ISO 9233:1991, Cheese and cheese rind -- Determination of natamycin content -- Method by molecular absorption spectrometry and by high-performance liquid chromatography
by International Organization For Standardization
ISO 9233:1991 specifies methods for determining natamycin content in cheese and cheese rind using molecular absorption spectrometry and high-performance liquid chromatography. It ensures precise quantification of this antifungal preservative, aiding in food quality assurance and regulatory compliance in the dairy industry.
About This Book
ISO 9233:1991 provides a standardized approach to measuring natamycin in cheese products. Natamycin serves as a preservative, and accurate detection ensures quality control in dairy processing.
The method utilizes molecular absorption spectrometry, which analyzes light absorption to quantify the substance. This technique offers reliable results for routine laboratory testing.
Additionally, high-performance liquid chromatography (HPLC) is detailed, separating and identifying compounds with high precision. Both methods are validated for consistency across international standards.
Developed by the International Organization for Standardization, this document supports global compliance in food safety and analysis.
Reviews
No reviews yet. Be the first to review this book!