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

CXS 234-1999

9

Commodity

Provision

Method

Principle

Type

Milk and Milk Products Cottage cheese

Fat-free dry matter

Calculation from dry matter content and fat content Gravimetry, drying at 102 °C Gravimetry (Schmid-Bondzynski- Ratzlaff) Gravimetry (Schmid-Bondzynski- Ratzlaff) (for samples containing lactose up to 5%) Gravimetry (Weibull-Berntrop) (for samples containing lactose over 5%) Gravimetry (Weibull-Berntrop)

I

ISO 5534 | IDF 4 and ISO 1735 | IDF 5

No validation data for Cottage Cheese so concern about typing Cottage cheese Milk fat

ISO 1735 | IDF 5

I

ISO 8262-3 | IDF 124-3

I

ISO 1735 | IDF 5

I

Cottage cheese (for samples containing lactose up to 5%) Cottage cheese (for samples containing lactose over 5%)

Milk fat

ISO 8262-3 | IDF 124-3

I

Milk fat

Gravimetry (Weibull-Berntrop)

Question about validation data and therefore typing from one reviewer. IDF also reviewed and stated cottage cheese under scope of method for both ISO 1735 | IDF 5 and ISO 8262-3 | IDF 124-3. CCMMP 2010 typed as TYPE IV, CCMAS 2010 typed as TYPE I. Also editorial as the different commodity should appear in separate rows with commodity labeled. Cottage cheese Milk fat in dry matter ISO 8262-3 | IDF 124-3 Gravimetry (Weibull-Berntrop) I Cottage cheese ( with nondairy ingredients ) Milk fat in dry matter ISO 5534 | IDF4 and ISO 8262-3 | IDF 124-3 Calculation from dry matter content I Quesiton about validation for matrix. Also need to change format to capture calculation per CCMAS 39. Unlcear if the () should be included and if removal of the ISO 8262-3 | IDF 124-3 as a stand alone entry should be removed? Cheese, Unripened Including Fresh Cheese Milk Protein ISO 8968-1 | IDF 20-1 Titrimetry, Kjeldahl I Specific matrix not mentioned, but validated for liquid cow’s milk, hard, semi-hard and processed cheese, dired milk and milk products. Cream and Prepared Creams Milk protein ISO 8968-1 | IDF 20-1 Titrimetry (Kjeldahl) I Specific matrix not mentioned, but validated for liquid cow’s milk, hard, semi-hard and processed cheese, dired milk and milk products. Cream Milkfat ISO 2450 | IDF 16 Gravimetry (Röse-Gottlieb) I Cream Solids 2 ISO 6731 | IDF 21 Gravimetry (drying at 102°C) I Gravimetry, drying at 102°C and Gravimetry (Weibull-Berntrop)