ISO 27105 I IDF 216: 2016 - Milk and cheese - Determination of hen’s egg white lysozyme content by high performance liquid chromatography Publication Year - 2008 The method is applicable to

The method is applicable to all cheeses and processed cheese products containing more than 0

The acceptance or otherwise of any lot is a matter for the parties to a contract and is outside the scope of ISO 5538|IDF 113: 2004

This standard describes a routine procedure for the evaluation of results of the enumeration of microorganisms using colony-count methods with subsequent 10-fold dilution steps and one plate or two parallel plates within each dilution step

check test samples of unknown origin for the absence of main milk-clotting enzymes of non-bovine origin by using an appropriate method

This standard specifies a procedure for the calculation of the fat content of butter

ISO 27105 I IDF 216: 2016 - Milk and cheese - Determination of hen’s egg white lysozyme content by high performance liquid chromatography Publication Year - 2008 The method is applicable toThis International Standard specifies a method for the quantitative determination of hens egg white lysozyme content in milk and cheese. The method is suitable for measuring low levels of hens egg white lysozyme with a quantification limit of 10 mg kg.