EN ISO 9233-2:2013
Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese

Standard No.

EN ISO 9233-2:2013

Release Date

2013

Published By

European Committee for Standardization (CEN)

Status

Be replaced 2018-05

Replace By

EN ISO 9233-2:2018

Latest

EN ISO 9233-2:2018

Replace

FprEN ISO 9233-2:2012

Scope

This part of ISO 9233/IDF 140 specifies a method for the determination of the natamycin mass fraction above 0.5 mg/kg in cheese, caserind and processed cheese and the surface area mass of natamycin above 0.03 mg/dm2 in caserind .

EN ISO 9233-2:2013 history

• 2018 EN ISO 9233-2:2018 Cheese@ cheese rind and processed cheese - Determination of natamycin content - Part 2: High-performance liquid chromatographic method for cheese@ cheese rind and processed cheese
• 2013 EN ISO 9233-2:2013 Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese