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SRPS EN ISO 11816-2:2009

Milk and milk products - Determination of alkaline phosphatase activity - Part 2: Fluorometric method for cheese (ISO 11816-2:2003)

May 20, 2009
May 20, 2009
95.99   Withdrawal of Standard   Dec 23, 2016

General information

95.99     Dec 23, 2016

ISS

E034-5

European Norm

67.100.30  

Serbian  

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Scope

ISO 11816-2|IDF 155-2:2003 specifies a fluorometric method for the determination of alkaline phosphatase activity in cheese.
This method is also applicable to soft cheeses and semi-hard cheeses for distinguishing raw milk cheeses from cheese produced with pasteurized milk, provided that the mould is only on the surface and not also in the inner part (e.g. blue-veined cheeses). This method can also be used to check the proper pasteurization of cheese or its raw material.
In large hard cheeses where the whey curd mixture is scalded at temperatures above 50 degrees Celsius, high temperatures remain for a relatively long time. This is especially the case in the centre of these cheeses, thus promoting phosphatase inactivation. To distinguish, therefore, between hard cheeses from raw milk and hard cheeses from pasteurized milk is difficult and often even impossible by this method.

Life cycle

NOW

WITHDRAWN
SRPS EN ISO 11816-2:2009
95.99 Withdrawal of Standard
Dec 23, 2016

REVISED BY

WITHDRAWN
SRPS EN ISO 11816-2:2016

WITHDRAWN
SRPS EN ISO 11816-2:2016

Related project

Adopted from EN ISO 11816-2:2003

Adopted from ISO 11816-2:2003 IDENTICAL