AOAC Methods for Review in Codex STAN 234_11-2018

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

33

33.7.02

AOAC Official Method 955.30 Cheese Preparation of Test Portion Procedure First Action 1955 Cut wedge test sample into strips and pass 3 times through food chopper. Grind plugs in food chopper or blender. With creamed cottage and similar cheeses, place 300–600 g sample at <15°C in 1 L(1 qt) cup of high-speed blender and blend for minimum time (2–5 min) required to obtain homogeneous mixture. Final temperature should be £ 25°C. This may require stopping blender frequently after channeling and spooning cheese back into blades until blending action starts. (Use of variable transformers in electric line to permit slow speed at first minimizes channeling when speed is increased later.)

ã 2005 AOAC INTERNATIONAL

10/9/2018