ISO 9233-1 I IDF 140-1: 2018 - Cheese, Cheese rind and processed cheese - Determination of natamycin content - Part 1: Molecular absorption spectrometric method for cheese rind Working Area - Environment As a result

As a result

which are principally lactic acid bacteria (LAB)

which corresponds to a limit of quantification close to 0

The colony-count technique (pour plates) is suitable for

The method utilizes the differences in triglyceride fingerprint of milk fat from the individual triglyceride fingerprints of other fats and oils to determine samples which are outside the range normally observed for milk fat

ISO 9233-1 I IDF 140-1: 2018 - Cheese, Cheese rind and processed cheese - Determination of natamycin content - Part 1: Molecular absorption spectrometric method for cheese rind Working Area - Environment As a resultThis document 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. This second edition cancels and replaces the first edition (ISO 92331 IDF 1401: 2007), of which it constitutes a minor revision to incorporate the amendment ISO 9233 1: 2007