ISO 27105:2016 - Milk and cheese — Determination of hen's egg white lysozyme content by high performance liquid chromatography

Published (Edition 1, 2016)

This publication was last reviewed and confirmed in 2022. Therefore this version remains current.

ISO 27105:2016

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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
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