ISO 9233:1991Withdrawn

Cheese and cheese rind — Determination of natamycin content — Method by molecular absorption spectrometry and by high-performance liquid chromatography

Fromage et croûtes de fromage — Détermination de la teneur en natamycine — Méthode par spectrométrie d'absorption moléculaire et par chromatographie liquide à haute performance

Abstract / scope

Specifies a method which is suitable to control a maximum tolerance of natamycin on the cheese rind at a content of 1 mg/dm^2. The limit of detection is 0,5 mg/kg. Describes reagents, apparatus, sampling, and test procedure. Annex A is for information only.

Life cycle

Replaced by

ISO 9233-1:2007WithdrawnCheese, cheese rind and processed cheese — Determination of natamycin content — Part 1: Molecular absorption spectrometric method for cheese rindInternational Standard · Published 10 Dec 2007 · ISO/TC 34/SC 5 ISO 9233-2:2007WithdrawnCheese, cheese rind and processed cheese — Determination of natamycin content — Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheeseInternational Standard · Published 10 Dec 2007 · ISO/TC 34/SC 5