Cheese, cheese rind and processed cheese. Determination of natamycin content - Molecular absorption spectrometric method for cheese rind1 Scope This document specifies a method for the determination in cheese rind of natamycin mass fraction of above 0,5 mg kg and surface area related natamycin mass of above 0,03 mg dm2. NOTE It is possible that the method is suitable for detecting migration of natamycin into the cheese.

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