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SAM-111

Dairy produce
Sampling

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Goods
Definition This card can be used for sampling of dairy products such as milk, cream, whey and their products, ice cream and other similar products.

For products in individual packs see specific card for ‘Retail packages’.

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’.

Dairy produce
Recommended minimum quantity for each sample
  • 0.5 l or 0.5 kg.
EN/ISO standards and regulations specific to dairy produce
  • EN ISO 707 Milk and milk products — Guidance on sampling.

Legislation (technical standards or specifications): please refer to your national legislation and national guidelines regarding sampling.


Equipment needed
Suggested sampling tool depending on the method used
  • Vacuum pump (L01-01).
  • Dipping vessel (L02-02).
  • Pipette-type sampler (L03-01).
  • Piston-tube sampler (L05-01).
  • Sampling trowel (S03-01).
  • Spiral sampler (S04-01).
  • Ice borer (E01-01).
  • Hand drill sampler (E02-01).
  • Stainless steel spatula.
  • General tools: knife, ladle, etc.
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.
Safety precautions and risk assessment Please refer to your national legislation and guidelines on health and safety.

Personal protection:
  • Under normal conditions foodstuffs do not present particular health hazards.
  • Pay attention to any safety labels.
  • Wear protective gloves and safety shoes.
  • Wear a disposable gown and a safety helmet or ear protectors (when necessary).
  • Do not eat, drink or smoke during sampling.
  • You should wear clean clothing to minimise the risk of accidentally contaminating the sample. Always take hygienic measures to avoid contamination. You should wash your hands prior to sampling.
  • 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.
  • Any working activity that exposes workers to the risk of falling from a height in relation to a stable floor is considered ‘working at a height’. Training must be given and adequate protective equipment supplied. Ladders, steps, platforms and handrails must be kept in structurally safe condition and regularly inspected by competent personnel. If the sampling requires you to enter the space at the top of a tank, at least two people equipped with appropriate personal protection equipment should be present.

Sampling plan
Type of consignment Description
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.
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. If the consignment consists of goods originating from one production line (the lot number is identical) a reduced number of samples may be taken.
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. Additional aggregate samples may be created from tanks containing different products or lots.
Frozen dairy products Direct sampling of a frozen block of dairy products (such as ice cream and other edible ice, powders etc.) is not allowed! Instead, you should send a whole frozen block or retail packages to the laboratory.
Small transport packages, barrels, drums, cases, tins, bags and bottles One or more aggregate samples: a suitable number of incremental samples should be chosen entirely at random or systematically from the consignment. More aggregate samples may be created from containers containing different products or lots.
Dairy products being moved One aggregate sample: from incremental samples throughout the whole diameter of the stream, with intervals determined by the moving speed.

Detailed information
Sampling procedure General comments:
  • Where the product is transported loose in bulk, the load must be considered as a whole and the samples must be taken from all parts of the load.
  • Representative sampling: the sample should be representative of the whole consignment. Incremental samples must be taken throughout the lot or during the whole of the discharge process. The incremental samples must be mixed thoroughly to create the aggregate sample. Ensure that the product being sampled remains unaltered by the sampling process.
  • When sampling from any sort of tank, please consult your local laboratory.
  • For more information refer to the ISO Standards and EC Regulations in force.
Sampling from (vertical) land tanks:
  • 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. It is essential that the whole product is as homogeneous as possible. According to EN ISO 707 mixing is necessary in all cases except where running all-level samples are taken during loading or discharging. Mixing can be done for example by mechanical agitation, by stirring with clean compressed air without foaming or by plunging.
  • Dipping vessels may be used to draw the samples. The sampler is lowered through the hatch of the tanks until it reaches the desired level, then opened and kept in position until it is filled, and finally is hauled up. A vacuum pump may be also used, if the depth from which the sample is to be taken does not exceed 4 m. Equal quantities of upper, middle, and lower local samples should be drawn. A sampler used for cross-level sampling can be also used to take samples from tanks. The incremental samples from all sampling spots/levels are collected in a mixing vessel, and after thoroughly mixing them, an aggregate sample is created.
Marine vessels, horizontal railcars and road vehicle top loading fuel tanks:
  • An aggregate sample may be prepared from incremental samples taken from the same tank or, in the case of marine vessels, all tanks that contain the same material. If an aggregate sample is required for a single tank, it must consist of proportional parts from each zone sampled. If an aggregate sample is for multiple tanks, it must consist of proportional parts from each tank sampled.
  • Usually, the total capacity of a marine vessel for the transport of liquid cargo is divided into a certain number of independent zones (reservoirs, sections, compartments etc.), which may be of different sizes. The sampling procedures and the formation of aggregated samples are the same as for vertical land tanks. Incremental samples are taken from each part of the tank.
  • Railway and road vehicle tanks can be considered horizontal cylindrical tanks. The techniques used to take samples and the formation of the aggregate sample are identical to those for vertical land tanks. Small auto-cisterns represent one volume.
  • Samples are taken after loading or before discharging. An all-levels sample, running sample, upper-middle-lower sample or spot samples at agreed levels may be used for sampling each cargo compartment.
Taking samples from small transport containers:
  • Barrels, drums and cans: Sampling is performed by using the appropriate tool for sampling dependent on the viscosity of the product, e.g. vacuum pump (L01-01), dipping vessel (L02-01), pipette-type sampler (L03-01), piston-tube sampler (L05-01), sampling trowel or spiral sampler (S04-01).
  • It is essential that the product is as homogeneous as possible. Before sampling, stir the content of the transport container well by hand or mechanically and take a sample from the middle. Equal quantities of incremental samples are taken from the different containers and collected in a mixing vessel. After thorough mixing, an aggregate sample is created.
  • You should combine samples from different containers to get an aggregate sample. If the consignment is composed of several lots, each lot should preferably be sampled separately.
  • If only one barrel, drum or can is to be sampled, the packages with the final samples may be filled directly from the sampler.
  • For further details see the specific cards: ‘Butter and Butterfat’ and ‘Foodstuffs, liquid, low viscosity’.
Taking samples from retail packages:
  • A suitable number of units must be chosen entirely at random from the consignment. For more information please refer to the sampling card ‘Retail Sale Packages’.
Sampling form
  • Fill in the sample form. One copy should be attached to the samples and one copy should be kept for record.
Transport
  • Protect the samples against light and air contact (desiccation).
  • 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 (desiccation).
  • 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 for details EN ISO 707. The cooling chain must be maintained and should be recorded.
  • Freeze for long-term storage where ongoing action may apply.
  • Frozen products shall 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