SIST EN ISO 24223:2022
(Main)Cheese - Guidance on sample preparation for physical and chemical testing (ISO 24223:2021)
Cheese - Guidance on sample preparation for physical and chemical testing (ISO 24223:2021)
This document gives guidance on the sample preparation of fresh cheese, (semi)soft cheese, (semi)hard
cheese, processed cheese and whey cheese for physical and chemical analysis, including analysis by
applying instrumental methods.
This document describes the (sub)sampling, and sample preparation steps carried out after sampling
according to ISO 707 | IDF 50 and prior to method-specific sample preparations, e.g. as with analytical
methods listed in References [2] to [22].
NOTE Analysis on volatile substances, minor components or allergens can require additional precautionary
measures in sample preparation in order to avoid loss of or contamination with one or more target analytes.
Fromage - Lignes directrices pour la préparation des échantillons en vue des essais physiques et chimiques (ISO 24223:2021)
Dieses Dokument stellt einen Leitfaden zur Probenvorbereitung von Käse (Frischkäse, (Halb-)Weichkäse, (Halb-)Hartkäse und Schmelzkäse) und Molkenkäse für die physikalische und chemische Analyse, einschließlich der Analyse durch die Anwendung instrumenteller Methoden, zur Verfügung.
Dieses Dokument beschreibt die Schritte der Probenahme (Entnahme von Teilproben) und Probenvorbereitung, die nach der Probenahme nach ISO 707 | IDF 50 und vor verfahrensspezifischen Probenvorbereitungen, zum Beispiel bei den in Anhang A aufgeführten Analysemethoden, durchgeführt werden.
ANMERKUNG 1 Die Analyse auf flüchtige Substanzen, Nebenbestandteile oder Allergene erfordert möglicherweise zusätzliche Vorsichtsmaßnahmen bei der Probenvorbereitung, um den Verlust von oder die Verunreinigung mit einem oder mehreren Zielanalyten zu vermeiden.
Fromage - Lignes directrices pour la préparation des échantillons en vue des essais physiques et chimiques (ISO 24223:2021)
Le présent document donne des lignes directrices pour la préparation d’échantillons de fromage frais, fromage à pâte (semi-)molle, fromage à pâte (semi-)dure, fromage fondu et de fromage de lactosérum en vue d’analyses physiques et chimiques, en incluant l’analyse par l’application de méthodes instrumentales.
Le présent document décrit les étapes de (sous-)échantillonnage et de préparation d'échantillons effectuées après l'échantillonnage conformément à l’ISO 707 | FIL 50 et avant les préparations d’échantillons spécifiques de la méthode, par exemple avec les méthodes analytiques répertoriées dans les Références [2] à [22].
NOTE L’analyse des substances volatiles, des composants mineurs ou des allergènes, peut nécessiter des précautions supplémentaires lors de la préparation des échantillons, afin d’éviter toute perte d’un ou de plusieurs analytes cibles ou contamination par un ou plusieurs analytes cibles.
Sir - Navodilo za pripravo vzorcev za fizikalno in kemijsko preskušanje (ISO 24223:2021)
Ta dokument vsebuje navodila za pripravo vzorcev svežega sira, (pol)mehkega sira, (pol)trdega sira, topljenega sira in sira iz sirotke za fizikalno oziroma kemijsko analizo, vključno z analizo z uporabo instrumentalnih metod.
Ta dokument opisuje (pod)vzorčenje in korake priprave vzorcev, ki se izvajajo po vzorčenju
v skladu s standardom ISO 707 | IDF 50 ter pred pripravami vzorcev, odvisnih od metode, npr. kot pri analitskih
metodah, navedenih v referencah od [2] do [22].
OPOMBA: Analiza pri hlapnih snoveh, manjših sestavinah ali alergenih lahko zahteva dodatne previdnostne ukrepe pri pripravi vzorcev za namene preprečevanja izgub ali onesnaženja z enim ali več ciljnimi analiti.
