Milk and cheese — Determination of hen's egg white lysozyme content by high performance liquid chromatography

Available format(s)

Hardcopy , PDF 1 User , PDF 3 Users , PDF 5 Users , PDF 9 Users

Language(s)

French, English

Published date

24-03-2016

Publisher

International Organization for Standardization

ISO 27105:2016 specifies a method for the quantitative determination of hen's egg white lysozyme content in milk and cheese.

The method is suitable for measuring low levels of hen's egg white lysozyme with a quantification limit of 10 mg/kg.

DevelopmentNote	Also numbered as IDF 216. Supersedes ISO TS 27105 & ISO/DIS 27105. (03/2016)
DocumentType	Standard
Pages	11
PublisherName	International Organization for Standardization
Status	Current
Supersedes	ISO/TS 27105:2009

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