BSI 21/30424201 DC:2021 Edition

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BS EN ISO 24223. Cheese. Guidance on sample preparation for physical and chemical testing

Published By	Publication Date	Number of Pages
BSI	2021	17

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Categories: 67.100.30 - Cheese, BSI

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Description

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.

Additional information

Status	Definitive
Pages	17
Publication Date	2021-03-16
Standard Number	21/30424201 DC
Title	BS EN ISO 24223. Cheese. Guidance on sample preparation for physical and chemical testing
Identical National Standard Of	ISO/DIS 24223
Descriptors	Dairy products, Cheese, Chemical analysis and testing, Schmid-Bondzynski-Ratzlaff method, Fat content determination, Food testing, Fat extraction methods, Gravimetric analysis, Determination of content, Processed foods, Food products
Publisher	BSI
Committee	AW/5
ICS Codes	67.100.30 - Cheese

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BSI 21/30424201 DC:2021 Edition

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