The document discusses how Natamycin content in cheese rinds is determined according to ISO standards, which specify using either molecular absorption spectrometry or high-performance liquid chromatography (HPLC) to analyze Natamycin levels. Absorption spectrometry measures the absorption of light by a substance in solution at specific wavelengths, while HPLC separates and identifies elements in a mixture based on how they interact with a chromatography column. Both techniques are used to precisely measure the amount of Natamycin present among other substances in cheese.

1. FAQS ABOUT NATAMYCIN
NOVEMBER 2020
How is the Natamycin content in cheese rind determined according to current ISO
standards?
The standardised analysis techniques described in the two parts of the UNE-EN ISO 9233 2018
standard to determine Natamycin content are molecular absorption spectrometry and high
performance liquid chromatography (HPLC).
The first is an analysis technique that is based on the absorption of light in proportion to the
concentration of a substance in a solution.
A spectrophotometer is used to perform this type of measurements, and the wavelength of
the light that passes through a solution can be selected and the amount of light absorbed by
the sample can be measured.
The second technique is used to identify elements that are part of a mixture and are not
volatile. When the sample is dissolved, its constituents are physically separated according to
how they chemically interact with the different components of the chromatography column.
This separation makes it possible to identify Natamycin among the substances that make up
the cheese mixture.
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