ISO 9233:1991

Cheese and cheese rind — Determination of natamycin content — Method by molecular absorption spectrometry and by high-performance liquid chromatography

Specifies a method which is suitable to control a maximum tolerance of natamycin on the cheese rind at a content of 1 mg/dm^2. The limit of detection is 0,5 mg/kg. Describes reagents, apparatus, sampling, and test procedure. Annex A is for information only.