General Information
Standards Content (Sample)
SLOVENSKI STANDARD
SIST EN ISO 24223:2022
01-februar-2022
Sir - Navodilo za pripravo vzorcev za fizikalno in kemijsko preskušanje (ISO
24223:2021)
Cheese - Guidance on sample preparation for physical and chemical testing (ISO
24223:2021)
Fromage - Lignes directrices pour la préparation des échantillons en vue des essais
physiques et chimiques (ISO 24223:2021)
Fromage - Lignes directrices pour la préparation des échantillons en vue des essais
physiques et chimiques (ISO 24223:2021)
Ta slovenski standard je istoveten z: EN ISO 24223:2021
ICS:
67.100.30 Sir Cheese
SIST EN ISO 24223:2022 en,fr,de
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
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SIST EN ISO 24223:2022
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SIST EN ISO 24223:2022
EN ISO 24223
EUROPEAN STANDARD
NORME EUROPÉENNE
December 2021
EUROPÄISCHE NORM
ICS 67.100.30
English Version
Cheese - Guidance on sample preparation for physical and
chemical testing (ISO 24223:2021)
Fromage - Lignes directrices pour la préparation des Käse - Leitfaden zur Probenvorbereitung für die
échantillons en vue des essais physiques et chimiques physikalische und chemische Prüfung (ISO
(ISO 24223:2021) 24223:2021)
This European Standard was approved by CEN on 13 December 2021.
CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this
European Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references
concerning such national standards may be obtained on application to the CEN-CENELEC Management Centre or to any CEN
member.
This European Standard exists in three official versions (English, French, German). A version in any other language made by
translation under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC Management
Centre has the same status as the official versions.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia,
Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway,
Poland, Portugal, Republic of North Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and
United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
CEN-CENELEC Management Centre: Rue de la Science 23, B-1040 Brussels
© 2021 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 24223:2021 E
worldwide for CEN national Members.
---------------------- Page: 3 ----------------------
SIST EN ISO 24223:2022
EN ISO 24223:2021 (E)
Contents Page
European foreword . 3
2
---------------------- Page: 4 ----------------------
SIST EN ISO 24223:2022
EN ISO 24223:2021 (E)
European foreword
This document (EN ISO 24223:2021) has been prepared by Technical Committee ISO/TC 34 "Food
products" in collaboration with Technical Committee CEN/TC 302 “Milk and milk products - Methods of
sampling and analysis” the secretariat of which is held by NEN.
This European Standard shall be given the status of a national standard, either by publication of an
identical text or by endorsement, at the latest by June 2022, and conflicting national standards shall be
withdrawn at the latest by June 2022.
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. CEN shall not be held responsible for identifying any or all such patent rights.
Any feedback and questions on this document should be directed to the users’ national standards
body/national committee. A complete listing of these bodies can be found on the CEN website.
According to the CEN-CENELEC Internal Regulations, the national standards organizations of the
following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria,
Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland,
Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Republic of
North Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the
United Kingdom.
Endorsement notice
The text of ISO 24223:2021 has been approved by CEN as EN ISO 24223:2021 without any modification.
3
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SIST EN ISO 24223:2022
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SIST EN ISO 24223:2022
INTERNATIONAL ISO
STANDARD 24223
IDF 253
First edition
2021-11
Cheese — Guidance on sample
preparation for physical and chemical
testing
Fromage — Lignes directrices pour la préparation des échantillons en
vue des essais physiques et chimiques
Reference numbers
ISO 24223:2021(E)
IDF 253:2021(E)
© ISO and IDF 2021
---------------------- Page: 7 ----------------------
SIST EN ISO 24223:2022
ISO 24223:2021(E)
IDF 253:2021(E)
COPYRIGHT PROTECTED DOCUMENT
© ISO and IDF 2021
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting on
the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address below
or ISO’s member body in the country of the requester.
