International Standard
ISO 27105:2016
Milk and cheese — Determination of hen's egg white lysozyme content by high performance liquid chromatography
Reference number
ISO 27105:2016
Edition 1
2016-04
© ISO 2024
International Standard
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Published (Edition 1, 2016)
This standard was last reviewed and confirmed in 2022. Therefore this version remains current.

ISO 27105:2016

Format
Language
CHF 63
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Abstract

ISO 27105:2016 specifies a method for the quantitative determination of hen's egg white lysozyme content in milk and cheese.

The method is suitable for measuring low levels of hen's egg white lysozyme with a quantification limit of 10 mg/kg.

General information

  • Status
     : Published
    Publication date
     : 2016-04
    Stage
    : International Standard confirmed [90.93]
  • Edition
     : 1
    Number of pages
     : 11
  • Technical Committee :
    ISO/TC 34/SC 5
    ICS :
    67.100.01 
  • RSS updates

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