AOAC Methods Review (Codex STAN 234)

AOAC Codex STAN 234 Method Review Form

Submission ID

4244781494014452860

Submission Date

2019-01-28 04:49:09

Name

Naoto Hieda

E-mail Address

n-hieda@meg-snow.com

Address

1-1-2 Minamidai Kawagoe Saitama 350-1165

Phone Number

(+81) 49-242-8131

Date Submitted

01-28-2019

1. Method #

AOAC 999.10

3. Provision

Iron

4. Principle

Atomic absorption spectrophotometry

5. Type

III

6. Choose Commodity (Select all that apply for the method)

Other

Add Commodity

Milk products

Please include the Codex reference

CODEX STAN 250-2006 (Blend of Evapolated Skimmed Milk and Vegetable Fat), 279-1971 (Butter), 283-1978 (Cheese), 208-1999 (Cheese in Brine), 221- 2001 (Unripened Cheese including Fresh Cheese), 273-1968 (Cottage cheese), 275-1973 (Cream cheese), 278-1978 (Extra hard grating cheese), 284-1971 (Whey cheese), 288-1976 (Cream and Prepared Creams), 290-1995 (Edible casein products), 243-2003 (Fermented Milks), 280-1973 (MilkFat Products), 252-2006 (Blend of sweetened condenced skimmed milk and vegetable fat), 289-1995 (Whey powders)

7a. Does the commodity standard give ranges for the provision?

Yes

7b. If yes, include range from standard

Edible casein products: Maximum limit; 20 mg/kg (50 mg/kg in roller dried caseinates), Milk Fat Products: Maximum level; 0.2 mg/kg

8. Does the method include the commodity in the field of application? 8a. Please provide information on the commodity in the field of application

No

Foods (AOAC 999.10 is not applicable to foods with a fat content ≧ 40%. Not applicable to milk powder. )