{"id":451232,"date":"2024-10-20T09:16:45","date_gmt":"2024-10-20T09:16:45","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-en-iso-11816-22024\/"},"modified":"2024-10-26T17:17:38","modified_gmt":"2024-10-26T17:17:38","slug":"bs-en-iso-11816-22024","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-en-iso-11816-22024\/","title":{"rendered":"BS EN ISO 11816-2:2024"},"content":{"rendered":"

This document 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 used for the determination of ALP can read activities in the supernatant up to 7 000 milliunits per litre (mU\/kg).<\/p>\n

PDF Catalog<\/h4>\n\n\n\n\n\n\n\n\n\n\n
PDF Pages<\/th>\nPDF Title<\/th>\n<\/tr>\n
2<\/td>\nundefined <\/td>\n<\/tr>\n
13<\/td>\n9.1 Verification of instrument performance
9.1.1 General
9.1.2 Daily instrument tests
9.1.3 Using FLM200
9.1.4 Using FLM300 <\/td>\n<\/tr>\n
14<\/td>\n9.1.5 Controls
9.2 Reagent controls to test the suitability of ready-to-use working substrate (5.3)
9.3 Calibration
9.3.1 General <\/td>\n<\/tr>\n
15<\/td>\n9.3.2 Using FLM200
9.3.3 Using FLM300
9.4 Determination <\/td>\n<\/tr>\n
16<\/td>\n9.5 Test-sample-related controls
9.5.1 Recommended negative and positive control tests <\/td>\n<\/tr>\n
17<\/td>\n9.5.2 Interfering substance test
9.5.3 Heat-stable microbial ALP control test
10.1 Calibration ratio <\/td>\n<\/tr>\n
18<\/td>\n10.2 Calculation
10.2.1 Supernatant
10.2.2 Cheese
10.3 Expression of test results <\/td>\n<\/tr>\n
19<\/td>\n11.1 Interlaboratory study
11.2 Repeatability
11.3 Reproducibility <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

Milk and milk products. Determination of alkaline phosphatase activity – Fluorimetric method for cheese<\/b><\/p>\n\n\n\n\n
Published By<\/td>\nPublication Date<\/td>\nNumber of Pages<\/td>\n<\/tr>\n
BSI<\/b><\/a><\/td>\n2024<\/td>\n26<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"featured_media":451242,"template":"","meta":{"rank_math_lock_modified_date":false,"ep_exclude_from_search":false},"product_cat":[962,2641],"product_tag":[],"class_list":{"0":"post-451232","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-67-100-30","7":"product_cat-bsi","9":"first","10":"instock","11":"sold-individually","12":"shipping-taxable","13":"purchasable","14":"product-type-simple"},"_links":{"self":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product\/451232","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/types\/product"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media\/451242"}],"wp:attachment":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media?parent=451232"}],"wp:term":[{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_cat?post=451232"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_tag?post=451232"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}