{"id":389755,"date":"2024-10-20T03:51:29","date_gmt":"2024-10-20T03:51:29","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-en-iso-242232021\/"},"modified":"2024-10-26T07:05:29","modified_gmt":"2024-10-26T07:05:29","slug":"bs-en-iso-242232021","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-en-iso-242232021\/","title":{"rendered":"BS EN ISO 24223:2021"},"content":{"rendered":"<p>The delivered ISO International Standard gives guidelines for the preparation of cheese samples for physical and chemical testing.<\/p>\n<h4>PDF Catalog<\/h4>\n<table border=\"1px\" class=\"des-table\">\n<tr>\n<th>PDF Pages<\/th>\n<th>PDF Title<\/th>\n<\/tr>\n<tr>\n<td><b>2<b><\/td>\n<td>National foreword  <\/td>\n<\/tr>\n<tr>\n<td><b>4<b><\/td>\n<td>European foreword  <\/td>\n<\/tr>\n<tr>\n<td><b>6<b><\/td>\n<td>Forewords  <\/td>\n<\/tr>\n<tr>\n<td><b>9<b><\/td>\n<td>1 Scope <br \/> 2 Normative references <br \/> 3 Terms and definitions  <\/td>\n<\/tr>\n<tr>\n<td><b>10<b><\/td>\n<td>4 Apparatus <br \/> 5 Sample receipt  <\/td>\n<\/tr>\n<tr>\n<td><b>11<b><\/td>\n<td>6 Procedure <br \/> 6.1 General <br \/> 6.2 Cheese-specific pre-preparation <br \/> 6.2.1 Cheese packaged and stored in liquid (e.g. high moisture mozzarella in governing liquid, cheese in brine, cheese in oil) <br \/> 6.2.2 Blue veined cheese (e.g. stilton, gorgonzola, roquefort) <br \/> 6.2.3 Cheese with included additions (e.g. herbs, spices, condiments, olives and nuts) <br \/> 6.2.4 Fresh cheese (e.g. cottage cheese, fromage frais, cream cheese)  <\/td>\n<\/tr>\n<tr>\n<td><b>12<b><\/td>\n<td>6.3 Removal of parts not objective to subsequent analysis <br \/> 6.4 Removal of the non-edible outer part <br \/> 6.5 Cutting <br \/> 6.6 Grinding or blending  <\/td>\n<\/tr>\n<tr>\n<td><b>13<b><\/td>\n<td>6.7 Final preparation steps before analysis or storage <br \/> 7 Test report  <\/td>\n<\/tr>\n<tr>\n<td><b>14<b><\/td>\n<td>Bibliography  <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":"<p><b>Cheese. Guidance on sample preparation for physical and chemical testing<\/b><\/p>\n<table class=\"shortdes-table\" style=\"width: 100%\" border=\"0\" cellspacing=\"0\" cellpadding=\"0\">\n<tbody>\n<tr>\n<td>Published By<\/td>\n<td>Publication Date<\/td>\n<td>Number of Pages<\/td>\n<\/tr>\n<tr>\n<td><a href=\"https:\/\/pdfstandards.shop\/product-category\/publishers\/bsi\/\"><b>BSI<\/b><\/a><\/td>\n<td>2022<\/td>\n<td>16<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"featured_media":389764,"template":"","meta":{"rank_math_lock_modified_date":false,"ep_exclude_from_search":false},"product_cat":[962,2641],"product_tag":[],"class_list":{"0":"post-389755","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-67-100-30","7":"product_cat-bsi","9":"first","10":"instock","11":"sold-individually","12":"shipping-taxable","13":"purchasable","14":"product-type-simple"},"_links":{"self":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product\/389755","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/types\/product"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media\/389764"}],"wp:attachment":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media?parent=389755"}],"wp:term":[{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_cat?post=389755"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_tag?post=389755"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}