1、BS EN ISO707:2008ICS 67.100.01,NO COPYING WITHOUT BSI PERMISSION EXCEPT AS PERMITTED BY COPYRIGHT LAWBRITISH STANDARDMilk and milkproducts Guidanceon sampling (ISO707:2008)This British Standardwas published underthe authority of theStandards Policy andStrategy Committee on 30November 2008 BSI 2008IS
2、BN 978 0 580 54902 1Amendments/corrigenda issued since publicationDate CommentsBS EN ISO 707:2008National forewordThis British Standard is the UK implementation of EN ISO 707:2008. Itsupersedes BS EN ISO 707:1997 (RO5) and which is withdrawn.The UK participation in its preparation was entrusted to T
3、echnicalCommittee AW/5, Chemical analysis of milk and milk products.A list of organizations represented on this committee can be obtained onrequest to its secretary.This publication does not purport to include all the necessary provisionsof a contract. Users are responsible for its correct applicati
4、on.Compliance with a British Standard cannot confer immunityfrom legal obligations.EUROPEAN STANDARDNORME EUROPENNEEUROPISCHE NORMEN ISO 707August 2008ICS 67.100.01 Supersedes EN ISO 707:1997 English VersionMilk and milk products - Guidance on sampling (ISO 707:2008)Lait et produits laitiers - Ligne
5、s directrices pourlechantillonnage (ISO 707:2008)Milch und Milcherzeugnisse - Leitfaden zur Probenahme(ISO 707:2008)This European Standard was approved by CEN on 14 August 2008.CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this Eu
6、ropeanStandard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such nationalstandards may be obtained on application to the CEN Management Centre or to any CEN member.This European Standard exists in three official versions (Englis
7、h, French, German). A version in any other language made by translationunder the responsibility of a CEN member into its own language and notified to the CEN Management Centre has the same status as theofficial versions.CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Cyp
8、rus, Czech Republic, Denmark, Estonia, Finland,France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal,Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.EUROPEAN COMMITTEE FOR STANDARDIZATIONCOMIT
9、 EUROPEN DE NORMALISATIONEUROPISCHES KOMITEE FR NORMUNGManagement Centre: rue de Stassart, 36 B-1050 Brussels 2008 CEN All rights of exploitation in any form and by any means reservedworldwide for CEN national Members.Ref. No. EN ISO 707:2008: EBS EN ISO 707:2008EN ISO 707:2008 (E) 3 Foreword This d
10、ocument (EN ISO 707:2008) has been prepared by Technical Committee ISO/TC 34 “Agricultural food products“ in collaboration with Technical Committee CEN/TC 302 “Milk and milk products - Methods of sampling and analysis” the secretariat of which is held by NEN. This European Standard shall be given th
11、e status of a national standard, either by publication of an identical text or by endorsement, at the latest by February 2009, and conflicting national standards shall be withdrawn at the latest by February 2009. Attention is drawn to the possibility that some of the elements of this document may be
12、 the subject of patent rights. CEN and/or CENELEC shall not be held responsible for identifying any or all such patent rights. This document supersedes EN ISO 707:1997. According to the CEN/CENELEC Internal Regulations, the national standards organizations of the following countries are bound to imp
13、lement this European Standard: Austria, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerlan
14、d and the United Kingdom. Endorsement notice The text of ISO 707:2008 has been approved by CEN as a EN ISO 707:2008 without any modification. BS EN ISO 707:2008ISO 707:2008(E) IDF 50:2008(E) ISO and IDF 2008 All rights reserved iiiContents Page Foreword iv Introduction . vi 1 Scope . 1 2 Normative r
15、eferences . 1 3 Terms and definitions. 1 4 General arrangements 1 5 Apparatus 3 6 Sampling 5 7 Preservation of samples 5 8 Storage and transport of samples 5 9 Milk and liquid milk products 6 10 Evaporated milk, sweetened condensed milk and milk concentrate 9 11 Semi-solid and solid milk products ex
16、cept butter and cheese 13 12 Edible ices, semi-processed (semi-finished) ices and other frozen milk products. 14 13 Dried milk and dried milk products. 16 14 Butter and related products. 17 15 Butterfat (butter oil) and related products . 19 16 Cheese . 21 Annex A (informative) Examples of sampling
17、equipment and shapes of sampling 24 Annex B (informative) Thermally insulated container for the transport of cooled, frozen and quick-frozen food samples 32 Annex C (informative) Additional information for the use of insulated transport containers 36 Annex D (informative) Sampling report for cheese
