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)

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.

Käse, Käserinde und Schmelzkäse - Bestimmung des Natamycingehalts - Teil 2: Verfahren mit Hochleistungs-Flüssigchromatographie für Käse, Käserinde und Schmelzkäse (ISO 9233-2:2018)

Das vorliegende Dokument legt ein Verfahren für die Bestimmung des Natamycin Massenanteils oberhalb von 0,5 mg/kg in Käse, Käserinde und Schmelzkäse sowie der oberflächenbezogenen Masse von Natamycin oberhalb von 0,03 mg/dm2 in Käserinde fest.

Fromage, croûte de fromage et fromages fondus - Détermination de la teneur en natamycine - Partie 2: Méthode par chromatographie liquide à haute performance pour fromage, croûte de fromage et fromages fondus (ISO 9233-2:2018)

ISO 9233-2 | FIL 140-2:2018 spécifie une méthode de détermination de la teneur en natamycine présente dans le fromage, la croûte de fromage et les fromages fondus 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 - 2. del: Metoda tekočinske kromatografije visoke ločljivosti za sir, skorjo sira in topljeni sir (ISO 9233-2:2018)

Ta dokument določa metodo za določevanje natamicina z masnim deležem nad
0,5 mg/kg v siru, skorji sira in topljenemu siru in mase natamicina na površini skorje sira
nad 0,03 mg/dm2.

General Information

Status
Published
Public Enquiry End Date
19-Jan-2018
Publication Date
12-Jun-2018
Current Stage
6060 - National Implementation/Publication (Adopted Project)
Start Date
30-May-2018
Due Date
04-Aug-2018
Completion Date
13-Jun-2018

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SLOVENSKI STANDARD
SIST EN ISO 9233-2:2018
01-julij-2018
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SIST EN ISO 9233-2:2013

6LUVNRUMDVLUDLQWRSOMHQLVLU'RORþHYDQMHQDWDPLFLQDGHO0HWRGDWHNRþLQVNH

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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)
Käse, Käserinde und Schmelzkäse - Bestimmung des Natamycingehalts - Teil 2:
Verfahren mit Hochleistungs-Flüssigchromatographie für Käse, Käserinde und
Schmelzkäse (ISO 9233-2:2018)
Fromage, croûte de fromage et fromages fondus - Détermination de la teneur en

natamycine - Partie 2: Méthode par chromatographie liquide à haute performance pour

fromage, croûte de fromage et fromages fondus (ISO 9233-2:2018)
Ta slovenski standard je istoveten z: EN ISO 9233-2:2018
ICS:
67.100.30 Sir Cheese
71.040.50 Fizikalnokemijske analitske Physicochemical methods of
metode analysis
SIST EN ISO 9233-2:2018 en

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

---------------------- Page: 1 ----------------------
SIST EN ISO 9233-2:2018
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SIST EN ISO 9233-2:2018
EN ISO 9233-2
EUROPEAN STANDARD
NORME EUROPÉENNE
May 2018
EUROPÄISCHE NORM
ICS 67.100.30 Supersedes EN ISO 9233-2:2013
English Version
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)

Fromage, croûte de fromage et fromages fondus - Käse, Käserinde und Schmelzkäse - Bestimmung des

Détermination de la teneur en natamycine - Partie 2: Natamycingehalts - Teil 2: Verfahren mit

Méthode par chromatographie liquide à haute Hochleistungs-Flüssigchromatographie für Käse,

performance pour fromage, croûte de fromage et Käserinde und Schmelzkäse (ISO 9233-2:2018)

fromages fondus (ISO 9233-2:2018)
This European Standard was approved by CEN on 4 April 2018.

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, 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

© 2018 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 9233-2:2018 E

worldwide for CEN national Members.
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SIST EN ISO 9233-2:2018
EN ISO 9233-2:2018 (E)
Contents Page

European foreword ....................................................................................................................................................... 3

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SIST EN ISO 9233-2:2018
EN ISO 9233-2:2018 (E)
European foreword

This document (EN ISO 9233-2:2018) 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 November 2018, and conflicting national standards

shall be withdrawn at the latest by November 2018.

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.

This document supersedes EN ISO 9233-2:2013.

