ISO 9233-1:2018Published

Cheese, cheese rind and processed cheese — Determination of natamycin content — Part 1: Molecular absorption spectrometric method for cheese rind

Fromage, croûte de fromage et fromages fondus — Détermination de la teneur en natamycine — Partie 1: Méthode par spectrométrie d'absorption moléculaire pour croûte de fromage

Abstract / scope

ISO 9233-1 | IDF 140-1:2018 specifies a method for the determination in cheese rind of natamycin mass fraction of above 0,5 mg/kg and surface-area-related natamycin mass of above 0,03 mg/dm².

NOTE It is possible that the method is suitable for detecting migration of natamycin into the cheese.

Life cycle

Replaces

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 9233-1:2007/Amd 1:2012WithdrawnCheese, cheese rind and processed cheese — Determination of natamycin content — Part 1: Molecular absorption spectrometric method for cheese rind — Amendment 1International Standard · Published 11 Jul 2012 · ISO/TC 34/SC 5