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ISO DIS 11816-2 2014 Edition, July 10, 2014 MILK AND MILK PRODUCTS - DETERMINATION OF ALKALINE PHOSPHATASE ACTIVITY - PART 2: FLUOROMETRIC METHOD FOR CHEESE
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Availability date: 07/14/2021
Description / Abstract:
This part of ISO 11816 | IDF 155 specifies a fluorimetric method
for the determination of alkaline phosphatase (ALP, EC 3.1.3.1)
activity in cheese.
This method is applicable to soft cheeses, semi-hard and hard
cheeses provided that the mould is only on the surface of the
cheese and not also in the inner part (e.g. blue veined
cheeses).
The instrument can read activities in the supernatant as high as
7 000 milliunits per litre (mU/l)
NOTE In large hard cheeses where the whey curd mixture is
scalded at temperatures above 50 °C, high temperatures remain for a
relatively long time, especially in the centre of those cheeses,
promoting phosphatase inactivation. To determine the alkaline
phosphatase activity in this kind of cheese a specific cheese
sampling shall be applied (see 6).