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SAM-111

Dairy produce
Sampling

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Dairy produce
Definition

(list of HS codes, covered by this card)		 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.


Dairy produce
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.
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 consignment Procedure
Consignment 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.

Consignments for CAP (export refunds) The aggregate sample consists of an appropriate number of incremental samples. The minimum number of incremental samples is described below.

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.

Dairy produce (expand list)
HS number Description


Revisions
Version Date Changes
1.0 12.10.2012 First version
1.1 10.02.2021 Update - New format, text modification, HS codes 0406, 1516 and 1517 deleted