ISO copyright office International Dairy Federation
CP 401 • Ch. de Blandonnet 8 Silver Building • Bd Auguste Reyers 70/B
CH-1214 Vernier, Geneva B-1030 Brussels
Phone: +41 22 749 01 11 Phone: +32 2 325 67 40
Fax: +32 2 325 67 41
Email: copyright@iso.org Email: info@fil-idf.org
Website: www.iso.org Website: www.fil-idf.org
Published in Switzerland
ii
© ISO and IDF 2021 – All rights reserved
---------------------- Page: 8 ----------------------
SIST EN ISO 24223:2022
ISO 24223:2021(E)
IDF 253:2021(E)
Contents Page
Forewords .iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Apparatus . 2
5 Sample receipt . 2
6 Procedure .3
6.1 General . 3
6.2 Cheese-specific pre-preparation . 3
6.2.1 Cheese packaged and stored in liquid (e.g. high moisture mozzarella in
governing liquid, cheese in brine, cheese in oil). 3
6.2.2 Blue veined cheese (e.g. stilton, gorgonzola, roquefort) . 3
6.2.3 Cheese with included additions (e.g. herbs, spices, condiments, olives and
nuts) . 3
6.2.4 Fresh cheese (e.g. cottage cheese, fromage frais, cream cheese) . 3
6.3 Removal of parts not objective to subsequent analysis . 4
6.4 Removal of the non-edible outer part . 4
6.5 Cutting . . 4
6.6 Grinding or blending . 4
6.7 Final preparation steps before analysis or storage . 5
7 Test report . 5
Bibliography . 6
iii
© ISO and IDF 2021 – All rights reserved
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SIST EN ISO 24223:2022
ISO 24223:2021(E)
IDF 253:2021(E)
Forewords
ISO (the International Organization for Standardization) is a worldwide federation of national
standards bodies (ISO member bodies). The work of preparing International Standards is normally
carried out through ISO technical committees. Each member body interested in a subject for which
a technical committee has been established has the right to be represented on that committee.
International organizations, governmental and non-governmental, in liaison with ISO, also take part
in the work. ISO collaborates closely with the International Electrotechnical Commission (IEC) on all
matters of electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are
described in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the
different types of ISO documents should be noted. This document was drafted in accordance with the
editorial rules of the ISO/IEC Directives, Part 2 (see www.iso.org/directives).
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of
any patent rights identified during the development of the document will be in the Introduction and/or
on the ISO list of patent declarations received (see www.iso.org/patents).
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and
expressions related to conformity assessment, as well as information about ISO’s adherence to
the World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT) see
www.iso.org/iso/foreword.html.
This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 5,
Milk and milk products, and the International Dairy Federation (IDF), in collaboration with the European
Committee for Standardization (CEN) Technical Committee CEN/TC 302, Milk and milk products –
Methods of sampling and analysis, in accordance with the Agreement of technical cooperation between
ISO and CEN (Vienna Agreement). It is being published jointly by ISO and IDF.
Any feedback or questions on this document should be directed to the user’s national standards body. A
complete listing of these bodies can be found at www.iso.org/members.html.
iv
© ISO and IDF 2021 – All rights reserved
---------------------- Page: 10 ----------------------
SIST EN ISO 24223:2022
ISO 24223:2021(E)
IDF 253:2021(E)
IDF (the International Dairy Federation) is a non-profit private sector organization representing the
interests of various stakeholders in dairying at the global level. IDF members are organized in National
Committees, which are national associations composed of representatives of dairy-related national
interest groups including dairy farmers, dairy processing industry, dairy suppliers, academics and
governments/food control authorities.
ISO and IDF collaborate closely on all matters of standardization relating to methods of analysis
and sampling for milk and milk products. Since 2001, ISO and IDF jointly publish their International
Standards using the logos and reference numbers of both organizations.
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. IDF shall not be held responsible for identifying any or all such patent rights. Details of
any patent rights identified during the development of the document will be in the Introduction and/or
on the ISO list of patent declarations received (see www.iso.org/patents).
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
This document was prepared by the IDF Standing Committee on Analytical Methods for Composition and
ISO Technical Committee ISO/TC 34, Food products, Subcommittee SC 5, Milk and milk products. It is
being published jointly by ISO and IDF.
