SIST EN ISO 11816-2:2003

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

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.

Milch und Milchprodukte - Bestimmung der Aktivität der alkalischen Phosphatase - Teil 2: Fluormetrisches Verfahren für Käse (ISO 11816-2:2003)

Dieser Teil von ISO 11816 | IDF 155 legt ein fluorimetrisches Verfahren für die Bestimmung der Aktivität der alkalischen Phosphatase in Käse fest.
Dieses Verfahren gilt für Weichkäse und Schnittkäse, um Rohmilchkäse von Käse zu unterscheiden, der mit pasteurisierter Milch hergestellt wurde. Das Verfahren setzt voraus, dass Schimmel nur an der Käseoberfläche und nicht auch im Innern des Käses vorhanden ist (z. B. Gorgonzola). Dieses Verfahren kann auch für die Überprüfung der Pasteurisierung von Käse oder Rohmilch angewandt werden.
In großen Hartkäselaiben, bei denen der Bruch auf Temperaturen von über 50 °C eingestellt wird, bleiben diese hohen Temperaturen besonders in der Mitte der Käselaibe für relativ lange Zeit bestehen. Deshalb erfordert die Unterscheidung zwischen Hartkäse aus Rohmilch und solchem aus pasteurisierter Milch mit diesem Verfahren eine spezifische Probenahmetechnik für Käse (siehe Abschnitt 7).

Lait et produits laitiers - Détermination de l'activité de la phosphatase alcaline - Partie 2: Méthode fluorométrique pour le fromage (ISO 11816-2:2003)

L'ISO 11816-2 | IDF 155-2:2003 spécifie une méthode fluorimétrique de détermination de l'activité de la phosphatase alcaline dans le fromage.
Cette méthode est également applicable aux fromages à pâte molle et demi-dure et permet de faire la distinction entre les fromages au lait cru et les fromages au lait pasteurisé, à condition que la moisissure ne soit présente que sur la surface et ne soit pas propagée à l'intérieur comme dans le cas des fromages veinés de bleu, par exemple. Cette méthode peut également être employée pour vérifier la validité de la pasteurisation du fromage ou de la matière première.
Les gros fromages à pâte dure où le mélange de caillé et de lactosérum est chauffé à des températures supérieures à 50 °C conservent des températures élevées pendant une durée relativement longue. Cela est notamment le cas en leurs centres, ce qui produit l'inactivation de la phosphatase. Pour faire la distinction entre les fromages à pâte dure au lait cru et ceux au lait pasteurisé, cette méthode nécessite une technique spécifique d'échantillonnage pour le fromage.

Mleko in mlečni proizvodi - Določevanje aktivnosti alkalne fosfataze s fluorometrijsko metodo - 2. del: Metoda za sir (ISO 11816-2:2003)

General Information

• Status: Withdrawn
• Publication Date: 31-Mar-2003
• Withdrawal Date: 18-Oct-2016
• ICS: 67.100.30 - Cheese
• Technical Committee: KŽP - Agricultural food products
• Current Stage: 9900 - Withdrawal (Adopted Project)
• Start Date: 19-Oct-2016
• Due Date: 11-Nov-2016
• Completion Date: 19-Oct-2016
• Ref Project: EN ISO 11816-2:2003 - Milk and milk products - Determination of alkaline phosphatase activity - Part 2: Fluorometric method for cheese (ISO 11816-2:2003)

Relations

• Replaced By: SIST EN ISO 11816-2:2016 - Milk and milk products - Determination of alkaline phosphatase activity - Part 2: Fluorometric method for cheese (ISO 11816-2:2016)
• Effective Date: 08-Jun-2022
• Replaced By: SIST EN ISO 11816-2:2016 - Milk and milk products - Determination of alkaline phosphatase activity - Part 2: Fluorometric method for cheese (ISO 11816-2:2016)
• Effective Date: 01-Nov-2016

Standards Content (Sample)

SLOVENSKI STANDARD
SIST EN ISO 11816-2:2003
01-april-2003
0OHNRLQPOHþQLSURL]YRGL'RORþHYDQMHDNWLYQRVWLDONDOQHIRVIDWD]HV
IOXRURPHWULMVNRPHWRGRGHO0HWRGD]DVLU,62
Milk and milk products - Determination of alkaline phosphatase activity - Part 2:
Fluorometric method for cheese (ISO 11816-2:2003)
Milch und Milchprodukte - Bestimmung der Aktivität der alkalischen Phosphatase - Teil 2:
Fluormetrisches Verfahren für Käse (ISO 11816-2:2003)
Lait et produits laitiers - Détermination de l'activité de la phosphatase alcaline - Partie 2:
Méthode fluorométrique pour le fromage (ISO 11816-2:2003)
Ta slovenski standard je istoveten z: EN ISO 11816-2:2003
ICS:
67.100.30 Sir Cheese
SIST EN ISO 11816-2:2003 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

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SIST EN ISO 11816-2:2003

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SIST EN ISO 11816-2:2003
EUROPEAN STANDARD
EN ISO 11816-2
NORME EUROPÉENNE
EUROPÄISCHE NORM
February 2003
ICS 67.100.30
English version
Milk and milk products - Determination of alkaline phosphatase
activity - Part 2: Fluorometric method for cheese (ISO 11816-
2:2003)
Lait et produits laitiers - Détermination de l'activité de la Milch und Milchprodukte - Bestimmung der Aktivität der
phosphatase alcaline - Partie 2: Méthode fluorométrique alkalischen Phosphatase - Teil 2: Fluormetrisches
pour le fromage (ISO 11816-2:2003) Verfahren für Käse (ISO 11816-2:2003)
This European Standard was approved by CEN on 18 December 2002.
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 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 Management Centre has the same status as the official
versions.
CEN members are the national standards bodies of Austria, Belgium, Czech Republic, Denmark, Finland, France, Germany, Greece,
Hungary, Iceland, Ireland, Italy, Luxembourg, Malta, Netherlands, Norway, Portugal, Slovakia, Spain, Sweden, Switzerland and United
Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
Management Centre: rue de Stassart, 36  B-1050 Brussels
© 2003 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 11816-2:2003 E
worldwide for CEN national Members.

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SIST EN ISO 11816-2:2003
EN ISO 11816-2:2003 (E)
CORRECTED 2003-03-26
Foreword
This document (EN ISO 11816-2:2003) has been prepared by Technical Committee ISO/TC 34
"Agricultural 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 August 2003, and conflicting national
standards shall be withdrawn at the latest by August 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, Czech
Republic, Denmark, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy,
Luxembourg, Malta, Netherlands, Norway, Portugal, Slovakia, Spain, Sweden, Switzerland and
the United Kingdom.
Endorsement notice
The text of ISO 11816-2:2003 has been approved by CEN as EN ISO 11816-2:2003 without any
modifications.
NOTE Normative references to International Standards are listed in Annex ZA (normative).
2

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SIST EN ISO 11816-2:2003
EN ISO 11816-2:2003 (E)
Annex ZA
(normative)
Normative references to international publications
with their relevant European publications
This European Standard incorporates by dated or undated reference, provisions from other
publications. These normative references are cited at the appropriate places in the text and the
publications are listed hereafter. For dated references, subsequent amendments to or revisions of
any of these publications apply to this European Standard only when incorporated in it by
amendment or revision. For undated references the latest edition of the publication referred to
applies (including amendments).
NOTE Where an International Publication has been modified by common modifications, indicated
by (mod.), the relevant EN/HD applies.
Publication Year Title EN Year
ISO 11816-1 1997 M
...