EN ISO 9233-1:2013

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)

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.

Käse, Käserinde und Schmelzkäse - Bestimmung des Natamycingehalts - Teil 1: Molekularabsorptionsspektrometrisches Verfahren für Käserinde (ISO 9233-1:2007 einschließlich Amd 1:2012)

Der vorliegende Teil von ISO 9233|IDF 140 legt ein Verfahren für die Bestimmung des Natamycin-Massenanteils oberhalb von 0,5 mg/kg und der oberflächenbezogenen Masse von Natamycin oberhalb von 0,03 mg/dm2 in Käserinde fest.
ANMERKUNG   Dieses Verfahren ist möglicherweise geeignet zum Nachweis einer Migration von Natamycin in das Käseinnere.

Fromage, croûte de fromage et fromages fondus - Détermination de la teneur en natamycine - Partie 1: Méthode par spectrométrie d'absorption moléculaire pour croûte de fromage (ISO 9233-1:2007, Amd 1:2012 inclus)

L'ISO 9233-1|FIL 140-1:2007 spécifie une méthode de détermination de la teneur en natamycine présente dans la croûte de fromage supérieure à 0,5 mg/kg et de la masse, exprimée par rapport à la surface, de natamycine de la croûte de fromage supérieure à 0,03 mg/dm2.

Sir, skorja sira in topljeni sir - Določevanje natamicina - 1. del: Molekularna absorpcijska spektrometrijska metoda za skorjo sira (ISO 9233-1:2007, vključno z Amd 1:2012)

Ta del ISO 9233|IDF 140 določa metodo za določevanje natamicina z masnim deležem nad 0,5 mg/kg v skorji sira in mase natamicina na površini skorje sira nad 0,03 mg/dm2.

General Information

• Status: Withdrawn
• Publication Date: 28-May-2013
• Withdrawal Date: 08-May-2018
• ICS: 67.100.30 - Cheese
• Technical Committee: CEN/TC 302 - Milk and milk products - Methods of sampling and analysis
• Drafting Committee: CEN/TC 302 - Milk and milk products - Methods of sampling and analysis
• Current Stage: 9960 - Withdrawal effective - Withdrawal
• Completion Date: 09-May-2018
• Ref Project: SIST EN ISO 9233-1:2013 - 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)

Relations

• Replaced By: EN ISO 9233-1:2018 - Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 1: Molecular absorption spectrometric method for cheese rind (ISO 9233-1:2018)
• Effective Date: 04-Oct-2017

Standards Content (Sample)

SLOVENSKI STANDARD
01-september-2013
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DEVRUSFLMVNDVSHNWURPHWULMVNDPHWRGD]DVNRUMRVLUD,62YNOMXþQR]
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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)
Käse, Käserinde und Schmelzkäse - Bestimmung des Natamycingehalts - Teil 1:
Molekularabsorptionsspektrometrisches Verfahren für Käserinde (ISO 9233-1:2007
einschließlich Amd 1:2012)
Fromage, croûte de fromage et fromages fondus - Détermination de la teneur en
natamycine - Partie 1: Méthode par spectrométrie d'absorption moléculaire pour croûte
de fromage (ISO 9233-1:2007, Amd 1:2012 inclus)
Ta slovenski standard je istoveten z: EN ISO 9233-1:2013
ICS:
67.100.30 Sir Cheese
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

EUROPEAN STANDARD
EN ISO 9233-1
NORME EUROPÉENNE
EUROPÄISCHE NORM
May 2013
ICS 67.100.30
English Version
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)
Fromage, croûte de fromage et fromages fondus - Käse, Käserinde und Schmelzkäse - Bestimmung des
Détermination de la teneur en natamycine - Partie 1: Natamycingehalts - Teil 1:
Méthode par spectrométrie d'absorption moléculaire pour Molekularabsorptionsspektrometrisches Verfahren für
croûte de fromage (ISO 9233-1:2007, Amd 1:2012 inclus) Käserinde (ISO 9233-1:2007 einschließlich Amd 1:2012)
This European Standard was approved by CEN on 16 May 2013.

CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European
Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national
standards may be obtained on application to the CEN-CENELEC Management Centre or to any CEN member.

This European Standard exists in three official versions (English, French, German). A version in any other language made by translation
under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC Management Centre has the same
status as the official versions.

CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia,
Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania,
Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and United
Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION

EUROPÄISCHES KOMITEE FÜR NORMUNG

Management Centre: Avenue Marnix 17, B-1000 Brussels
© 2013 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 9233-1:2013: E
worldwide for CEN national Members.

Contents Page
Foreword .3

Foreword
The text of ISO 9233-1:2007 including Amd 1:2012 has been prepared by Technical Committee ISO/TC 34
“Food products” of the International Organization for Standardization (ISO) and has been taken over as EN
ISO 9233-1:2013 by Technical Committee CEN/TC 302 “Milk and milk products - Methods of sampling and
analysis” the secretariat of which is held by NEN.
This European Standard shall be given the status of a national standard, either by publication of an identical
text or by endorsement, at the latest by November 2013, and conflicting national standards shall be withdrawn
at the latest by November 2013.
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent
rights. CEN [and/or CENELEC] shall not be held responsible for identifying any or all such patent rights.
According to the CEN-CENELEC Internal Regulations, the national standards organizations of the following
countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech
Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece,
Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal,
Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the United Kingdom.
Endorsement notice
The text of ISO 9233-1:2007 including Amd 1:2012 has been approved by CEN as EN ISO 9233-1:2013
without any modification.
INTERNATIONAL ISO
STANDARD 9233-1
IDF
140-1
First edition
2007-12-15
Cheese, cheese rind and processed
cheese — Determination of natamycin
content —
Part 1:
Molecular absorption spectrometric
method for cheese rind
Fromage, croûte de fromage et fromages fondus — Détermination de la
teneur en natamycine —
Partie 1: Méthode par spectrométrie d'absorption moléculaire pour
croûte de fromage
Reference numbers
ISO 9233-1:2007(E)
IDF 140-1:2007(E)
©
ISO and IDF 2007
ISO 9233-1:2007(E)
IDF 140-1:2007(E)
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ii © ISO and IDF 2007 – All rights reserved

ISO 9233-1:2007(E)
IDF 140-1:2007(E)
Contents Page
Foreword. iv
Foreword. v
1 Scope . 1
2 Terms and definitions. 1
3 Principle. 1
4 Reagents. 2
5 Apparatus . 2
6 Sampling. 3
7 Preparation of test sample. 3
7.1 Cheese rind . 3
7.2 Cheese interior. 3
8 Procedure . 4
8.1 Test portion . 4
8.2 Preparation of test solution . 4
8.3 Determination. 5
9 Calculation and expression of results. 6
9.1 Calculation of natamycin mass fraction. 6
9.2 Calculation of absorbance. 6
9.3 Calculation of surface-area-related natamycin mass . 7
9.4 Correction of results. 7
9.5 Expression of results . 7
10 Precision. 7
10.1 Interlaboratory tests . 7
10.2 Repeatability. 8
10.3 Reproducibility. 8
11 Test report . 8
Annex A (informative) Examples . 9
Annex B (informative) Results of interlaboratory trial. 13
Bibliography . 14

ISO 9233-1:2007(E)
IDF 140-1:2007(E)
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
bodies (ISO member bodies). The work of preparing International Standards is normally carried out through
ISO technical committees. Each member body interested in a subject for which a technical committee has
been established has the right to be represented on that committee. International organizations, governmental
and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the
International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization.International
Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2.
The main task of technical committees is to prepare International Standards. Draft International Standards
adopted by the technical committees are circulated to the member bodies for voting. Publication as an
International Standard requires approval by at least 75 % of the member bodies casting a vote.
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent
rights. ISO shall not be held responsible for identifying any or all such patent rights.
ISO 9233-1|IDF 140-1 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 5,
Milk and milk products and the International Dairy Federation (IDF) and is being published jointly by ISO and
IDF.
This first edition of ISO 9233-1|IDF 140-1, together with ISO 9233-2|IDF 140-2, cancel and replace the first
edition of ISO 9233:1991, which has been technically revised.
ISO 9233|IDF 140 consists of the following parts, under the general title Cheese, cheese rind and processed
cheese — Determination of natamycin content:
⎯ Part 1: Molecular absorption spectrometric method for cheese rind
⎯ Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese
iv © ISO and IDF 2007 – All rights reserved

ISO 9233-1:2007(E)
IDF 140-1:2007(E)
Foreword
IDF (the International Dairy Federation) is a worldwide federation of the dairy sector with a National
Committee in every member country. Every National Committee has the right to be represented on the IDF
Standing Committees carrying out the
...