18、37 Bibliography . 40 BS EN ISO 707:2008ISO 707:2008(E) IDF 50:2008(E) iv ISO and IDF 2008 All rights reservedForeword ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO member bodies). The work of preparing International Standards is
19、normally carried out through ISO technical committees. Each member body interested in a subject for which a technical committee has been established has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with ISO, also take part
20、in the work. ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization. International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2. The main task of technical committees is to pre
21、pare International Standards. Draft International Standards adopted by the technical committees are circulated to the member bodies for voting. Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote. Attention is drawn to the possibility that
22、some of the elements of this document may be the subject of patent rights. ISO shall not be held responsible for identifying any or all such patent rights. ISO 707IDF 50 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 5, Milk and milk products, and the International Dai
23、ry Federation (IDF). It is being published jointly by ISO and IDF. This third edition of ISO 707IDF 50 cancels and replaces the second edition (ISO 707:1997), which has been technically revised. BS EN ISO 707:2008ISO 707:2008(E) IDF 50:2008(E) ISO and IDF 2008 All rights reserved vForeword IDF (the
24、International Dairy Federation) is a non-profit organization representing the dairy sector worldwide. IDF membership comprises National Committees in every member country as well as regional dairy associations having signed a formal agreement on cooperation with IDF. All members of IDF have the righ
25、t to be represented on the IDF Standing Committees carrying out the technical work. IDF collaborates with ISO in the development of standard methods of analysis and sampling for milk and milk products. Draft International Standards adopted by the Action Teams and Standing Committees are circulated t
26、o the National Committees for voting. Publication as an International Standard requires approval by at least 50 % of the IDF National Committees casting a vote. Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. IDF shall not be held
27、 responsible for identifying any or all such patent rights. ISO 707IDF 50 was prepared by the International Dairy Federation (IDF) and Technical Committee ISO/TC 34, Food products, Subcommittee SC 5, Milk and milk products. It is being published jointly by IDF and ISO. All work was carried out by th
28、e Joint ISO-IDF Action Team on Sampling and sample preparation of the Standing Committee on Quality assurance, statistics of analytical data and sampling under the aegis of its project leader, Mr. T. Berger (CH). This edition of ISO 707IDF 50 cancels and replaces IDF 50:1995, which has been technica
29、lly revised. BS EN ISO 707:2008ISO 707:2008(E) IDF 50:2008(E) vi ISO and IDF 2008 All rights reservedIntroduction Sampling is an operation that requires most careful attention; emphasis cannot be too strongly laid on the necessity of obtaining a properly representative sample. Written sampling proce
30、dures are demanded by ISO/IEC 170256if sampling is performed by laboratories. Written procedures are also required for subsampling steps in the laboratory, e.g. the preparation of test portions. The sampling procedure is part of the measurement procedure, but not of the measurement itself. It theref
31、ore does not contribute to the measurement uncertainty. Variations resulting from sampling procedures handled by the laboratory contribute to the uncertainty of the reported result and have therefore to be added to the measurement uncertainty. Reference 10 is a guidance document on this issue. The p
32、rocedures described in this International Standard are recognized as good practice to be followed whenever practicable. However, it is impossible to lay down fixed rules to be followed in every case, and, however explicit, they cannot fully take the place of judgement, skill and experience. In parti
33、cular, unforeseen circumstances may render some modifications desirable. Whenever special requirements are given for sampling and/or arise from a specific analysis to be performed, these requirements should be followed. Heterogeneity in cheese provides particular challenges for sampling. Sampling un
34、certainty is mainly influenced by the heterogeneity of the sample, the sample size and the sampling method. There are significant consequences for both microbiological as well as for chemical analyses in cheese. Normally the cheese curd is moulded into a specific shape and dimensions and this can af
