ISO 24223:2021 奶酪 物理和化学试验用样品制备指南

标准编号：ISO 24223:2021

中文名称：奶酪 物理和化学试验用样品制备指南

英文名称：Cheese — Guidance on sample preparation for physical and chemical testing

发布日期：2021-11

标准范围

本文件给出了物理和化学分析用新鲜奶酪、（半）软奶酪、（半）硬奶酪、加工奶酪和乳清奶酪的样品制备指南，包括使用仪器方法进行分析。本文件描述了根据ISO？707？|？IDF？50进行取样后和方法特定样品制备前（如参考文献[2]至[22]中列出的分析方法）进行的（次级）取样和样品制备步骤。注？挥发性物质、次要成分或过敏原的分析可能需要在样品制备过程中采取额外的预防措施，以避免一个或多个目标分析物的损失或污染。

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.

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