (ISO 1735:2004)
EN ISO 1735:2004

This Standard specifies the reference method for the determination of fat content in cheeses and processed cheese.

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CEN
EN ISO 1735:2004(Main)
Cheese and processed cheese products - Determination of fat content - Gravimetric method (Reference method) (ISO 1735:2004)
SIST EN ISO 1735:2005

ISO 1735|IDF 5:2004 specifies the reference method for the determination of the fat content of all types of cheese and processed cheese products having lactose contents of below 5 % (mass fraction) of non-fat solids.

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SIST
SIST EN ISO 9233-2:2013(Main)
Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese (ISO 9233-2:2007 including Amd 1:2012)
EN ISO 9233-2:2013

This part of ISO 9233|IDF 140 specifies 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/dm2.

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SIST
SIST EN ISO 9233-1:2013(Main)
Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 1: Molecular absorption spectrometric method for cheese rind (ISO 9233-1:2007 including Amd 1:2012)
EN ISO 9233-1:2013

This part of ISO 9233|IDF 140 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.

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CEN
EN ISO 9233-1:2013(Main)
Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 1: Molecular absorption spectrometric method for cheese rind (ISO 9233-1:2007 including Amd 1:2012)
SIST EN ISO 9233-1:2013

ISO 9233-1|IDF 140-1:2007 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.

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CEN
EN ISO 9233-2:2013(Main)
Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese (ISO 9233-2:2007 including Amd 1:2012)
SIST EN ISO 9233-2:2013

ISO 9233-2|IDF 140-2:2007 specifies 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/dm2.

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SIST
SIST EN ISO 11816-2:2003(Main)
Milk and milk products - Determination of alkaline phosphatase activity - Part 2: Fluorometric method for cheese (ISO 11816-2:2003)
EN ISO 11816-2:2003

ISO 11816-2|IDF 155-2:2003 specifies a fluorometric method for the determination of alkaline phosphatase activity in cheese.
This method is also applicable to soft cheeses and semi-hard cheeses for distinguishing raw milk cheeses from cheese produced with pasteurized milk, provided that the mould is only on the surface and not also in the inner part (e.g. blue-veined cheeses). This method can also be used to check the proper pasteurization of cheese or its raw material.
In large hard cheeses where the whey curd mixture is scalded at temperatures above 50 degrees Celsius, high temperatures remain for a relatively long time. This is especially the case in the centre of these cheeses, thus promoting phosphatase inactivation. To distinguish, therefore, between hard cheeses from raw milk and hard cheeses from pasteurized milk is difficult and often even impossible by this method.

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CEN
EN ISO 11816-2:2003(Main)
Milk and milk products - Determination of alkaline phosphatase activity - Part 2: Fluorometric method for cheese (ISO 11816-2:2003)
SIST EN ISO 11816-2:2003

ISO 11816-2|IDF 155-2:2003 specifies a fluorometric method for the determination of alkaline phosphatase activity in cheese.
This method is also applicable to soft cheeses and semi-hard cheeses for distinguishing raw milk cheeses from cheese produced with pasteurized milk, provided that the mould is only on the surface and not also in the inner part (e.g. blue-veined cheeses). This method can also be used to check the proper pasteurization of cheese or its raw material.
In large hard cheeses where the whey curd mixture is scalded at temperatures above 50 degrees Celsius, high temperatures remain for a relatively long time. This is especially the case in the centre of these cheeses, thus promoting phosphatase inactivation. To distinguish, therefore, between hard cheeses from raw milk and hard cheeses from pasteurized milk is difficult and often even impossible by this method.

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ISO
ISO 11816-2:2016(Main)
Milk and milk products — Determination of alkaline phosphatase activity — Part 2: Fluorimetric method for cheese

ISO 11816-2:2016|IDF 155-2:2016 specifies a fluorimetric method for the determination of alkaline phosphatase (ALP, EC 3.1.3.1) activity in cheese. This method is applicable to soft cheeses, semi-hard and hard cheeses provided that the mould is only on the surface of the cheese and not also in the inner part (e.g. blue veined cheeses). For large hard cheeses, specific conditions of sampling apply (see Clause 7). The instrument can read activities in the supernatant up to 7 000 milliunits per litre (mU/l).

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