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 which are principally lactic acid

which are principally lactic acid bacteria (LAB)

As a result

Associate Professor

Session 2: Innovation in fermented dairy for human health

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 which are principally lactic acidThis 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