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NF EN ISO 11816-2, V04-054-2 (01/2024)
Lait et produits laitiers - Détermination de l'activité de la phosphatase alcaline - Partie 2 : méthode fluorimétrique pour le fromage
Automatic translation from French :
Milk and dairy products - Determination of alkaline phosphatase activity - Part 2: fluorimetric method for cheese
Automatic translation from French :
Milk and dairy products - Determination of alkaline phosphatase activity - Part 2: fluorimetric method for cheese
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Summary
This document specifies a fluorometric method for the determination of alkaline phosphatase (ALP) activity (EC 3.1.3.1) in cheese. This method is applicable to soft cheeses, uncooked pressed cheeses and cooked pressed cheeses, provided that the mold is only present on the surface of the cheese and has not spread inside, as in the case of blue-veined cheeses, for example. For large cooked pressed cheeses, specific sampling conditions apply (see Clause 7). The instrument used for ALP determination can read activities up to 7,000 mU/kg (milliunits per kilogram).
(Automatic translation from French)
(Automatic translation from French)
Technical characteristics
| Publisher | Association Française de Normalisation (AFNOR) |
| Publication Date | 01/01/2024 |
| Release Date | 01/01/2024 |
| Page Count | 30 |
| EAN | --- |
| ISBN | --- |
| Weight (in grams) | --- |
