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What analysis technique is used to ensure that natamycin does not spoil cheese?

The ISO-9233-2018 international standard stipulates the techniques that must be used to analyse the Natamycin content in a layer with a thickness of 5 mm from the outside towards the inside of the piece of cheese.

This standard is divided into two parts, and each part describes a part of the analysis process and the two techniques used: chromatography and mass spectrometry.

  • Cheese, cheese rind and melted cheese. Determination of Natamycin Part 1: Molecular absorption spectrometry method for cheese rind. (ISO 9233-1:2018).
  • Cheese, cheese rind and melted cheese. Determination of Natamycin Part 2: High resolution liquid chromatography method for cheese, cheese rind and melted cheese. (ISO 9233-2:2018).