T.C.
TARIM ve KÖYİŞLERİ BAKANLIĞI
Koruma ve Kontrol Genel Müdürlüğü
Communiqué on Methods of Sampling for Edible Casein and Caseinates
Authorization Law: Turkish Food Codex
The Official Gazette: 21.03.2002-24702
Communication No : 2002/17
Objective
Article 1- The objective of this Communiqué is to determine sampling methods for chemical analysis of edible casein and caseinates.
Scope
Article 2- This Communiqué covers the sampling methods for chemical analysis of edible casein and caseinates.
Legal basis
Article 3- This Communiqué has been prepared in accordance with the Turkish Food Codex Regulation published in the Official Gazette, dated 16/11/1997, reiterated No. 23172.
Sampling methods and probes
Article 4- General principles of sampling methods and borers to be used are applied in accordance with ANNEX-I as follows:
a) Sampling method and its application for chemical analysis of edible casein and caseinates are performed according to the Chapter 1 of ANNEX-II.
b) Sampling probes used for sampling of edible casein and caseinate masses comply with the chapter 2 of ANNEX-II.
Compliance with European Union
Article 5- This Communiqué has been prepared within the framework of compliance with the European Union having regard to the Commission Directive 86/424/EEC.
Provisional Article-1 Presently active establishments and institutions using the sampling methods specified in this Communiqué are obliged to obey the provisions of this Communiqué within 1 year.
Enforcement
Article 6- This Communiqué enters into force on the date of publication.
Execution
Article 7- The provisions of this Communiqué are executed by the Minister of Health and the Minister of Agriculture and Rural Affairs.
ANNEX-1
General Principles
1. Administrative Procedure
1.1. Person to take sample
Sampling process is carried out by an authorized and qualified person
1.2. Sealing and labeling of samples
The samples taken for official control are sealed and labeled on site according to the rules
1.3. Replicate samples
At least two samples of the same properties should be taken and sent to the laboratories right after sampling.
1.4. Report
Samples shall be accompanied by a official report issued according to the rules.
2. Sampling equipments
2.1. Specifications
Sampling equipments should be of adequate strength so as to not affect the analysis results. Use of stainless steel is recommended.
All the surfaces should be smooth and free from crevices and the corners should be rounded. Sampling equipment shall comply with the requirements with respect to each product to be sampled.
3. Sampling containers
3.1. Specifications
Sample containers and closures shall be of materials and construction which adequately protect the sample and which do not bring about in the sample a change which may affect any result of the subsequent analysis or examination. Material may be glass, plastics or metal. Opaque containers should be preferred. Transparent or semi transparent containers containing sample should be stored in a dark place. Containers and closures should be clean and dry. The shape and capacity of the container should conform to the requirements of the product to be sampled.
Single service plastic containers, containers made from plastic, laminates including an aluminium foil or suitable plastic bags, with appropriate methods of closure, may be used. Containers other than the plastic bags should be tightly closed either by means of a suitable stopper or by a screw-cap of metal or plastic material. If necessary, an air-tight plastic liner may be used. All the covers and gaskets should be insoluble, non-absorbent, greaseproof and have characteristics not to affect the odor, aroma, properties and structures of the samples. Stoppers should be made of or covered with a material not to let odor penetration.
4. Sampling technique
Sample containers should immediately be closed after sampling.
5. Storage of samples
It is recommended for storage temperature of the casein and caseinate samples not to exceed 25ºC.
6. Transportation of samples
Samples should be brought to the laboratories as soon as possible. This period should preferably not exceed 24 hours. During transportation, measures should be taken to prevent the samples from being exposed to foreign odors, direct sun light and temperature over 25ºC.
ANNEX-II
Sampling Methods and Borers
1. Section: Sampling Methods
1. Scope and field of application
This method defines sampling for chemical analysis of edible acid caseins, edible rennet caseins and edible caseinates.
2. Equipment
Apparatus that is identified in chapter 2 of general principles in ANNEX-I is used.
2.1. Borers
It should have sufficient length to reach the bottom of the product container. The borers for which the specifications are given in the Chapter 2 in Annex-I are used.
2.2. Spoon, spatula or scoop
Broad-loaded.
2.3. Sample containers
Sample containers explained in the Chapter 3 of general principles in Annex-I are used.
3. Procedure
3.1. General
Measures should be taken not to change moisture content of the product during and before sampling. The container containing the product should immediately be closed right after sampling.
3.2. Procedure
3.2.1. Sampling
Sample should be taken in a quantity not less than 200 g. Dry and clean borer is immersed through the product while keeping the open part of the borer downwards, at a proper rate, if necessary the container inclined on aside. Once the borer reaches the bottom of the container, it is rotated 180º, withdrawn and the product is discharged into the sample container. Sample should be taken by one or more borers, each in an amount of not less than 200 g from the same consignment. Sampling container should be closed immediately after completion of sampling procedure. All samples should be taken from the same bulk unit.
3.2.2. Sampling from packed products as small retail packages
Unopened or undamaged package is chosen as sample. One or more packages are taken as representative of the sample from the same consignment each not to be less than 200g.
3.2.3. Preservation, storage and transportation of samples
The rules that are explained in Chapters 5 and 6 of General Principles in Annex-I are applied.
2. Section: Borers Used In Sampling of Edible Casein and Caseinates In Bulk
1. Types of Borer
Type A : Long, Figure 1,
Type B : Short, Figure 1
2. Materials
Blade and stem section of the borer should be made of polished metal, preferably stainless steel. Grip of long type A should preferably made of stainless steel. Short type probe should have detachable grip of plastic or wood. Blade section should be sharp.
3. Properties
3.1. The shape and material of the borer should be such that enable easy cleaning.
3.2. Protruding section of long type borer should be sufficiently sharp to be able to serve as scraper.
3.3. The point of blade should be sufficiently sharp in order to facilitate sampling.
4. Main dimensions
Borers should be in accordance with the dimensions given in Table-1. In these dimensions 10% differences are tolerated.
5. Notes on use of borers
5.1. For less free-flowing powders, the borers can be inserted vertically. A type borers are completely filled by rotating in this position and withdrawn again vertically. B type borers fill completely during insertion, but they should be withdrawn in oblique position in order to prevent losses from the lower end.
5.2. For free-flowing powders, container should be inclined aside, borers should be inserted nearly horizontal, with the slit downwards and withdrawn with the slit upwards.
Table1: Specifications of long and short type borers
| Type A Long (mm) |
Type B |
|
| Length of blade face Thickness of metal face Inner diameter of blade face at the point Inner diameter of slit at stem or grip Width of slit at the point Width of slit at stem or grip |
800 1 – 2 18 22 4 14 |
400 1 – 2 32 28 20 14 |
Figure 1: Borers used for sampling of casein and caseinates (dimensions given in mm)
