Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 1: Molecular absorption spectrometric method for cheese rind
|Publication Date:||1 March 2018|
|ICS Code (Cheese):||67.100.30|
This document specifies a method for the determination in cheese rind of natamycin mass fraction of above 0,5 mg/kg and surface-area-related
NOTE It is possible that the method is suitable for detecting migration of natamycin into the cheese.