The work was carried out by the IDF/ISO Action Team on C49 of the Standing Committee on Analytical
Methods for Composition under the aegis of its project leader Mr K. van Cleef (NL).
v
© ISO and IDF 2021 – All rights reserved
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SIST EN ISO 24223:2022
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SIST EN ISO 24223:2022
ISO 24223:2021(E)
INTERNATIONAL STANDARD
IDF 253:2021(E)
Cheese — Guidance on sample preparation for physical
and chemical testing
1 Scope
This document gives guidance on the sample preparation of fresh cheese, (semi)soft cheese, (semi)hard
cheese, processed cheese and whey cheese for physical and chemical analysis, including analysis by
applying instrumental methods.
This document describes the (sub)sampling, and sample preparation steps carried out after sampling
according to ISO 707 | IDF 50 and prior to method-specific sample preparations, e.g. as with analytical
methods listed in References [2] to [22].
NOTE Analysis on volatile substances, minor components or allergens can require additional precautionary
measures in sample preparation in order to avoid loss of or contamination with one or more target analytes.
2 Normative references
There are no normative references in this document.
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
ISO and IEC maintain terminological databases for use in standardization at the following addresses:
— ISO Online browsing platform: available at https:// www .iso .org/ obp
— IEC Electropedia: available at https:// www .electropedia .org/
3.1
cheese surface
outer layer or parts of the cheese, even in the sliced, shredded or grated form, including the outside of
the whole cheese, disregarding whether a cheese rind (3.3) has been formed or not
[SOURCE: CODEX STAN 283-1978:2018, Appendix]
3.2
cheese coating
layer or film of non-cheese material which helps protecting the cheese against microorganisms and
physical damage during retail handling and, in some cases, it contributes to the presentation of the
cheese
[SOURCE: CODEX STAN 283-1978:2018, Appendix]
3.3
cheese rind
semi-
...
SLOVENSKI STANDARD
oSIST prEN ISO 24223:2021
01-maj-2021
Sir - Navodilo za pripravo vzorcev za fizikalno in kemijsko preskušanje (ISO/DIS
24223:2021)
Cheese - Guidance on sample preparation for physical and chemical testing (ISO/DIS
24223:2021)
Käse - Leitfaden zur Probenvorbereitung für die physikalische und chemische Prüfung
(ISO/DIS 24223:2021)
Fromage - Lignes directrices pour la préparation des échantillons en vue des essais
physiques et chimiques (ISO/DIS 24223:2021)
Ta slovenski standard je istoveten z: prEN ISO 24223
ICS:
67.100.30 Sir Cheese
oSIST prEN ISO 24223:2021 en,fr,de
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
---------------------- Page: 1 ----------------------
oSIST prEN ISO 24223:2021
---------------------- Page: 2 ----------------------
oSIST prEN ISO 24223:2021
DRAFT INTERNATIONAL STANDARD
ISO/DIS 24223
IDF 253
ISO/TC 34/SC 5 Secretariat: NEN
Voting begins on: Voting terminates on:
2021-03-16 2021-06-08
Cheese — Guidance on sample preparation for physical
and chemical testing
Fromage — Lignes directrices pour la préparation des échantillons en vue des essais physiques et
chimiques
ICS: 67.100.30
THIS DOCUMENT IS A DRAFT CIRCULATED
This document is circulated as received from the committee secretariat.
FOR COMMENT AND APPROVAL. IT IS
THEREFORE SUBJECT TO CHANGE AND MAY
NOT BE REFERRED TO AS AN INTERNATIONAL
STANDARD UNTIL PUBLISHED AS SUCH.
IN ADDITION TO THEIR EVALUATION AS
ISO/CEN PARALLEL PROCESSING
BEING ACCEPTABLE FOR INDUSTRIAL,
TECHNOLOGICAL, COMMERCIAL AND
USER PURPOSES, DRAFT INTERNATIONAL
STANDARDS MAY ON OCCASION HAVE TO
BE CONSIDERED IN THE LIGHT OF THEIR
POTENTIAL TO BECOME STANDARDS TO
WHICH REFERENCE MAY BE MADE IN
Reference numbers
NATIONAL REGULATIONS.
