Test methods

The following testing methods have been accredited by SWEDAC and Löggildingarstofa, except for methods marked with * which are not accredited.

Analysed Variable	Method	Range
Crude ash	ISO 5984:2002/AC 1:2005	0.1 - 100%
Dry matter (moisture and other volatile matter)	ISO 6496:1999 (E)	0.1 - 100%
Fat	AOCS Ba 3-38 (1997), modified Off. Method	0.1 - 100%
Fat	ISO 1443:1973	0.1 - 100%
Protein Kjeldahl method	ISO 5983-1:2005/AC 1:2009	0.1 - 100%
Salt	AOAC 976.18 (1995)	0.1 - 100%

Analysed Variable	Method
Aerobic microorganisms, 6,5°C, 20°C and 30°C	NMKL No. 86, 4. Ed., 2006
Bacillus cereus	NMKL No. 67, 5. Ed., 2003
Clostridium perfringens	NMKL No. 95, 5. Ed., 2009
Coliforms MPN	ISO 4831:2006
Fecal coliform bacteria, Escherichia coli MPN	ISO 7251:2005
Listeria	NMKL No. 136, 4. Ed., 2007, corrections.
L. monocytogenes	NMKL No. 136, 2007 2008 corrections
Listeria	Vidas Listeria 30700
Molds and yeasts	NMKL Nr. 98, 4. Ed., 2005
Salmonella	NMKL Nr. 71, 5. Ed., 1999
Salmonella	Vidas Salmonella 30702
coagulase positive staphylococci	NMKL Nr. 66, 5. Ed., 2009
Sulphite-reducing bacteria	NMKL Nr. 56, 4. Ed., 2008
Thermotolerant Campylobacter	NMKL Nr. 119, 3. Ed., 2007
Coliform bacteria, Escherichia coli Membrane filtration method	ÍST EN ISO 9308-1:2000
Intestinal enterococci Membrane filtration method	ISO 7899-2:2000
Pseudomonas aeruginosa Membrane filtration method	ÍST/EN ISO 16266, 2008
Total plate count, 22°C and 36°C	ISO 6222:1999
*Campylobacter, Fast analysis with Vidas	Bio Mérieux, VIDAS CAM Campylobacter 30111
*Enterobacteriaceae	NMKL nr. 144, 2005
*Lactic acid bacterium	NMKL nr. 140, 1991 mod. (grown at 30°C for 72 hours)

29.05.2012

HACCP - uppfærsla

30.05.2012

HACCP gæðakerfið - "Gæði og öryggi alla leið"

Mysuostur er ævaforn að uppruna og var gerður um öll Norðurlönd hér áður. Mysuostur er gerður úr ostamysu. Brúni liturinn á ostinum verður til þegar mjólkursykurinn brúnast og karamelliserast.