★Низкие цены. Оригиналы и переводы — экономьте время и бюджет.

Каталог Подписки О компании Поддержка и оплата Публичная оферта Контакты

Поиск

Корзинапуста

GLSTDStandards Store

Официальный магазин стандартов ГОСТ, ISO, ASTM. Электронная доставка, актуальные редакции, прозрачные цены.

Компания

О компании
Контакты
Поддержка и оплата

Помощь

Каталог
Корзина
Поиск

Правовая информация

Публичная оферта
Политика конфиденциальности
Условия использования

Способы оплаты:VisaMastercardMIRСБПЮMoneyСберТинькоффPayPalApple PayGoogle PayKlarnaStripe

ISO 27105:2016 PDF — Milk and cheese — Determination of hen's egg white lysozyme content b… — GOST Standards

//ISO 27105:2016

ISO 27105:2016

Name: ISO 27105:2016 — Milk and cheese — Determination of hen's egg white lysozyme content by high performance liquid chromatography
SKU: ISO 27105:2016
Price: 25 EUR
Availability: InStock

Milk and cheese — Determination of hen's egg white lysozyme content by high performance liquid chromatography

Название (английский):

ISO 27105:2016

Milk and cheese — Determination of hen's egg white lysozyme content by high performance liquid chromatography

Статус документа:: Действующий
Формат:: Электронный (PDF)
Количество страниц:: 11
Дата публикации:: 24 марта 2016 г.
Издание:: ISO IS 27105 edition 1 version 1
ICS:: 67.100.01

Тип поставки:

Full version25 €Ask AI2 €Read online 24h10 €Read online 72h15 €

Язык документа:

ruen

Срок поставки:1 рабочий день

Цена:25 €

Описание (английский):

ISO 27105:2016 specifies a method for the quantitative determination of hen's egg white lysozyme content in milk and cheese. The method is suitable for measuring low levels of hen's egg white lysozyme with a quantification limit of 10 mg/kg.

Abstract

Overview

ISO 27105:2016 - "Milk and cheese - Determination of hen's egg white lysozyme content by high performance liquid chromatography" specifies a validated analytical method for the in milk and cheese. The method targets low-level detection with a and uses reversed‑phase , with optional verification by LC/MS.

Key topics and technical requirements

Scope and purpose: Measures hen’s egg white lysozyme (an enzyme used as a preservative in cheese production) in milk and cheese matrices; results below 10 mg/kg are reported as “< 10 mg/kg”.
Principle: Isoelectric precipitation of casein and denatured whey proteins (pH 4.3 for cheese, pH 2.2 for milk), followed by analysis of the acid‑soluble fraction by reversed‑phase HPLC and fluorescence detection. Annex A describes verification by LC/MS.
Sample preparation:
- Homogenize test portion in 1 mol/L NaCl, adjust pH, disperse (Ultra‑Turrax or equivalent), stir, and allow to stand.
- Filtration through fluted filter then 0.22 µm membrane filter into HPLC vial.
Chromatography parameters (typical):
- Reversed‑phase column (example: PLRP‑S, 300 Å, 5 µm, 250 × 4.6 mm), column temperature ~45 °C.
- Flow rate 1.0 mL/min; injection 50 µL.
- Fluorescence detection: excitation 280 nm, emission 340 nm.
- Uses trifluoroacetic acid/acetonitrile/water solvents; a gradient elution is suggested but may be adapted to achieve resolution.
Calibration and calculation:
- Single‑point calibration using a prepared lysozyme working standard (8.0 mg/L).
- Equation for converting peak height/area to mg/kg provided in the standard.
Performance and precision:
- Repeatability: absolute differences exceeding 7.7% occur in ≤5% of cases.
- Reproducibility: absolute differences exceeding 33.8% occur in ≤5% of cases.
Reporting: Test report must include sample ID, sampling method, operational details, and test results (expressed to one decimal place where applicable).

Applications and users

Food testing and analytical laboratories performing dairy analysis, additive monitoring, and allergen control.
Dairy manufacturers using lysozyme as an anti‑blowing agent in semi‑hard and hard cheeses for quality control.
Regulatory bodies and food safety authorities verifying compliance with labeling and additive limits.
Research labs studying enzyme additives or developing improved HPLC/LC‑MS methods for dairy matrices.

Related standards

ISO 707 | IDF 50 - recommended sampling for milk and milk products (referenced for sampling).
ISO 5725‑1 and ISO 5725‑2 - procedures for determination of method precision (interlaboratory studies).
ISO/TS 27105 | IDF/RM 216:2009 - previous edition replaced by ISO 27105.

Keywords: ISO 27105:2016, lysozyme, hen’s egg white lysozyme, HPLC, dairy analysis, milk and cheese, limit of quantification, LC/MS verification, food safety.

Технические детали

Технический комитет: ISO/TC 34/SC 5 - Milk and milk products
SKU: ISO 27105:2016

Главная

Каталог

ISO 707:2008

Действующий

Milk and milk products — Guidance on sampling

Overview ISO 707:2008 (IDF 50:2008) - "Milk and milk products - Guidance on sampling" provides practical guidance for sampling milk and milk products intended for microbiological, chemical, physical…

40 · PDF

25 €

ISO 5725-1:2023

Действующий

Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definit…

Overview ISO 5725-1:2023, "Accuracy (trueness and precision) of measurement methods and results - Part 1: General principles and definitions," is published by the International Organization for Stand…

25 · PDF

25 €