Cheese - Guidance on sample preparation for physical and chemical testing (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.

Käse - Leitfaden zur Probenvorbereitung für die physikalische und chemische Prüfung (ISO 24223:2021)

Dieses Dokument stellt einen Leitfaden zur Probenvorbereitung von Frischkäse, (Halb )Weichkäse, (Halb )Hartkäse, Schmelzkäse und Molkenkäse für die physikalische und chemische Analyse, einschließlich der Analyse durch die Anwendung instrumenteller Verfahren, zur Verfügung.
Dieses Dokument beschreibt die Schritte der Probenahme (bzw. Entnahme von Teilproben) und Probenvorbereitung, die nach der Probenahme nach ISO 707 | IDF 50 und vor verfahrensspezifischen Probenvorbereitungen, wie z. B. bei den in Literaturhinweisen [2] bis [22] aufgeführten Analyseverfahren, durchgeführt werden.
ANMERKUNG   Die Analyse auf flüchtige Substanzen, Nebenbestandteile oder Allergene kann zusätzliche Vorsichtsmaßnahmen bei der Probenvorbereitung erfordern, um den Verlust von oder die Verunreinigung mit einem oder mehreren Zielanalyten zu vermeiden.

Fromage - Lignes directrices pour la préparation des échantillons en vue des essais physiques et chimiques (ISO 24223:2021)

Le présent document donne des lignes directrices pour la préparation d’échantillons de fromage frais, fromage à pâte (semi-)molle, fromage à pâte (semi-)dure, fromage fondu et de fromage de lactosérum en vue d’analyses physiques et chimiques, en incluant l’analyse par l’application de méthodes instrumentales.
Le présent document décrit les étapes de (sous-)échantillonnage et de préparation d'échantillons effectuées après l'échantillonnage conformément à l’ISO 707 | FIL 50 et avant les préparations d’échantillons spécifiques de la méthode, par exemple avec les méthodes analytiques répertoriées dans les Références [2] à [22].
NOTE            L’analyse des substances volatiles, des composants mineurs ou des allergènes, peut nécessiter des précautions supplémentaires lors de la préparation des échantillons, afin d’éviter toute perte d’un ou de plusieurs analytes cibles ou contamination par un ou plusieurs analytes cibles.

Sir - Navodilo za pripravo vzorcev za fizikalno in kemijsko preskušanje (ISO 24223:2021)

Ta dokument vsebuje navodila za pripravo vzorcev svežega sira, (pol)mehkega sira, (pol)trdega sira, topljenega sira in sira iz sirotke za fizikalno oziroma kemijsko analizo, vključno z analizo z uporabo instrumentalnih metod.
Ta dokument opisuje (pod)vzorčenje in korake priprave vzorcev, ki se izvajajo po vzorčenju
v skladu s standardom ISO 707 | IDF 50 ter pred pripravami vzorcev, odvisnih od metode, npr. kot pri analitskih
metodah, navedenih v referencah od [2] do [22].
OPOMBA: Analiza pri hlapnih snoveh, manjših sestavinah ali alergenih lahko zahteva dodatne previdnostne ukrepe pri pripravi vzorcev za namene preprečevanja izgub ali onesnaženja z enim ali več ciljnimi analiti.

General Information

Status
Published
Publication Date
14-Dec-2021
Withdrawal Date
29-Jun-2022
Current Stage
6060 - Definitive text made available (DAV) - Publishing
Start Date
15-Dec-2021
Completion Date
15-Dec-2021

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Standards Content (Sample)

SLOVENSKI STANDARD
SIST EN ISO 24223:2022
01-februar-2022
Sir - Navodilo za pripravo vzorcev za fizikalno in kemijsko preskušanje (ISO
24223:2021)
Cheese - Guidance on sample preparation for physical and chemical testing (ISO
24223:2021)
Fromage - Lignes directrices pour la préparation des échantillons en vue des essais
physiques et chimiques (ISO 24223:2021)
Fromage - Lignes directrices pour la préparation des échantillons en vue des essais
physiques et chimiques (ISO 24223:2021)
Ta slovenski standard je istoveten z: EN ISO 24223:2021
ICS:
67.100.30 Sir Cheese
SIST EN ISO 24223:2022 en,fr,de
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

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SIST EN ISO 24223:2022

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SIST EN ISO 24223:2022


EN ISO 24223
EUROPEAN STANDARD

NORME EUROPÉENNE

December 2021
EUROPÄISCHE NORM
ICS 67.100.30
English Version

Cheese - Guidance on sample preparation for physical and
chemical testing (ISO 24223:2021)
Fromage - Lignes directrices pour la préparation des Käse - Leitfaden zur Probenvorbereitung für die
échantillons en vue des essais physiques et chimiques physikalische und chemische Prüfung (ISO
(ISO 24223:2021) 24223:2021)
This European Standard was approved by CEN on 13 December 2021.

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, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway,
Poland, Portugal, Republic of North Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and
United Kingdom.





EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION

EUROPÄISCHES KOMITEE FÜR NORMUNG

CEN-CENELEC Management Centre: Rue de la Science 23, B-1040 Brussels
© 2021 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 24223:2021 E
worldwide for CEN national Members.

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SIST EN ISO 24223:2022
EN ISO 24223:2021 (E)
Contents Page
European foreword . 3

2

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SIST EN ISO 24223:2022
EN ISO 24223:2021 (E)
European foreword
This document (EN ISO 24223:2021) has been prepared by Technical Committee ISO/TC 34 "Food
products" in collaboration with 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 June 2022, and conflicting national standards shall be
withdrawn at the latest by June 2022.
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. CEN shall not be held responsible for identifying any or all such patent rights.
Any feedback and questions on this document should be directed to the users’ national standards
body/national committee. A complete listing of these bodies can be found on the CEN website.
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, France, Germany, Greece, Hungary, Iceland,
Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Republic of
North Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the
United Kingdom.
Endorsement notice
The text of ISO 24223:2021 has been approved by CEN as EN ISO 24223:2021 without any modification.


3

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SIST EN ISO 24223:2022

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SIST EN ISO 24223:2022
INTERNATIONAL ISO
STANDARD 24223
IDF 253
First edition
2021-11
Che
...

SLOVENSKI STANDARD
oSIST prEN ISO 24223:2021
01-maj-2021
Sir - Navodilo za pripravo vzorcev za fizikalno in kemijsko preskušanje (ISO/DIS
24223:2021)
Cheese - Guidance on sample preparation for physical and chemical testing (ISO/DIS
24223:2021)
Käse - Leitfaden zur Probenvorbereitung für die physikalische und chemische Prüfung
(ISO/DIS 24223:2021)
Fromage - Lignes directrices pour la préparation des échantillons en vue des essais
physiques et chimiques (ISO/DIS 24223:2021)
Ta slovenski standard je istoveten z: prEN ISO 24223
ICS:
67.100.30 Sir Cheese
oSIST prEN ISO 24223:2021 en,fr,de
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

---------------------- Page: 1 ----------------------
oSIST prEN ISO 24223:2021

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oSIST prEN ISO 24223:2021
DRAFT INTERNATIONAL STANDARD
ISO/DIS 24223
IDF 253
ISO/TC 34/SC 5 Secretariat: NEN
Voting begins on: Voting terminates on:
2021-03-16 2021-06-08
Cheese — Guidance on sample preparation for physical
and chemical testing
Fromage — Lignes directrices pour la préparation des échantillons en vue des essais physiques et
chimiques
ICS: 67.100.30
THIS DOCUMENT IS A DRAFT CIRCULATED
This document is circulated as received from the committee secretariat.
FOR COMMENT AND APPROVAL. IT IS
THEREFORE SUBJECT TO CHANGE AND MAY
NOT BE REFERRED TO AS AN INTERNATIONAL
STANDARD UNTIL PUBLISHED AS SUCH.
IN ADDITION TO THEIR EVALUATION AS
ISO/CEN PARALLEL PROCESSING
BEING ACCEPTABLE FOR INDUSTRIAL,
TECHNOLOGICAL, COMMERCIAL AND
USER PURPOSES, DRAFT INTERNATIONAL
STANDARDS MAY ON OCCASION HAVE TO
BE CONSIDERED IN THE LIGHT OF THEIR
POTENTIAL TO BECOME STANDARDS TO
WHICH REFERENCE MAY BE MADE IN
Reference numbers
NATIONAL REGULATIONS.
ISO/DIS 24223:2021(E)
RECIPIENTS OF THIS DRAFT ARE INVITED
IDF 253:2021(E)
TO SUBMIT, WITH THEIR COMMENTS,
NOTIFICATION OF ANY RELEVANT PATENT
RIGHTS OF WHICH THEY ARE AWARE AND TO
©
PROVIDE SUPPORTING DOCUMENTATION. ISO and IDF 2021

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oSIST prEN ISO 24223:2021
ISO/DIS 24223:2021(E)
IDF 253:2021(E)
COPYRIGHT PROTECTED DOCUMENT
© ISO and IDF 2021
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting
on the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address
below or ISO’s member body in the country of the requester.
ISO copyright office International Dairy Federation
CP 401 • Ch. de Blandonnet 8 Silver Building • Bd Auguste Reyers 70/B
CH-1214 Vernier, Geneva B-1030 Brussels
Phone: +41 22 749 01 11 Phone: +32 2 325 67 40
Fax: +32 2 325 67 41
Email: copyright@iso.org Email: info@fil-idf.org
Website: www.iso.org Website: www.fil-idf.org
Published in Switzerland
ii © ISO and IDF 2021 – All rights reserved

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oSIST prEN ISO 24223:2021
ISO/DIS 24223:2021(E)
IDF 253:2021(E)
Contents Page
Foreword .iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Devices and tools . 2
4.1 General . 2
4.2 Knife or other suitable cutting device . 2
4.3 Peeling device . 2
4.4 Grinding machine .
...

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