BS ISO 27105:2016

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

Published By	Publication Date	Number of Pages
BSI	2016	22

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Categories: 67.100.01 - Milk and milk products in general, BSI

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Description

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PDF Pages	PDF Title
6	Forewords
8	Introduction
9	1 Scope 2 Terms and definitions 3 Principle 4 Reagents and reference substances 4.1 Reagents and materials
10	4.2 Lysozyme 5 Apparatus
11	6 Sampling 7 Procedure 7.1 Preparation of lysozyme standard solution 7.1.1 Lysozyme standard stock solution 7.1.2 Lysozyme standard working solution 7.2 Test portion 7.2.1 Milk 7.2.2 Cheese 7.2.3 Preparation of test solution
12	7.3 HPLC determination 7.3.1 Chromatographic conditions
13	8 Calculation and expression of results 8.1 Single-point calibration
14	8.2 Expression of results 9 Precision 9.1 Interlaboratory test 9.2 Repeatability 9.3 Reproducibility 10 Test report
16	Annex A (informative) Verification by LC/MS
18	Annex B (informative) Interlaboratory test
19	Bibliography

Additional information

Status	Confirmed
Pages	22
Publication Date	2016-04-30
ISBN	978 0 580 85005 9
Standard Number	BS ISO 27105:2016
Title	Milk and cheese. Determination of hen’s egg white lysozyme content by high performance liquid chromatography
Identical National Standard Of	ISO 27105:2016
Replaces	DD ISO/TS 27105:2009
Descriptors	Enzyme assay, Whey, Chemical analysis and testing, Casein, Liquid chromatography, Milk, Cheese, Dairy products, Determination of content, Enzymes, Food products, Mass spectrometry, Food testing
Publisher	BSI
Committee	AW/5
ICS Codes	67.100.01 - Milk and milk products in general

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BS ISO 27105:2016

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