This standard describes methods for sampling gelatinous and viscous milk products, such as puddings and fermented milk products prepared with and without the addition of stabilizers, starch, fruits, nuts or other ingredients. The sampling methods are for microbiological, chemical, physical and organoleptic examination. This standard does not apply to cottage cheese and cottage cheese with food and drink. The method of sampling these products is described in NEN 3781. NOTES 1. Certain physical properties, especially rheological ones, can change by stirring; this must be taken into account when sampling if the sample is to be examined for such properties or is to be used for certain organoleptic examinations. 2. For general instructions regarding sampling, see NEN 3748.
NEN 3744-1993 history
1993NEN 3744-1993 Jellified and viscous milk products. Sampling