AOAC Methods Review (Codex STAN 234)

11a. Please provide information on technical evaluation

Cheese is dispersed into water,followed by precipitation of proteins using trichloroacetic acid (TCA). The reaction mixture is then filtered and reacted with pyridine and acetic anhydride. The yellow color formed is measured at 428 nm. Quantitation by comparison to external standard curve. Precision from published paper given as RSD(R)=18% and 4.9%.

12.Is the method listed alongside any other methods in CXS 234?

No

13. Is further review of this method needed?

No

13b. 1. If no, please provide final recommendation for CXS 234, considering only the method under review 13b. 2. If no, please provide final recommendation for CXS 234, considering all methods listed for this commodity and provision 14. Is this method in use in your laboratory or by other laboratories of which you are aware?

No change

A chromatographic method would be more suitable and would recommend that in future this method would be replaced.

No