EN ISO 24223:2021

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
• 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: 6060 - Definitive text made available (DAV) - Publishing
• Start Date: 15-Dec-2021
• Completion Date: 15-Dec-2021
• Ref Project: SIST EN ISO 24223:2022 - Cheese - Guidance on sample preparation for physical and chemical testing (ISO 24223:2021)

Standards Content (Sample)

SLOVENSKI STANDARD
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
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

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.

Contents Page
European foreword . 3

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.

INTERNATIONAL ISO
STANDARD 24223
IDF 253
First edition
2021-11
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
Reference numbers
ISO 24223:2021(E)
IDF 253:2021(E)
ISO 24223:2021(E)
IDF 253:2021(E)
© 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: [phone] Phone: [phone]
Fax: [phone]
Email: [e-mail] Email: [e-mail]
Website: www.iso.org Website: www.fil-idf.org
Published in Switzerland
ii
ISO 24223:2021(E)
IDF 253:2021(E)
Contents Page
Forewords .iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Apparatus . 2
5 Sample receipt . 2
6 Procedure .3
6.1 General . 3
6.2 Cheese-specific pre-preparation . 3
6.2.1 Cheese packaged and stored in liquid (e.g. high moisture mozzarella in
governing liquid, cheese in brine, cheese in oil). 3
6.2.2 Blue veined cheese (e.g. stilton, gorgonzola, roquefort) . 3
6.2.3 Cheese with included additions (e.g. herbs, spices, condiments, olives and
nuts) . 3
6.2.4 Fresh cheese (e.g. cottage cheese, fromage frais, cream cheese) . 3
6.3 Removal of parts not objective to subsequent analysis . 4
6.4 Removal of the non-edible outer part . 4
6.5 Cutting . . 4
6.6 Grinding or blending . 4
6.7 Final preparation steps before analysis or storage . 5
7 Test report . 5
Bibliography . 6
iii
ISO 24223:2021(E)
IDF 253:2021(E)
Forewords
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.
The procedures used to develop this document and those intended for its further maintenance are
described in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the
different types of ISO documents should be noted. This document was drafted in accordance with the
editorial rules of the ISO/IEC Directives, Part 2 (see www.iso.org/directives).
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. Details of
any patent rights identified during the development of the document will be in the Introduction and/or
on the ISO list of patent declarations received (see www.iso.org/patents).
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and
expressions related to conformity assessment, as well as information about ISO’s adherence to
the World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT) see
www.iso.org/iso/foreword.html.
This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 5,
Milk and milk products, and the International Dairy Federation (IDF), in collaboration with the European
Committee for Standardization (CEN) Technical Committee CEN/TC 302, Milk and milk products –
Methods of sampling and analysis, in accordance with the Agreement of technical cooperation between
ISO and CEN (Vienna Agreement). It is being published jointly by ISO and IDF.
Any feedback or questions on this document should be directed to the user’s national standards body. A
complete listing of these bodies can be found at www.iso.org/members.html.
iv
ISO 24223:2021(E)
IDF 253:2021(E)
IDF (the International Dairy Federation) is a non-profit private sector organization representing the
interests of various stakeholders in dairying at the global level. IDF members are organized in National
Committees, which are national associations composed of representatives of dairy-related national
interest groups including dairy farmers, dairy processing industry, dairy suppliers, academics and
governments/food control authorities.
ISO and IDF collaborate closely on all matters of standardization relating to methods of analysis
and sampling for milk and milk products. Since 2001, ISO and IDF jointly publish their International
Standards using the logos and reference numbers of both organizations.
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. IDF shall not be held responsible for identifying any or all such patent rights. Details of
any patent rights identified during the development of the document will be in the Introduction and/or
on the ISO list of patent declarations received (see www.iso.org/patents).
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
This document was prepared by the IDF Standing Committee on Analytical Methods for Composition and
ISO Technical Committee ISO/TC 34, Food products, Subcommittee SC 5, Milk and milk products. It is
being published jointly by ISO and IDF.
The work was carried out by the IDF/ISO Action Team on C49 of the Standing Committee on Analytical
Methods for Composition under the aegis of its project leader Mr K. van Cleef (NL).
v
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