ISO/DIS 24223:2021(E)
RECIPIENTS OF THIS DRAFT ARE INVITED
IDF 253:2021(E)
TO SUBMIT, WITH THEIR COMMENTS,
NOTIFICATION OF ANY RELEVANT PATENT
RIGHTS OF WHICH THEY ARE AWARE AND TO
©
PROVIDE SUPPORTING DOCUMENTATION. ISO and IDF 2021
---------------------- Page: 3 ----------------------
oSIST prEN ISO 24223:2021
ISO/DIS 24223:2021(E)
IDF 253:2021(E)
COPYRIGHT PROTECTED DOCUMENT
© ISO and IDF 2021
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting
on the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address
below or ISO’s member body in the country of the requester.
ISO copyright office International Dairy Federation
CP 401 • Ch. de Blandonnet 8 Silver Building • Bd Auguste Reyers 70/B
CH-1214 Vernier, Geneva B-1030 Brussels
Phone: +41 22 749 01 11 Phone: +32 2 325 67 40
Fax: +32 2 325 67 41
Email: copyright@iso.org Email: info@fil-idf.org
Website: www.iso.org Website: www.fil-idf.org
Published in Switzerland
ii © ISO and IDF 2021 – All rights reserved
---------------------- Page: 4 ----------------------
oSIST prEN ISO 24223:2021
ISO/DIS 24223:2021(E)
IDF 253:2021(E)
Contents Page
Foreword .iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Devices and tools . 2
4.1 General . 2
4.2 Knife or other suitable cutting device . 2
4.3 Peeling device . 2
4.4 Grinding machine . 2
4.5 Blending machine (with samples unsuitable for grinding) . 2
4.6 Spoons, spatulas or pestle in a mortar . 2
4.7 Mixing equipment . 2
4.8 Container with cover . 3
4.9 Sample container for storage. 3
4.10 Sieves . 3
5 Sample receipt . 3
6 Procedure. 3
6.1 General . 3
6.2 Cheese-specific pre-preparation . 3
6.2.1 Cheese packaged and stored in liquid (e.g. high moisture mozzarella in
governing liquid, cheese in brine, cheese in oil). 3
6.2.2 Blue veined cheese (e.g. Stilton, Gorgonzola, Roquefort) . 4
6.2.3 Cheese with included additions (herbs, spices, condiments, olives and nuts etc.) 4
6.2.4 Fresh cheese (e.g. cottage cheese, fromage frais, cream cheese, etc.) . 4
6.3 Removal of parts not objective to subsequent analysis . 4
6.4 Removal of the non-edible outer part . 4
6.5 Cutting . 5
6.6 Grinding or blending . 5
6.7 Final preparation steps before analysis or storage . 6
7 Test report . 6
Annex A (informative) ISO | IDF standards with method-specific sample preparations .7
Bibliography . 9
© ISO and IDF 2021 – All rights reserved iii
---------------------- Page: 5 ----------------------
oSIST prEN ISO 24223:2021
ISO/DIS 24223:2021(E)
IDF 253:2021(E)
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national
standards bodies (ISO member bodies). The work of preparing International Standards is normally
carried out through ISO technical committees. Each member body interested in a subject for which
a technical committee has been established has the right to be represented on that committee.
International organizations, governmental and non-governmental, in liaison with ISO, also take part
in the work. ISO collaborates closely with the International Electrotechnical Commission (IEC) on all
matters of electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are
described in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the
different types of ISO documents should be noted. This document was drafted in accordance with the
editorial rules of the ISO/IEC Directives, Part 2 (see www .iso .org/ directives).
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of
any patent rights identified during the development of the document will be in the Introduction and/or
on the ISO list of patent declarations received (see www .iso .org/ patents).
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and
expressions related to conformity assessment, as well as information about ISO's adherence to the
World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT), see www .iso .org/
iso/ foreword .html.
This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 5,
Milk and milk products, and the International Dairy Federation (IDF), in collaboration with the European
Committee for Standardization (CEN) Technical Committee CEN/TC 302, Milk and milk products –
Methods of sampling and analysis, in accordance with the Agreement of technical cooperation between
ISO and CEN (Vienna Agreement). It is being published jointly by ISO and IDF.
Any feedback or questions on this document should be directed to the user’s national standards body. A
complete listing of these bodies can be found at www .iso .org/ members .html.