35、fect the development. During ripening of the moulded cheese curd under regular conditions or in environments in which the humidity, temperature, and possibly composition of the atmosphere are controlled, the outside of the cheese will develop into a semi-closed layer with a lower moisture content, t
36、he rind, often initiated by brining. Due to the influence of the salt gradient in the brine, of oxygen, of drying out and of other reactions, the rind successively becomes of a somewhat different composition than the interior of the cheese. Rennet and microorganisms, added as selected cultures or na
37、turally available, by enzymatic and microbiological activity, change the structure and composition of the inner zone of the cheese. Moreover, microorganisms are often not homogeneously distributed throughout the cheese. Ripening is influenced by storage temperature, time, humidity, and salt gradient
38、s. During or after ripening, the cheese rind can be treated or can be naturally colonized with desired cultures of microorganisms. The resulting layer, in the latter case referred to as smear, will have further influence on the ripening of the border zone. To be able to make correct decisions on the
39、 sampled material, specific knowledge of cheese ripening is necessary. Depending on the desired conclusion, it has to be decided where a sample is to be taken and how many samples are necessary. For these reasons, ISO 707IDF 50 has been written in the form of guidance rather than as an “imperative”
40、standard. The test samples obtained by the methods described in this International Standard are “laboratory samples” as defined in ISO 78-2:19991, 3.1. The “test portion” obtained by the methods described is also defined in ISO 78-2:19991, 3.3. BS EN ISO 707:2008INTERNATIONAL STANDARD ISO 707:2008(E
41、)IDF 50:2008(E) ISO and IDF 2008 All rights reserved 1Milk and milk products Guidance on sampling 1 Scope This International Standard gives guidance on methods of sampling milk and milk products for microbiological, chemical, physical and sensory analysis, except for (semi)automated sampling. NOTE S
42、ee also Reference 9. 2 Normative references The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. ISO 7
43、002, Agricultural food products Layout for a standard method of sampling from a lot 3 Terms and definitions For the purposes of this document, the terms and definitions given in ISO 7002, and the following, apply. 3.1 laboratory sample sample as prepared for sending to the laboratory and intended fo
44、r inspection or testing ISO 78-2:19991, 3.1 3.2 test portion quantity of material drawn from the laboratory sample on which the test or observation is actually carried out Adapted from ISO 78-2:19991, 3.3 NOTE It is possible that test portions of milk and milk products may require further processing
45、, e.g. removal of parts that impair the test result, aseptic extraction of parts or grating. 4 General arrangements This International Standard is not suitable as a basis for formulating legal obligations between contracting parties. In such cases, additional written requirements are necessary. The
46、number of units to be selected for sampling by inspection by attributes may be determined according to ISO 5538IDF 1133. Sampling for inspection by variables may be determined according to lSO 8197 (IDF 136A)5. BS EN ISO 707:2008ISO 707:2008(E) IDF 50:2008(E) 2 ISO and IDF 2008 All rights reservedTh
47、e following instructions are not necessarily applicable for routine sampling: a) the parties concerned or their representatives should be given the opportunity to be present when sampling is performed; b) whenever special requirements are given for the sampling and/or arise from a specific analysis
48、to be performed, these requirements should be followed. 4.1 Sampling personnel1)An authorized person, properly trained in the appropriate technique, e.g. for microbiological purposes, and free from any infectious disease, shall perform sampling. 4.2 Sealing and labelling of samples Samples should be
49、 sealed (if this is a legal requirement or if agreed between the parties concerned) and a label attached, reproducing integrally the identification of product, the nature of the product and, at least, the identification number, name and signature (or initials) of the authorized person (4.1) responsible for taking the samples. If necessary, additional information may be included, such as the purpose of sampling, the mass or volume of sample, and the unit from which the sample was taken and the condition of product and stora
