SIST EN ISO 707:2009 PDF

Overview

EN ISO 707:2008 (ISO 707:2008) - “Milk and milk products - Guidance on sampling” is a joint ISO/IDF standard adopted by CEN that provides practical guidance for sampling milk and all major milk products for microbiological, chemical, physical and sensory analysis. The standard is a guidance document (not a prescriptive legal instrument) and explicitly excludes (semi)automated sampling methods.

Key topics and technical requirements

• Scope and purpose: Guidance on taking representative laboratory samples and preparing test portions for analysis; emphasis on reducing sampling-related uncertainty.
• Terms and definitions: Clarifies key terms such as laboratory sample and test portion to ensure consistent interpretation.
• Sampling personnel: Sampling should be performed by an authorized, trained person (e.g., for microbiological work, non‑infectious and skilled in aseptic technique).
• General arrangements: Written sampling procedures are recommended (and required by ISO/IEC 17025 for laboratory sampling). The standard states sampling procedures are part of the measurement process but distinct from the measurement itself.
• Apparatus, preservation, storage and transport: Provides guidance on suitable equipment, sample preservation, temperature control and use of thermally insulated containers (see Annex B and C) to maintain sample integrity during transport.
• Product‑specific guidance: Detailed sampling approaches for product groups including:
  • liquid milk and liquid milk products
  • evaporated/sweetened condensed milk and concentrates
  • semi‑solid and solid milk products (except butter and cheese)
  • edible ices and frozen products
  • dried milk products
  • butter and butterfat
  • cheese (special emphasis on heterogeneity and rind/interior differences)
• Cheese sampling: Highlights heterogeneity, rind vs interior differences, ripening effects, and provides a sampling report template (Annex D).
• References to sampling plans: References ISO 7002 for general sampling layout and statistical standards (e.g., ISO 5538, ISO 8197) for determining unit numbers where applicable.
• Informative annexes: Examples of sampling equipment and shapes, container design and additional transport information.

Applications and who uses it

• Dairy laboratories performing microbiological, chemical, physical or sensory testing.
• Quality assurance and R&D teams in dairy processors for routine and investigative sampling.
• Regulatory bodies and auditors who need harmonized sampling guidance.
• Logistics and sample transport providers ensuring temperature control and chain-of-custody.
• Cheese makers and specialist analysts handling heterogeneous products where sampling strategy critically affects results.

Related standards

• ISO 7002 (layout for a standard method of sampling from a lot)
• ISO/IEC 17025 (laboratory competence and written procedures)
• ISO 5538, ISO 8197 (statistical sampling plans)

Keywords: EN ISO 707:2008, ISO 707:2008, milk sampling, sampling milk products, dairy sampling standard, laboratory sample, test portion, cheese sampling, sample preservation.