OMB Meeting Book (June 22, 2017)

84

CODEX STAN 234-1999

38

Milk and Milk Products Cheese (and cheese rind)

III

Natamycin

ISO 9233-1 | IDF 140-1

Molecular absorption spectrophotometry

II II

ISO 9233-2 | IDF 140-2

HPLC

Cheese

Sodium chloride

ISO 5943 | IDF 88

Potentiometry (determination of chloride, expressed as sodium chloride) Gravimetry, drying at 102°C Gravimetry (Schmid-Bondzynski- Ratzlaff) Gravimetry, drying at 102°C Gravimetry (Schmid-Bondzynski- Ratzlaff) Calculation from dry matter content and fat content Gravimetry, drying at 102 °C Gravimetry (Schmid-Bondzynski- Ratzlaff) Gravimetry (Schmid-Bondzynski- Ratzlaff) (for samples containing lactose up to 5%) Gravimetry (Weibull-Berntrop) (for samples containing lactose over 5%)

Cheeses, individual Cheeses, individual Cheeses, individual Cheeses in brine

Dry matter (Total solids) Milk fat in dry matter Dry matter (Total solids) Milk fat in dry matter (FDM)

ISO 5534 | IDF 4 ISO 1735 | IDF 5 ISO 5534 | IDF 4 ISO 1735 | IDF 5

I I I I

Cottage cheese

Fat-free dry matter

I

ISO 5534 | IDF 4 and ISO 1735 | IDF 5

Cottage cheese

Milk fat

ISO 1735 | IDF 5

I

ISO 8262-3 | IDF 124-3

I

ISO 8262-3 | IDF 124-3

Cottage cheese

Milk fat in dry matter

Gravimetry (Weibull-Berntrop)

I

Cheese, Unripened Including Fresh Cheese Cream and Prepared Creams

Milk Protein

ISO 8968-1 | IDF 20-1

Titrimetry, Kjeldahl

I

Milk protein

ISO 8968-1 | IDF 20-1 ISO 2450 | IDF 16

Titrimetry (Kjeldahl)

I I I I I

Cream Cream

Milkfat Solids Milkfat

Gravimetry (Röse-Gottlieb) Gravimetry (drying at 102°C) Gravimetry (Röse-Gottlieb)

ISO 6731 | IDF 21

Creams Lowered in Milkfat Content Creams, Whipped Creams and Fermented Creams

ISO 2450 | IDF 16 / AOAC 995.19

Milk solids-not-fat (MSNF) 15

ISO 3727-2 | IDF 80-2 AOAC 920.116

Gravimetry