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BS EN ISO 24223:2021:2022 Edition

BS EN ISO 24223:2021:2022 Edition

$102.76

Cheese. Guidance on sample preparation for physical and chemical testing

Published By Publication Date Number of Pages
BSI 2022 16
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The delivered ISO International Standard gives guidelines for the preparation of cheese samples for physical and chemical testing.

PDF Catalog

PDF Pages PDF Title
2 National foreword
4 European foreword
6 Forewords
9 1 Scope
2 Normative references
3 Terms and definitions
10 4 Apparatus
5 Sample receipt
11 6 Procedure
6.1 General
6.2 Cheese-specific pre-preparation
6.2.1 Cheese packaged and stored in liquid (e.g. high moisture mozzarella in governing liquid, cheese in brine, cheese in oil)
6.2.2 Blue veined cheese (e.g. stilton, gorgonzola, roquefort)
6.2.3 Cheese with included additions (e.g. herbs, spices, condiments, olives and nuts)
6.2.4 Fresh cheese (e.g. cottage cheese, fromage frais, cream cheese)
12 6.3 Removal of parts not objective to subsequent analysis
6.4 Removal of the non-edible outer part
6.5 Cutting
6.6 Grinding or blending
13 6.7 Final preparation steps before analysis or storage
7 Test report
14 Bibliography

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BS EN ISO 24223:2021
$102.76