ISO 11816-2:2003
Milk and milk products - Determination of alkaline phosphatase activity - Part 2: Fluorometric method of cheese
- Standard No.
- ISO 11816-2:2003
- Release Date
- 2003
- Published By
- International Organization for Standardization (ISO)
- Status
- Replace By
- ISO 11816-2:2016
- Latest
- ISO 11816-2:2024
- Scope
- This part of ISO 11816 | IDF 155 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 ℃, 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 using this method requires a specific sampling technique for the cheese (see Clause 7).
ISO 11816-2:2003 Referenced Document
- ISO 11816-1 Milk and milk products*， 2024-01-01 Update
ISO 11816-2:2003 history
- 2024 ISO 11816-2:2024 Milk and milk products — Determination of alkaline phosphatase activity — Part 2: Fluorimetric method for cheese
- 2023 ISO 11816-2:2023 Milk and milk products — Determination of alkaline phosphatase activity — Part 2: Fluorimetric method for cheese
- 2016 ISO 11816-2:2016 Milk and milk products - Determination of alkaline phosphatase activity - Part 2: Fluorimetric method for cheese
- 2003 ISO 11816-2:2003 Milk and milk products - Determination of alkaline phosphatase activity - Part 2: Fluorometric method of cheese
