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Results of an international collaborative study conducted to establish precision figures for the determination of nitrogenous fractions in cheese. Six samples (2 soft cheeses, 3 semi-hard and hard cheeses, and 1 processed cheese) were supplied to the laboratories participating in the study.
The laboratories were located in 8 different countries. The method used by all laboratories was that described in International Standard ISO 27871|IDF 224. The statistical analysis of the results was carried out in accordance with ISO 5725-1/2.
Keywords: nitrogenous fractions, cheese, processed cheese, interlaboratory study, repeatability, reproducibility.