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

CXS 234-1999

15

Commodity

Provision

Method

Principle

Type

Milk and Milk Products As this parameter relates to purity of milkfat it effectively serves the same purpose as ISO 17678|IDF 202. The latter method has acceptable ranges specified for the s-values so a criteria for detection of foreign fat is defined. Therefore, IDF recommends deletion of these methods/parameters from standard 234 as ISO 17678|IDF 202 is already included in STAN 234 as type I methods for milkfat products). Milk fat products Water 16 ISO 5536 | IDF 23 Titrimetry (Karl Fischer) II Mozzarella Milkfat in dry matter – with high moisture ISO 1735 | IDF 5 Gravimetry after solvent extraction I Mozzarella Milkfat in dry matter – with high moisture ISO 5534 | IDF4 and ISO 1735 | IDF 5 Calculation from dry matter content I

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

Is it necessary to add first line to get dry matter prior to milk fat? Also, should principle be changed for consistency with other commodities Mozzarella Milkfat in dry matter – with low moisture ISO 1735 | IDF 5 Gravimetry after solvent extraction I Mozzarella Milkfat in dry matter – with low moisture ISO 5534 | IDF4 and ISO 1735 | IDF 5 Calculation from dry matter content I

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

Is it necessary to add first line to get dry matter prior to milk fat? Also, should principle be changed for consistency with other commodities Sweetened condensed milk Milkfat ISO 1737 | IDF 13 Gravimetry (Röse-Gottlieb) I Sweetened Condensed Milks Milk Protein in MNSF 2 ISO 8968-1 | IDF 20-1 Titrimetry (Kjeldahl) I Sweetened Condensed Milks Solids 2 ISO 6734 | IDF 15 Gravimetry, drying at 102 °C I Whey cheeses by coagulation Milk fat ISO 1735 | IDF 5 Gravimetry (Schmid-Bondzynski- Ratzlaff) I Whey cheeses by coagulation Milk fat in dry matter ISO 1735 | IDF 5and ISO 5534 | IDF 4 Calculation from fat content and dry matter content Gravimetry (Schmid-Bondzynski-Ratzlaff) Gravimetry, drying at 102°C I