IDF (the International Dairy Federation) is a non-profit private sector organization representing the
interests of various stakeholders in dairying at the global level. IDF members are organized in National
Committees, which are national associations composed of representatives of dairy-related national
interest groups including dairy farmers, dairy processing industry, dairy suppliers, academics and
governments/food control authorities.
ISO and IDF collaborate closely on all matters of standardization relating to methods of analysis
and sampling for milk and milk products. Since 2001, ISO and IDF jointly publish their International
Standards using the logos and reference numbers of both organizations.
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. IDF shall not be held responsible for identifying any or all such patent rights. Details of
any patent rights identified during the development of the document will be in the Introduction and/or
on the ISO list of patent declarations received (see www .iso .org/ patents).
Any trade name used in this document is information given for the convenience of users and does not
constitute endorsement.
This document was prepared by the IDF Standing Committee on Analytical Methods for Composition and
ISO Technical Committee ISO/TC 34, Food products,Subcommittee SC 5, Milk and milk products. It is
being published jointly by ISO and IDF.
iv © ISO and IDF 2021 – All rights reserved
---------------------- Page: 6 ----------------------
oSIST prEN ISO 24223:2021
ISO/DIS 24223:2021(E)
IDF 253:2021(E)
The work was carried out by the IDF-ISO Action Team on C49 of the Standing Committee on Analytical
Methods for Composition under the aegis of its project leader Mr K. van Cleef (NL).
© ISO and IDF 2021 – All rights reserved v
---------------------- Page: 7 ----------------------
oSIST prEN ISO 24223:2021
---------------------- Page: 8 ----------------------
oSIST prEN ISO 24223:2021
ISO/DIS 24223:2021(E)
DRAFT INTERNATIONAL STANDARD
IDF 253:2021(E)
Cheese — Guidance on sample preparation for physical
and chemical testing
1 Scope
This document provides guidance on sample preparation of cheese (fresh cheese, (semi)soft cheese,
(semi)hard cheese and processed cheese) and whey cheese for physical and chemical analysis, including
analysis by applying instrumental methods.
This document describes the (sub)sampling, and sample preparation steps to be carried out after
sampling according to ISO 707 | IDF 50 and prior to method-specific sample preparations, for example
as with analytical methods listed in Annex A.
NOTE 1 Analysis on volatile substances, minor components or allergens may require additional precautionary
measures in sample preparation in order to avoid loss of or contamination with one or more target analytes.
2 Normative references
The following documents are referred to in the text in such a way that some or all of their content
constitutes requirements of this document. For dated references, only the edition cited applies. For
undated references, the latest edition of the referenced document (including any amendments) applies.
ISO 707, Milk and milk products — Guidance on sampling
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
ISO and IEC maintain terminological databases for use in standardization at the following addresses:
— ISO Online browsing platform: available at https:// www .iso .org/ obp
— IEC Electropedia: available at http:// www .electropedia .org/
3.1
cheese surface
outer layer or parts of the cheese, even in the sliced, shredded or grated form, including the outside of
the whole cheese, disregarding whether a rind has been formed or not
[SOURCE: CODEX STAN 283-1978 – General Standard for Cheese]
3.2
cheese coating
layer or film of non-cheese material which helps protecting the cheese against microorganisms and
physical damage during retail handling and, in some cases, it contributes to the presentation of the cheese
[SOURCE: CODEX STAN 283-1978 – General Standard for Cheese]
3.3
cheese rind
semi-closed layer of cheese with a lower moisture content at the outside of the cheese developed during
ripening of the cheese
[SOURCE: CODEX STAN 283-1978 – General Standard for Cheese]
© ISO and IDF 2021 – All rights reserved 1
---------------------- Page: 9 ----------------------
oSIST prEN ISO 24223:2021
ISO/DIS 24223:2021(E)
IDF 253:2021(E)
3.4
cheese paste
interior part of a cheese, remaining after removal of the coating and the rind
[SOURCE: CODEX STAN 283-1978 – General Standard for Cheese]
3.5
non-edible parts
parts of the cheese that are specified as not intended for
...
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