AOAC SPIFAN Stakeholder Panel Meeting Book (March 14, 2019)

CXS 234-1999

8

Commodity

Provision

Method

Principle

Type

Milk and Milk Products Cheese (and cheese rind)

III

Natamycin

ISO 9233-1 | IDF 140-1

Molecular absorption spectrophotometry

II

ISO 9233-2 | IDF 140-2

HPLC

IV IV

Cheese Cheese Cheese

Propionic acid Propionic acid Sodium chloride

ISO/TS 19046-1I IDF/RM 233-1 ISO/TS 19046-2I IDF/RM 233-2

Gas Chromatography - FID

Ion exchange chromatography-UV Potentiometry (determination of chloride, expressed as sodium chloride)

II

ISO 5943 | IDF 88

Question on number of samples Method validation data published in 1982 ref J. AOAC; precision data calculation claimed to be ISO 5725-1986 (withdrawn); ISO method lists ISO 5725-1994 (current version); number of samples used in 1982 does not meet ISO 5725-1994 requirements Cheeses, individual Dry matter (Total solids) 2 ISO 5534 | IDF 4 Gravimetry, drying at 102°C I Cheeses, individual Milk fat in dry matter ISO 1735 | IDF 5 Gravimetry (Schmid-Bondzynski- Ratzlaff) I Cheeses, individual Milk fat in dry matter ISO 5534 | IDF4 and ISO 1735 | IDF 5 Calculation from dry matter content I ISO 1735 | IDF 5 and ISO 5534 | IDF 4 are acceptable but question if the single methods should only be placed in row together or if ISO 5534 | IDF 4 should still have row to itself with a “dry Matter (Total Solids) as provision. Cheeses in brine Milk fat in dry matter (FDM) ISO 1735 | IDF 5 Gravimetry (Schmid-Bondzynski- Ratzlaff) I Cheeses in brine Milk fat in dry matter (FDM) ISO 5534 | IDF4 and ISO 1735 | IDF 5 Calculation from dry matter content I Gravimetry, drying at 102°C and Gravimetry (Schmid-Bondzynski- Ratzlaff)

Gravimetry, drying at 102°C and Gravimetry (Schmid-Bondzynski- Ratzlaff)

Question about validation data for matrix and therefore about typing. Also confirm editorial change to include both methods in same row?