AOAC Methods for Review in Codex STAN 234_11-2018

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

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33.1.06

( d ) Sampling of cheese in brine. —Take fragments of ³ 200 g each and enough brine to cover cheese in laboratory sample container. Before analysis, place sample on filter paper 1–2 h. [For additional instructions, see 920.122 ( see 33.7.01).] C. Sampling Technique for Barrels (First Action 1986; Final Action 1993) Sampling by means of trier.— Insert 30.5 cm (12 in.) blade length trier 7 cm (2.75 in.) from edge of cheese and toward nearest outside edge of barrel at 11° from vertical. Center of plug hole shall be 7 cm from edge of cheese. Trier guide fixed at 11° angle may be used as aid. If cheese barrel is full, i.e., not >2–3 cmheadspace, it is possible to draw reliable laboratory sample through bung or port in cover which permits insertion of trier at 7 cm point. If headspace is >3 cm, remove cover; otherwise, point of trier insertion will be distorted. In no instance should barrel containing cheese frommore than 1 vat be selected as sample for moisture analysis. For reliable laboratory sample, insert trier to draw full 27.9–30.5 cm (11–12 in.) plug from full container. If plug breaks short of 25.4 cm (10 in.), draw another plug from different location 7 cm from edge. For plug between 25.5 and 30.5 cm, remove top 11.4 cm (4.5 in.) for sealing plug hole. Transfer next 10.2 cm (4 in.) portion to laboratory sample container. Discard remaining bottom portion of plug. Use laboratory sample containers with air-tight closures. Immediately after sampling, place laboratory samples (plugs, sectors, entire small cheese, fragments of brine cheese) in container of suitable size and shape. Laboratory sample may be cut into pieces for insertion into container but do not compress or grind. E. Treatment of Laboratory Samples In preparation of laboratory sample, whatever method of sampling is used, carefully remove only inedible surface layer of cheese, if any, such as moldy and horny portions, unless prescribed otherwise. Do not remove outer rind or crust from soft cheese sold by piece, and for which minimum weight of dry matter in unit is specified by national legislation. [For additional instructions, see 955.30 ( see 33.7.02).] Reference: JAOAC 68, 718(1985). D. Laboratory Sample Containers

AOAC Official Method 970.30 Sampling of Cheese First Action 1970 Final Action

A. Sampling Equipment ( a ) Cheese triers of shape and size suited to cheese to be sampled. ( b ) Stainless steel knife with pointed blade or spatula. ( c ) Sealing compounds .—( 1 ) Mix by heating paraffin, beeswax, and white petrolatum (1 + 1 + 2, w/w/w); or ( 2 ) mix by heating white petrolatum and paraffin (1 + 1, w/w). B. Sampling Technique Collect enough laboratory subsamples to give total laboratory sample of ³ 50 g. Use one of following techniques, depending on shape, weight, type, and maturity of cheese [when choice is necessary between ( a ) and ( b ), method ( a ) is preferable but ( b ) is acceptable, especially with hard cheese of large size]. ( a ) Sampling by cutting. —Using knife with pointed blade, make 2 cuts radiating from center of cheese, if cheese has circular base, or parallel to sides if base is rectangular. Size of piece thus obtained should be such that, after removal of inedible surface layer, remaining edible portion weighs ³ 50 g. ( b ) Sampling by means of trier. —According to shape, weight, and type of cheese, use one of following sampling techniques: ( 1 ) Insert trier obliquely towards center of cheese once or several times into one of flat surfaces at point ³ 10 cm from edge. ( 2 ) Insert trier perpendicularly into one face and pass through center of cheese to reach opposite face. ( 3 ) Insert trier horizontally into vertical face of cheese, midway between 2 plane faces, toward center of cheese. ( 4 ) In case of cheese transported in barrels, boxes, or other bulk containers, or cheese which is formed into large compact blocks, perform sampling by passing trier obliquely through contents of container from top to base. ( 5 ) For large cheeses, use outer 2 cm or more of plug containing rind for closing hole made in cheese. Remainder of plug constitutes sample. Close plug holes with great care and, if possible, seal over with sealing compound, A ( c ). ( c ) Sampling by taking entire cheese. —Normally use for small cheese and for wrapped portions of cheese packaged in small containers. Take enough packages to have ³ 50 g. Weigh, at time of sampling, cheese sold by piece for which minimum weight dry matter in unit is specified by national legislation, and state weight on label.

ã 2005 AOAC INTERNATIONAL

10/9/2018

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