{"id":338526,"date":"2024-10-19T23:41:25","date_gmt":"2024-10-19T23:41:25","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-en-iso-9233-12018\/"},"modified":"2024-10-25T22:47:38","modified_gmt":"2024-10-25T22:47:38","slug":"bs-en-iso-9233-12018","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-en-iso-9233-12018\/","title":{"rendered":"BS EN ISO 9233-1:2018"},"content":{"rendered":"

This 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<\/sup>.<\/p>\n

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NOTE It is possible that the method is suitable for detecting migration of natamycin into the cheese.<\/p>\n<\/blockquote>\n

PDF Catalog<\/h4>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
PDF Pages<\/th>\nPDF Title<\/th>\n<\/tr>\n
2<\/td>\nNational foreword <\/td>\n<\/tr>\n
4<\/td>\nEuropean foreword <\/td>\n<\/tr>\n
6<\/td>\nForeword <\/td>\n<\/tr>\n
9<\/td>\n1 Scope
2 Normative references
3 Terms and definitions
4 Principle <\/td>\n<\/tr>\n
10<\/td>\n5 Reagents
6 Apparatus <\/td>\n<\/tr>\n
11<\/td>\n7 Sampling
8 Preparation of test sample
8.1 Cheese rind
8.2 Cheese interior <\/td>\n<\/tr>\n
12<\/td>\n9 Procedure
9.1 Test portion
9.1.1 Cheese rind
9.1.2 Cheese interior
9.2 Preparation of test solution
9.2.1 Cheese rind
9.2.2 Cheese interior <\/td>\n<\/tr>\n
13<\/td>\n9.3 Determination
9.3.1 Determination and detection limits
9.3.2 UV absorbance of natamycin standard working solution
9.3.3 Test solution
9.3.4 Low natamycin content <\/td>\n<\/tr>\n
14<\/td>\n10 Calculation and expression of results
10.1 Calculation of natamycin mass fraction
10.2 Calculation of absorbance <\/td>\n<\/tr>\n
15<\/td>\n10.3 Calculation of surface-area-related natamycin mass
10.4 Correction of results
10.5 Expression of results
11 Precision
11.1 Interlaboratory tests
11.2 Repeatability <\/td>\n<\/tr>\n
16<\/td>\n11.3 Reproducibility
12 Test report <\/td>\n<\/tr>\n
17<\/td>\nAnnex A (informative) Examples <\/td>\n<\/tr>\n
21<\/td>\nAnnex B (informative) Results of interlaboratory trial <\/td>\n<\/tr>\n
22<\/td>\nBibliography <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

Cheese, cheese rind and processed cheese. Determination of natamycin content – Molecular absorption spectrometric method for cheese rind<\/b><\/p>\n\n\n\n\n
Published By<\/td>\nPublication Date<\/td>\nNumber of Pages<\/td>\n<\/tr>\n
BSI<\/b><\/a><\/td>\n2018<\/td>\n24<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"featured_media":338533,"template":"","meta":{"rank_math_lock_modified_date":false,"ep_exclude_from_search":false},"product_cat":[962,2641],"product_tag":[],"class_list":{"0":"post-338526","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-67-100-30","7":"product_cat-bsi","9":"first","10":"instock","11":"sold-individually","12":"shipping-taxable","13":"purchasable","14":"product-type-simple"},"_links":{"self":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product\/338526","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/types\/product"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media\/338533"}],"wp:attachment":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media?parent=338526"}],"wp:term":[{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_cat?post=338526"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_tag?post=338526"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}