This part of ISO 11816/IDF 155 specifies a fluorimetric method for the determination of alkaline phosphatase (ALP, EC 3.) activity in cheese. This procedure applies to soft cheese, semi-hard cheese and hard cheese, provided that the mold is only present on the surface of the cheese and not also inside the cheese (e.g. Gorgonzola). Specific sampling techniques apply to large wheels of hard cheese (see Section 7). The device can read activities in the supernatant up to 7000 milliunits per liter (mU/l).
EN ISO 11816-2:2016 Referenced Document
ISO 5725-1:1994 Accuracy (trueness and precision) of measurement methods and results - Part 1: General principles and definitions
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
ISO 707:2008 Milk and milk products - Guidance on sampling
EN ISO 11816-2:2016 history
2024EN ISO 11816-2:2024 Milk and milk products - Determination of alkaline phosphatase activity - Part 2: Fluorimetric method for cheese (ISO 11816-2:2024)
2016EN ISO 11816-2:2016 Milk and milk products - Determination of alkaline phosphatase activity - Part 2: Fluorimetric method for cheese
2003EN ISO 11816-2:2003 Milk and milk products - Determination of alkaline phosphatase activity - Part 2: Fluorometric method for cheese