Name: EN ISO 11816-2:2016
Brand: CEN

EN ISO 11816-2:2016

Withdrawn

Milk and milk products - Determination of alkaline phosphatase activity - Part 2: Fluorimetric method for cheese (ISO 11816-2:2016)

Withdrawn date

28-02-2017

Published date

31-08-2016

Publisher

Comite Europeen de Normalisation

European foreword
Forewords
1 Scope
2 Normative reference
3 Terms and definitions
4 Principle
5 Reagents
6 Apparatus
7 Sampling
8 Preparation of test sample
9 Procedure
10 Calculation and expression of results
11 Precision
12 Test report
Annex A (informative) - Interlaboratory trial
Annex B (informative) - Examples of preparation
of a test sample
Bibliography

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).

Committee	CEN/TC 302
DocumentType	Standard
PublisherName	Comite Europeen de Normalisation
Status	Withdrawn

Standards	Relationship
SN EN ISO 11816-2 : 2016	Identical
ISO 11816-2:2016	Identical
DIN EN ISO 11816-2:2003-06	Identical
UNE-EN ISO 11816-2:2017	Identical
PN-EN ISO 11816-2:2016-10	Identical
DIN EN ISO 11816-2:2016-12	Identical
I.S. EN ISO 11816-2:2016	Identical
NBN EN ISO 11816-2 : 2016	Identical
NS EN ISO 11816-2 : 2003	Identical
NF EN ISO 11816-2 : 2016	Identical
NEN EN ISO 11816-2 : 2016	Identical
UNI EN ISO 11816-2 : 2003	Identical
BS EN ISO 11816-2:2003	Identical
DS EN ISO 11816-2 : 2016	Identical

ISO 5725-1:1994	Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions
ISO 707:2008	Milk and milk products — Guidance on sampling
ISO 5725-2:1994	Accuracy (trueness and precision) of measurement methods and results Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method