ISO 27105:2016 PDF
Milk and cheese — Determination of hen's egg white lysozyme content by high performance liquid chromatography
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
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 quantitative determination of hen’s egg white lysozyme in milk and cheese. The method targets low-level detection with a limit of quantification of 10 mg/kg and uses reversed‑phase HPLC with fluorescence detection, 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 “
Технические детали
- Технический комитет
- ISO/TC 34/SC 5 - Milk and milk products
- SKU
- ISO 27105:2016
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