DIN EN ISO 9233-1:2018-08

Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 1: Molecular absorption spectrometric method for cheese rind (ISO 9233-1:2018); German version EN ISO 9233-1:2018

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 (ISO 9233-1:2018); Version allemande EN ISO 9233-1:2018

Käse, Käserinde und Schmelzkäse - Bestimmung des Natamycingehalts - Teil 1: Molekularabsorptionsspektrometrisches Verfahren für Käserinde (ISO 9233-1:2018); Deutsche Fassung EN ISO 9233-1:2018

Información:

Fecha:

2018-08 /Active

ICS:

67.100.30 - Cheese

Equivalencias internacionales:

BVL L 03.00-41/1 (2020-02)

EN ISO 9233-1 (2018-05)

ISO 9233-1 (2018-03)

Relación con otras normas DIN:

Reemplaza a: DIN EN ISO 9233-1:2018-01

Reemplaza a: DIN EN ISO 9233-1:2013-08

Resumen:

ISO 9233-1 IDF 140-1 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/dm<(hoch)2>. It is possible that the method may be suitable for detecting migration of natamycin into the cheese.

Keywords:

Analysis of cheese, Cheese, Chemical analysis and testing, Dairy products, Definitions, Determination of content, Food inspection, Mathematical calculations, Molecular absorption spectrophotometry, Mycology, Natamycin, Spectrometry, Testing

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