EN ISO 11816-2:2016
(Main)Milk and milk products - Determination of alkaline phosphatase activity - Part 2: Fluorimetric method for cheese (ISO 11816-2:2016)
Milk and milk products - Determination of alkaline phosphatase activity - Part 2: Fluorimetric method for cheese (ISO 11816-2:2016)
ISO 11816-2:2016|IDF 155-2:2016 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). For large hard cheeses, specific conditions of sampling apply (see Clause 7).
The instrument can read activities in the supernatant up to 7 000 milliunits per litre (mU/l).
Milch und Milchprodukte - Bestimmung der Aktivität der alkalischen Phosphatase - Teil 2: Fluorimetrisches Verfahren für Käse (ISO 11816-2:2016)
Dieser Teil von ISO 11816 | IDF 155 legt ein fluorimetrisches Verfahren für die Bestimmung der Aktivität der alkalischen Phosphatase (ALP, EC 3.1.3.1) in Käse fest.
Dieses Verfahren gilt für Weichkäse, Schnittkäse und Hartkäse unter der Voraussetzung, dass der Schimmel nur an der Käseoberfläche und nicht auch im Innern des Käses vorhanden ist (z. B. Gorgonzola).
Das Gerät kann Aktivitäten im Überstand von bis zu 7 000 Milliunits je Liter (mU/l) auslesen.
ANMERKUNG In großen Hartkäselaiben, bei denen das Gemisch aus Bruch und Molke auf Temperaturen von über 50 °C eingestellt wird, bleiben diese hohen Temperaturen besonders in der Mitte der Käselaibe für relativ lange Zeit bestehen, die die Inaktivierung der Phosphatase fördern. Zur Bestimmung der Aktivität der alkalischen Phosphatase in dieser Art von Käse muss eine spezifische Probenahmetechnik für Käse (siehe Abschnitt 6) angewendet werden.
Lait et produits laitiers - Détermination de l'activité de la phosphatase alcaline - Partie 2: Méthode fluorimétrique pour le fromage (ISO 11816-2:2016)
L'ISO 11816-2 :2016|FIL 155-2 :2016 spécifie une méthode fluorimétrique de détermination de l'activité de la phosphatase alcaline (ALP, EC 3.1.3.1) dans le fromage.
La présente méthode est applicable aux fromages à pâte molle, pâte pressée non cuite et pâte pressée cuite, à condition que la moisissure ne soit présente que sur la surface du fromage et ne se soit pas propagée à l'intérieur, comme dans le cas des fromages veinés de bleu, par exemple. Pour les gros fromages à pâte pressée cuite, des conditions d'échantillonnage spécifiques s'appliquent (voir l'Article 7).
L'instrument permet de détecter des activités dans le surnageant de l'ordre de 7 000 milliunités par litre (mU/l).
Mleko in mlečni proizvodi - Določevanje aktivnosti alkalne fosfataze - 2. del: Fluorometrijska metoda za sir (ISO 11816-2:2016)
Ta del standarda ISO 11816|IDF 155 določa fluorometrijsko metodo za določevanje aktivnosti alkalne fosfataze (ALP, EC 3.1.3.1) v siru.
Ta metoda se uporablja za topljene, poltrde in trde sire pod pogojem, da je plesen samo na površini sira in ne tudi v njegovi notranjosti (npr. sir z modrimi plesnimi). Za velike trde sire se uporabljajo posebni pogoji vzorčenja (glej točko 7).
Instrument lahko beleži aktivnosti v supernatantu do 7000 milienot na liter (mU/l).
General Information
Relations
Standards Content (Sample)
SLOVENSKI STANDARD
SIST EN ISO 11816-2:2016
01-november-2016
1DGRPHãþD
SIST EN ISO 11816-2:2003
0OHNRLQPOHþQLSURL]YRGL'RORþHYDQMHDNWLYQRVWLDONDOQHIRVIDWD]HGHO
)OXRURPHWULMVNDPHWRGD]DVLU ,62
Milk and milk products - Determination of alkaline phosphatase activity - Part 2:
Fluorometric method for cheese (ISO 11816-2:2016)
Milch und Milchprodukte - Bestimmung der Aktivität der alkalischen Phosphatase - Teil 2:
Fluorimetrisches Verfahren für Käse (ISO 11816-2:2016)
Lait et produits laitiers - Détermination de l'activité de la phosphatase alcaline - Partie 2:
Méthode fluorimétrique pour le fromage (ISO 11816-2:2016)
Ta slovenski standard je istoveten z: EN ISO 11816-2:2016
ICS:
67.100.30 Sir Cheese
SIST EN ISO 11816-2:2016 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
---------------------- Page: 1 ----------------------
SIST EN ISO 11816-2:2016
---------------------- Page: 2 ----------------------
SIST EN ISO 11816-2:2016
EN ISO 11816-2
EUROPEAN STANDARD
NORME EUROPÉENNE
August 2016
EUROPÄISCHE NORM
ICS 67.100.30 Supersedes EN ISO 11816-2:2003
English Version
Milk and milk products - Determination of alkaline
phosphatase activity - Part 2: Fluorimetric method for
cheese (ISO 11816-2:2016)
Lait et produits laitiers - Détermination de l'activité de Milch und Milchprodukte - Bestimmung der Aktivität
la phosphatase alcaline - Partie 2: Méthode der alkalischen Phosphatase - Teil 2: Fluorimetrisches
fluorimétrique pour le fromage (ISO 11816-2:2016) Verfahren für Käse (ISO 11816-2:2016)
This European Standard was approved by CEN on 29 July 2016.
CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this
European Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references
concerning such national standards may be obtained on application to the CEN-CENELEC Management Centre or to any CEN
member.
This European Standard exists in three official versions (English, French, German). A version in any other language made by
translation under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC Management
Centre has the same status as the official versions.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia,
Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania,
Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and
United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
CEN-CENELEC Management Centre: Avenue Marnix 17, B-1000 Brussels
© 2016 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 11816-2:2016 E
worldwide for CEN national Members.
---------------------- Page: 3 ----------------------
SIST EN ISO 11816-2:2016
EN ISO 11816-2:2016 (E)
Contents Page
European foreword . 3
2
---------------------- Page: 4 ----------------------
SIST EN ISO 11816-2:2016
EN ISO 11816-2:2016 (E)
European foreword
This document (EN ISO 11816-2:2016) has been prepared by Technical Committee ISO/TC 34 “Food
products” in collaboration with Technical Committee CEN/TC 302 “Milk and milk products - Methods of
sampling and analysis” the secretariat of which is held by NEN.
This European Standard shall be given the status of a national standard, either by publication of an
identical text or by endorsement, at the latest by February 2017, and conflicting national standards
shall be withdrawn at the latest by February 2017.
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. CEN [and/or CENELEC] shall not be held responsible for identifying any or all such patent
rights.
This document supersedes EN ISO 11816-2:2003.
According to the CEN-CENELEC Internal Regulations, the national standards organizations of the
following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria,
Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia,
France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta,
Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland,
Turkey and the United Kingdom.
Endorsement notice
The text of ISO 11816-2:2016 has been approved by CEN as EN ISO 11816-2:2016 without any
modification.
3
---------------------
...
Questions, Comments and Discussion
Ask us and Technical Secretary will try to provide an answer. You can facilitate discussion about the standard in here.