The method to be applied shall be approved by the paying agency.    ,

Fat ,ISO 17189 or ISO 3727 part 3,
Water,ISO 3727 part 1,
Non-fat solids,ISO 3727 part 2,
Fat acidity,ISO 1740,
Peroxide value,ISO 3976,
Non-milk fat,ISO 17678,
Sensory characteristics,ISO 22935 parts 2 and 3 and scoring table hereafter.,


5,   Very good     Ideal type    Highest quality    (equal dry)  ,5,   Very good     Ideal type    Highest quality    (equal spreadable)  ,5,   Very good     Ideal type    Highest quality    (absolutely pure finest odour)  ,
4,   Good     (no evident defects)  ,4,   Good     (no evident defects)  ,4,   Good     (no evident defects)  ,
1, 2 or 3,Any defect,1, 2 or 3,Any defect,1, 2 or 3,Any defect,
    Scorched particles' analyses may be conducted systematically. However, such analyses shall always be conducted if no sensory checks are performed.    ,
    The method to be applied shall be approved by the paying agency (one or both methods).    ,
    The method to be applied shall be approved by the paying agency.    ,
    Sensory checks shall be performed where deemed necessary after risk based analysis approved by the paying agency.    ,

Protein,ISO 8968 part 1,
Fat,ISO 1736,
Water,ISO 5537,
Acidity,ISO 6091,
Lactates,ISO 8069,
Phosphatase test,ISO 11816 part 1,
Insolubility index,ISO 8156,
Scorched particles ,ADPI,
Micro-organisms,ISO 4833-part 1,
Buttermilk,Appendix I,
Rennet whey ,Appendix II and III,
Acid whey ,ISO 8069 or On-the-spot inspections,
Sensory checks ,ISO 22935 part 2 and 3,

Initial,40,60,0,
0,1,40,60,0,1,
5,0,40,60,0,1,
6,0,40,60,1,0,
6,5,40,60,1,0,
9,0,36,64,1,0,
10,0,20,80,1,0,
11,5,16,84,1,0,
12,0,16,84,1,0,
16,0,10,90,1,0,
19,0,0,100,1,0,
20,0,0,100,1,0,
21,0,40,60,1,0,
29,0,40,60,1,0,
30,0,40,60,0,
The second peak of the chromatogram having an RT of about 12,5 minutes.,
The third peak of the chromatogram, corresponding to the CMP, having an RT of 15,5 minutes.,
area of peak II,,
area of peak III,,
Peak II:,R II = 100/(A II [0]),
Peak III:,R III = W/(A III [5] – A III [0]),
2,0,is the maximum value allowed for the relative area of peak III taking into account the relative average area of peak III, i.e. 1,3, the uncertainty due to variations in the composition of skimmed milk powder and the reproducibility of the method (9.3.2),,
(S III [0] – 0,9),is the correction to be made when the area S III [0] is different from 0,9 (see point 9.2),
S III = 0,376 P % – 10,7,(graph 1),,
S III = 0,0123 S II [E] + 0,93,(graph 2),,
If T 1 and/or T 2 ,are zero or less, the presence of rennet whey cannot be determined.,
If T 1 and T 2 ,exceed zero, rennet whey is present.,

Initial,1,0,90,10,*,
27,1,0,60,40,linear,
32,1,0,10,90,linear,
37,1,0,10,90,linear,
42,1,0,90,10,linear,
    The method to be applied shall be approved by the paying agency.    ,

Fat ,ISO 17189 or ISO 3727 part 3,
Water,ISO 3727 part 1,
Non Fat Solids (excluding salt),ISO 3727 part 2,
Salt,ISO 15648,

Fat,ISO 1736,
Protein,ISO 8968 part 1,
Water,ISO 5537,
    Sample application: After pre-focusing (step 1), pipette 18 μl of the sample and standard solutions onto the sample applicators (10 × 5 mm), place them on the gel at 1 mm intervals from each other and 5 mm longitudinally from the anode and press lightly. Carry out focusing using the above conditions, carefully removing the sample applicators after the 60 minutes of sample focusing.    ,

  1.   Pre-focusing   ,30,  maximum    2 500  ,  maximum    15  ,constant 4,c. 300,
  2.   Sample focusing    ,60,  maximum    2 500  ,  maximum    15  ,constant 4,c. 1 000,
  3.   Final focusing   ,60,  maximum    2 500  ,  maximum    5  ,  maximum    20  ,c. 3 000,
,40,  maximum    2 500  ,  maximum    6  ,  maximum    20  ,c. 3 000,
,30,  maximum    2 500  ,  maximum    7  ,  maximum    25  ,c. 3 000,

  1.   Pre-focusing   ,1 000 V,10,0 mA,3,5 W,8 °C,85 Vh,
  2.   Sample focusing   ,250 V,5,0 mA,2,5 W,8 °C,30 Vh,
  3.   Focusing   ,1 200 V,10,0 mA,3,5 W,8 °C,80 Vh,
  4.   Focusing   ,1 500 V,5,0 mA,7,0 W,8 °C,570 Vh,