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Dairy produce | SAM-111

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Definition

Dairy products such as milk, cream, whey and their products, ice cream and similar products.

For products in individual packs see specific card for Retail Sale Packages and final articles.

For butter and butterfat see specific cards for Butter and butterfat.

For cheese see specific sampling card for Cheese.

For milk powder in bulk see specific card for Foodstuffs, powder.

Liquid butterfat is covered in this card. Also specific sampling cards for Foodstuffs, liquid, low viscosity and for Foodstuffs, liquid, high viscosity, can be consulted.

Recommended minimum quantity for each final sample

0,5 l or 0,5 kg

Applicable standards (ISO and EU Norms) and relevant legislation

  • EN ISO 707 Milk and milk products — Guidance on sampling.

You should also refer to your national legislation and national guidelines regarding sampling.

Equipment needed

Suggested sampling tool depending on the method used 
 
Containers to be used for the sampling
 
  • Plastic bags, different designs and sizes (P00).
  • Plastic bottles, wide mouth opening, size 500-1 000 ml (P03/P04), preferably not transparent.
P00
P03
P04
 
P00P03P04 

The containers must be made of a material suitable for food.

Safety precautions and risk assessment

  • You should be aware of and follow any health and safety instructions in the local risk assessment and/or safe working practices for the location where the sampling is to take place.
  • See Health and Safety for the Sampling of Food Products for detailed advice on hygiene and risks for chilled foods.
  • The hygiene of food products must be maintained.
  • Ensure you have clean and appropriate PPE for the circumstances.

Sampling plan

Type of consignmentProcedure
Consignments for customs clearance
 The aggregate sample consists of an appropriate number of incremental samples. One sample is usually taken as representing the goods covered by the same customs declaration.
Liquid dairy products, loose in land tanks or mobile tanks
 One or more aggregate samples: from incremental samples taken by random selection or systematically from the consignment or at least three conventional points (from the top, the middle and the bottom) of the tank. Check the homogeneity of the lot; if its homogeneity is in doubt, take more incremental samples.
Frozen dairy products
 If possible take entire packages as samples. When sampling bulk products avoid small pieces (drillings or chippings) as samples. Cut off one sufficiently large piece and take measures to prevent condensation of humidity on the surface of the sample. Do not attempt to form aggregate samples. See Sampling Procedures of Frozen Products in the General Part.
Dairy products being moved
 One aggregate sample: from incremental samples throughout the whole diameter of the stream, with intervals determined by the moving speed.

Handling of samples

General comments
 
  • It is essential that the entire content of a tank is as homogeneous as possible. Depending on the nature of the product, extensive mixing may be necessary before sampling.
  • Mixing can be done by manual agitation with a plunger, by stirring with clean compressed air or using a mechanical stirrer. Some tanks are equipped with internal mechanical stirrers.
  • Stirring must be performed without causing foaming or churning of the product.
  • Be aware that in particular fat may accumulate at the walls of any container.
  • Products with a high fat content, high viscosity or containing particles (e.g. sweetened condensed milk, milk or whey concentrates) may require extensive stirring of several hours, some at elevated temperatures. For more detailed information see EN ISO 707.
  • An all-levels sample, running sample, upper-middle-lower sample, or spot samples at agreed levels may be used for sampling from tanks.
  • Sample each tank separately.
  • Sample containers should not be filled completely to allow for homogenisation prior to laboratory analysis.
Sampling form
 
  • Fill in the sampling form. One copy should be attached to the samples and one copy should be kept for the record.
Transport
 
  • Protect the samples against light and air contact.
  • Protect the samples from sources of contamination (odour, liquids, other substances, microbiological growth, etc.).
  • Keep samples cool or frozen and ensure quick carriage. The samples should not be re-frozen. The samples must be transported in a refrigerator or freezer. The cooling chain must be maintained and preferably be recorded.
  • Frozen products shall be preferably transported in a freezer. Alternatively they can be transported in a refrigerator. Take care that the samples do not thaw during transport. The cooling chain must be maintained and should be recorded.
Storage
 
  • Protect the samples against light and air contact.
  • Protect the samples from sources of contamination (odour, liquids, other substances, microbiological growth, etc.).
  • The samples must be stored at a cool temperature, preferably at 0 to 4 °C; see EN ISO 707 for details. The cooling chain must be maintained and preferably be recorded.
  • Freeze samples for long-term storage. Frozen products must be stored in a freezer. The cooling chain must be maintained and should be recorded.

List of HS Codes

HS Number  *)Description
0401Milk and cream, not concentrated nor containing added sugar or other sweetening matter
0402Milk and cream, concentrated or containing added sugar or other sweetening matter
0403Buttermilk, curdled milk and cream, yoghurt, kephir and other fermented or acidified milk and cream, whether or not concentrated or containing added sugar or other sweetening matter or flavoured or containing added fruit, nuts or cocoa
0404Whey, whether or not concentrated or containing added sugar or other sweetening matter; products consisting of natural milk constituents, whether or not containing added sugar or other sweetening matter, not elsewhere specified or included
0405Butter and other fats and oils derived from milk; dairy spreads
1806Chocolate and other food preparations containing cocoa
1901Malt extract; food preparations of flour, groats, meal, starch or malt extract, not containing cocoa or containing less than 40 % by weight of cocoa calculated on a totally defatted basis, not elsewhere specified or included; food preparations of goods of headings 0401 to 0404, not containing cocoa or containing less than 5 % by weight of cocoa calculated on a totally defatted basis, not elsewhere specified or included
2105Ice cream and other edible ice, whether or not containing cocoa
2106Food preparations not elsewhere specified or included
2202Waters, including mineral waters and aerated waters, containing added sugar or other sweetening matter or flavoured, and other non-alcoholic beverages, not including fruit or vegetable juices of heading 2009
*) The commodities mentioned may also be covered by other specific sampling cards depending on their precise nature.

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