Cheese, cheese rind and processed cheese. Determination of natamycin content - Molecular absorption spectrometric method for cheese rind

Cheese, cheese rind and processed cheese. Determination of natamycin content - Molecular absorption spectrometric method for cheese rind

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1   Scope

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 natamycin mass of above 0,03 mg/dm2.

NOTE It is possible that the method is suitable for detecting migration of natamycin into the cheese.