奶酪. 物理和化学试验样品制备指南

[中文适用范围]： 本文件为用于物理和化学分析（包括应用仪器方法分析）的新鲜奶酪、（半）软奶酪、（半）硬奶酪、加工奶酪和乳清奶酪的样品制备提供了指导。 本文件描述了根据 ISO 707 | 进行的（子）采样以及采样后进行的样品制备步骤。 IDF 50 和特定方法样品制备之前，例如参考文献 [2] 至 [22] 中列出的分析方法。 注：对挥发性物质、微量成分或过敏原的分析可能需要在样品制备中采取额外的预防措施，以避免一种或多种目标分析物的损失或污染。 [外文原描述]： This document gives guidance on the sample preparation of fresh cheese, (semi)soft cheese, (semi)hard cheese, processed cheese and whey cheese for physical and chemical analysis, including analysis by applying instrumental methods. This document describes the (sub)sampling, and sample preparation steps carried out after sampling according to ISO 707 | IDF 50 and prior to method-specific sample preparations, e.g. as with analytical methods listed in References [2] to [22]. NOTE Analysis on volatile substances, minor components or allergens can require additional precautionary measures in sample preparation in order to avoid loss of or contamination with one or more target analytes.