ISO 3890-1 | IDF 75-1: 2009 - Milk and milk products - Determination of residues of organochlorine compounds (pesticides) - Part 1: General considerations and extraction methods Language:FR cultured butter and cheese

cultured butter and cheese

The method is particularly applicable to raw or heat-treated milk and to cheese

47 μg/100 g to 124 μg/100 g

containing only chymosin and pepsin as the active coagulating enzymes on a standard milk substrate prepared using a calcium chloride solution of 0

This standard specifies a method for the determination of the contents of scorched particles and of extraneous matter in caseins and caseinates

ISO 3890-1 | IDF 75-1: 2009 - Milk and milk products - Determination of residues of organochlorine compounds (pesticides) - Part 1: General considerations and extraction methods Language:FR cultured butter and cheeseThis standard describes general considerations and specifies extraction methods for the determination of residues of organochlorine pesticides in milk and milk products. A method for high fat products is specified in an annex. Guidance is given on the conduct of analyses in the presence of polychlorinated biphenyls (PCBs) in another annex. The methods are applicable to: alpha HCH; beta HCH; gamma HCH; aldrin dieldrin; heptachlor and heptachlorepoxide;