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, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland,

Turkey and the United Kingdom.
Endorsement notice

The text of ISO 9233-2:2018 has been approved by CEN as EN ISO 9233-2:2018 without any

modification.
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SIST EN ISO 9233-2:2018
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SIST EN ISO 9233-2:2018
INTERNATIONAL ISO
STANDARD 9233-2
IDF
140-2
Second edition
2018-03
Cheese, cheese rind and processed
cheese — Determination of natamycin
content —
Part 2:
High-performance liquid
chromatographic method for cheese,
cheese rind and processed cheese
Fromage, croûte de fromage et fromages fondus — Détermination de
la teneur en natamycine —
Partie 2: Méthode par chromatographie liquide à haute performance
pour fromage, croûte de fromage et fromages fondus
Reference numbers
ISO 9233-2:2018(E)
IDF 140-2:2018(E)
ISO and IDF 2018
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SIST EN ISO 9233-2:2018
ISO 9233-2:2018(E)
IDF 140-2:2018(E)
COPYRIGHT PROTECTED DOCUMENT
© ISO and IDF 2018

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 • B-1030 Brussels

CH-1214 Vernier, Geneva
Phone: +41 22 749 01 11 Phone: +32 2 325 67 40
Fax: +41 22 749 09 47 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 2018 – All rights reserved
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SIST EN ISO 9233-2:2018
ISO 9233-2:2018(E)
IDF 140-2:2018(E)
Contents Page

Foreword ........................................................................................................................................................................................................................................iv

1 Scope ................................................................................................................................................................................................................................. 1

2 Normative references ...................................................................................................................................................................................... 1

3 Terms and definitions ..................................................................................................................................................................................... 1

4 Principle ........................................................................................................................................................................................................................ 1

5 Reagents ........................................................................................................................................................................................................................ 2

6 Apparatus ..................................................................................................................................................................................................................... 2

7 Sampling ........................................................................................................................................................................................................................ 3

8 Preparation of test sample ......................................................................................................................................................................... 3

8.1 Cheese rind ................................................................................................................................................................................................. 3

8.2 Cheese interior and processed cheese ............................................................................................................................... 4

9 Procedure..................................................................................................................................................................................................................... 4

9.1 Test portion ................................................................................................................................................................................................ 4

9.1.1 Cheese rind ........................................................................................................................................................................... 4

9.1.2 Cheese interior and processed cheese .......................................................................................................... 4

9.2 Preparation of test solution ......................................................................................................................................................... 4

9.2.1 Cheese rind ........................................................................................................................................................................... 4

9.2.2 Cheese interior and processed cheese .......................................................................................................... 4

9.3 Determination ......................................................................................................................................................................................... 5

9.3.1 Determination and detection limits ................................................................................................................ 5

9.3.2 Adjustment of the liquid chromatograph (6.14) .................................................................................. 5

9.3.3 Calibration graph ............................................................................................................................................................. 5

9.3.4 Test solution......................................................................................................................................................................... 5

9.3.5 Low natamycin content .............................................................................................................................................. 6

10 Calculation and expression of results ............................................................................................................................................. 6

10.1 Calculation of natamycin mass fraction ............................................................................................................................. 6

10.2 Calculation of surface-area-related natamycin mass ............................................................................................. 7

10.3 Correction of results ........................................................................................................................................................................... 7

10.4 Expression of results .......................................................................................................................................................................... 7

11 Precision ....................................................................................................................................................................................................................... 7

11.1 Interlaboratory tests .......................................................................................................................................................................... 7

11.2 Repeatability ............................................................................................................................................................................................. 7

11.3 Reproducibility ....................................................................................................................................................................................... 7

12 Test report ................................................................................................................................................................................................................... 8

Annex A (informative) Examples .............................................................................................................................................................................. 9

Annex B (informative) Results of interlaboratory trial ..................................................................................................................11

Bibliography .............................................................................................................................................................................................................................12

© ISO and IDF 2018 – All rights reserved iii
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SIST EN ISO 9233-2:2018
ISO 9233-2:2018(E)
IDF 140-2:2018(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 on 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 the following

URL: 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). It is being published jointly by ISO

and IDF.

This second edition cancels and replaces the first edition (ISO 9233-2 | IDF 140-2:2007), of which it

constitutes a minor revision to incorporate the amendment ISO 9233-2:2007/Amd.1:2012.

A list of all parts in the ISO 9233 | IDF 140 series can be found on the ISO website.

iv © ISO and IDF 2018 – All rights reserved
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SIST EN ISO 9233-2:2018
ISO 9233-2:2018(E)
IDF 140-2:2018(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 additives and

contaminants 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 Joint ISO/IDF Action Team on Selected food additives and vitamins of the

Standing Committee on Analytical methods for additives and contaminants under the aegis of its project

leader, Mr. M. Carl (DE).
© ISO and IDF 2018 – All rights reserved v
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SIST EN ISO 9233-2:2018
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SIST EN ISO 9233-2:2018
ISO 9233-2:2018(E)
INTERNATIONAL STANDARD
IDF 140-2:2018(E)
Cheese, cheese rind and processed cheese —
Determination of natamycin content —
Part 2:
High-performance liquid chromatographic method for
cheese, cheese rind and processed cheese
1 Scope

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 nat
...

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