oSIST prEN ISO 24223:2021

Cheese - Guidance on sample preparation for physical and chemical testing (ISO/DIS 24223:2021)

The delivered ISO International Standard gives guidelines for the preparation of cheese samples for physical and chemical testing.

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

Dieses Dokument stellt einen Leitfaden zur Probenvorbereitung von Käse (Frischkäse, (Halb-)Weichkäse, (Halb-)Hartkäse und Schmelzkäse) und Molkenkäse für die physikalische und chemische Analyse, einschließlich der Analyse durch die Anwendung instrumenteller Methoden, zur Verfügung.
Dieses Dokument beschreibt die Schritte der Probenahme (Entnahme von Teilproben) und Probenvorbereitung, die nach der Probenahme nach ISO 707 | IDF 50 und vor verfahrensspezifischen Probenvorbereitungen, zum Beispiel bei den in Anhang A aufgeführten Analysemethoden, durchgeführt werden.
ANMERKUNG 1 Die Analyse auf flüchtige Substanzen, Nebenbestandteile oder Allergene erfordert möglicherweise zusätzliche Vorsichtsmaßnahmen bei der Probenvorbereitung, 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/DIS 24223:2021)

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

General Information

• Status: Not Published
• Public Enquiry End Date: 19-May-2021
• ICS: 67.100.30 - Cheese
• Technical Committee: KŽP - Agricultural food products
• Current Stage: 4020 - Public enquire (PE) (Adopted Project)
• Start Date: 02-Apr-2021
• Due Date: 20-Aug-2021
• Completion Date: 28-May-2021
• Ref Project: prEN ISO 24223 - Cheese - Guidance on sample preparation for physical and chemical testing (ISO/DIS 24223:2021)

Standards Content (sample)

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.

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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: [phone] Phone: [phone]
Fax: [phone]
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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 ................................................................................................................................................................................. 2

4.5 Blending machine (with samples unsuitable for grinding) .............................................................................. 2

4.6 Spoons, spatulas or pestle in a mortar ............................................................................................................................... 2

4.7 Mixing equipment ................................................................................................................................................................................ 2

4.8 Container with cover ......................................................................................................................................................................... 3

4.9 Sample container for storage...................................................................................................................................................... 3

4.10 Sieves ............................................................................................................................................................................................................... 3

5 Sample receipt ........................................................................................................................................................................................................ 3

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) ............................................................. 4

6.2.3 Cheese with included additions (herbs, spices, condiments, olives and nuts etc.) 4

6.2.4 Fresh cheese (e.g. cottage cheese, fromage frais, cream cheese, etc.) ................................ 4

6.3 Removal of parts not objective to subsequent analysis ....................................................................................... 4

6.4 Removal of the non-edible outer part ................................................................................................................................. 4

6.5 Cutting ............................................................................................................................................................................................................ 5

6.6 Grinding or blending .......................................................................................................................................................................... 5

6.7 Final preparation steps before analysis or storage ................................................................................................. 6

7 Test report ................................................................................................................................................................................................................... 6

Annex A (informative) ISO | IDF standards with method-specific sample preparations ...............................7

Bibliography ................................................................................................................................................................................................................................ 9

© ISO and IDF 2021 – All rights reserved iii
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oSIST prEN ISO 24223:2021
ISO/DIS 24223:2021(E)
IDF 253:2021(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.

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.

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 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.
iv © 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)

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).

© ISO and IDF 2021 – All rights reserved v
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oSIST prEN ISO 24223:2021
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oSIST prEN ISO 24223:2021
ISO/DIS 24223:2021(E)
DRAFT INTERNATIONAL STANDARD
IDF 253:2021(E)
Cheese — Guidance on sample preparation for physical
and chemical testing
1 Scope

This document provides guidance on sample preparation of cheese (fresh cheese, (semi)soft cheese,

(semi)hard cheese and 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 to be carried out after

sampling according to ISO 707 | IDF 50 and prior to method-specific sample preparations, for example

as with analytical methods listed in Annex A.

NOTE 1 Analysis on volatile substances, minor components or allergens may require additional precautionary

measures in sample preparation in order to avoid loss of or contamination with one or more target analytes.

2 Normative references

The following documents are referred to in the text in such a way that some or all of their content

constitutes requirements of this document. For dated references, only the edition cited applies. For

undated references, the latest edition of the referenced document (including any amendments) applies.

ISO 707, Milk and milk products — Guidance on sampling
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.

ISO and IEC maintain terminological databases for use in standardization at the following addresses:

— ISO Online browsing platform: available at https:// www .iso .org/ obp
— IEC Electropedia: available at http:// www .electropedia .org/
3.1
cheese surface

outer layer or parts of the cheese, even in the sliced, shredded or grated form, including the outside of

the whole cheese, disregarding whether a rind has been formed or not
[SOURCE: CODEX STAN 283-1978 – General Standard for Cheese]
3.2
cheese coating

layer or film of non-cheese material which helps protecting the cheese against microorganisms and

physical damage during retail handling and, in some cases, it contributes to the presentation of the cheese

[SOURCE: CODEX STAN 283-1978 – General Standard for Cheese]
3.3
cheese rind

semi-closed layer of cheese with a lower moisture content at the outside of the cheese developed during

ripening of the cheese
[SOURCE: CODEX STAN 283-1978 – General Standard for Cheese]
© ISO and IDF 2021 – All rights reserved 1
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oSIST prEN ISO 24223:2021
ISO/DIS 24223:2021(E)
IDF 253:2021(E)
3.4
cheese paste
interior part of a cheese, remaining after removal of the coating and the rind
[SOURCE: CODEX STAN 283-1978 – General Standard for Cheese]
3.5
non-edible parts
parts of the cheese that are specified as not intended for
...