AOAC Methods for Review in Codex STAN 234_11-2018

AOAC Official Methods Listed in CXS 234 for Milk and Milk Products

5

33.1.05

AOAC Official Method 970.29 Sampling of Butter First Action 1970 Final Action

A. Sampling Equipment Use butter triers long enough to pass diagonally to base of container. Use stainless steel spatulas or knives for removing portions of product from trier. Clean and dry triers, spatulas, and knives before use, and if sampling for bacteriological purposes is required, sterilize as in 968.12B ( b )( 4 ), ( 5 ), or ( 6 ) ( see 33.1.01). B. Sampling Technique ( a ) Butter in bulk. —Take ³ 2 cores of butter so that minimum weight of total sample is ³ 200 g. For butter in bulk containers, take 1 core by inserting trier diagonally through butter from edge of container. Take others by inserting trier from top corners diagonally through center to bottom. Make 1 complete turn and withdraw full core. Hold point of trier over mouth of sample container and immediately transfer core from trier in ca 75 mmpieces with spatula or knife. Leave plug ³ 25 mm to place in hole from which core was removed. Do not include moisture adhering to outside of trier if present. Clean and dry trier before each drawing. Soften butter, frozen so hard as to resist trier, by storing 24 h at ca 10°C. ( b ) Butter in pats, prints, or rolls of small size. —Divide units weighing ³ 250 g in 4, and take 2 opposite quarters. In sizes weighing <250 g take whole unit. [For additional instructions, see 930.31 ( see 33.6.01).] C. Laboratory Sample Containers Use wide-mouth jars conforming to 968.12C ( b ) ( see 33.1.01). Fill jar ³ 1 2 full and seal tightly. Immediately after closure, wrap jars in paper, Al foil, or store in dark, if examination so requires. Do not let butter come into contact with paper or any H 2 O or fat absorbing or trapping surface.

ã 2005 AOAC INTERNATIONAL

10/9/2018