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IS0
I NT ERN AT1 ON A L ORGAN IZATl O N FOR STANDARD IZATl ON
I S O R E C O M M E N D AT I O N
R 707
MILK AND MILK PRODUCTS
SAM P L I NG
1 st EDITION
April 1968
COPYRIGHT RESERVED
The copyright of IS0 Recommendations and IS0 Standards
belongs to IS0 Member Bodies. Reproduction of these
documents, in any country, may be authorized therefore only
by the national standards organization of that country, being
a member of ISO.
For each individual country the only valid standard is the national standard of that country.
Printed in Switzerland
Also issued in French and Russian. Copies to be obtained through the national standards organizations.
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BRIEF HISTORY
The IS0 Recommendation R 707, Milk and milk products - Sampling, was drawn up by
Technical Committee ISO/TC 34, Agricultural food products, the Secretariat of which is held by the
Magyar Szabvinyügyi Hivatal (MSZH).
Work on this question by the Technical Committee began in 1960 and led, in 1963, to the
adoption of a Draft IS0 Recommendation.
In January 1965, this Draft IS0 Recommendation (No. 803) was circulated to all the IS0
Member Bodies for enquiry. It was approved, subject to a few modifications of an editorial nature,
by the following Member Bodies :
Argentina Greece Romania
Australia
Hungary South Africa,
Belgium India
Rep. of
Brazil Iran Spain
Canada Ireland Sweden
Chile Israel Switzerland
Czechoslovakia
Korea, Rep. of Turkey
Denmark Netherlands United Kingdom
France New Zealand
Germany Poland
No Member Body opposed the approval of the Draft.
The Draft IS0 Recommendation was then submitted by correspondence to the IS0 Council
which decided, in April 1968, to accept it as an IS0 RECOMMENDATION.
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ISO/R 707-1968 (E)
IS0 Recommendation R 707 April 1968
MILK AND MILK PRODUCTS
SAMP LI NG
1. SCOPE*
This IS0 Recommendation describes procedures for sampling milk and milk products, to obtain from
a unit, (e.g. bulk container, small retail container, individual cheese, etc.), a portion (sub-sample)
which is as representative as possible of that unit.
2. GENERAL INSTRUCTIONS
2.1 Instructions of an administrative character
2.1.1 Sampling should be performed by an authorized or sworn independent agent, properly
trained in the appropriate technique.
The agent should be free from any infectious disease.
2.1.2 If possible, representatives of the parties concerned-should be given the opportunity of
'being present when sampling is performed.
2.1.3 Samples should be accompanied by a report, signed by the sworn or authorized sampling
agent and counter-signed by any witnesses present.
This report should give particulars of the place, date and time of sampling, the name and
designation of the sampling agent and of any witnesses, the precise method of sampling
which is followed if this deviates from the prescribed standard method, the nature and
number of the units constituting the consignment together with their batch code markings
where available, the number of samples duly identified as to the batches from which they
were drawn, and the place to which the samples will be sent.
When appropriate, the report should also include any relevant conditions or circumstances;
for example, the condition of the packages and their surroundings, temperature and humidity
of the atmosphere, method of sterilization of the sampling equipment, whether a preservative
substance has been added to the samples, and any other special information relating to the
material being sampled.
2.1.4 Each sample should be sealedand labelled to give the nature of the product, the identification
number and any code markings of the batch from which the sample has been taken, the date
of sampling, and the name and signature of the sampling agent. When necessary, additional
information may be required, as, for example, the mass of the sample and the unit from
which it was taken.
2.1.5 Ail samples should be taken at least in duplicate, one set being held if necessary in cold
storage and put as soon as possible at the disposal of the second party. It is recommended
that, when previously agreed between the parties, additional sets of samples should be taken
and retained for independent arbitration if necessary. The samples should be dispatched
immediately after sampling to the testing laboratory.
*
The number and selection of samples to be taken in order to obtain a sample as representative as possible for a
lot or a consignment, is not considered in this IS0 Recommendation.
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iISO/R 707-1968 (E)
2.2.2.3 SMALL RETAIL CONTAINERS. The contents of the intact and unopened containers
should constitute the samples.
2.2.3 Sampling technique. The precise method of sampling and the mass or volume of product
to be taken as a sample vary with the nature of the products and the purpose for which
sampling is required, and are defined for each particular case.
2.2.4 Preservation of samples
2.2.4.1 A suitable preservative may be added to samples of liquid products or cheese required
for chemical analysis. Such preservatives should not interfere with the subsequent
analysis, and the nature and quantity of the addition should be indicated on the label
and in any report.
Preservatives should not be added to samples of semi-soiid, solid (except cheese) or
dried products intended for chemical analysis. Samples should be rapidly cooled and
stored in a refrigerator at a temperature between O and 5 OC, except for dried milks
which may be kept at ambient temperature.
2.2.4.2 Preservatives should not be added to samples intended for bacteriological or organo-
leptic examination. Instead, they should be held at a low temperature (O to 5 OC),
except for conserved milk products when the sample comprises unopened hermetically
sealed containers in which the products are sold.
Liquid products and butter should be kept cold and bacteriological examination of
liquid products should start as soon as possible, and never later than 24 hours after
sampling.
2.2.5 Transport of samples. Samples should be transported to the laboratory as quickly as possible
after sampling. Precautions should be taken to prevent during transit, exposure to direct
sunlight, to temperatures below O OC, or to high temperatures, which should not exceed
10 OC in the case of perishable products. For samples intended for bacteriological exami-
nation, an insulated transport container capable of maintaining a low temperature (O to 5 OC)
should be used, except for samples of conserved milk products in unopened containers, or in
the case of very short journeys.
Samples of cheese should be maintained under such conditions so as to avoid separation of
fat or moisture. Soft cheese should always be maintained at a temperature between
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