ISO 11816-2:2003 牛奶和牛奶制品-碱磷酸酶活性测定-第2部分：奶酪的荧光测定法

标准编号：ISO 11816-2:2003

中文名称：牛奶和牛奶制品-碱磷酸酶活性测定-第2部分：奶酪的荧光测定法

英文名称：Milk and milk products — Determination of alkaline phosphatase activity — Part 2: Fluorometric method for cheese

发布日期：2003-02

标准范围

ISO 11816-2 | IDF 155-2:2003规定了测定奶酪中碱性磷酸酶活性的荧光法。该方法也适用于软奶酪和半硬奶酪，用于区分生牛奶奶酪和巴氏杀菌牛奶奶酪，前提是霉菌仅在表面，而不在内部（例如蓝纹奶酪）。该方法也可用于检查奶酪或其原料的巴氏杀菌是否正确。在大型硬奶酪中，乳清凝乳混合物在50摄氏度以上的温度下被烫伤，高温会保持相对较长的时间。这种情况在这些奶酪的中心尤其明显，从而促进磷酸酶失活。因此，用这种方法很难区分生牛奶中的硬奶酪和巴氏杀菌牛奶中的硬奶酪，甚至常常是不可能的。

ISO 11816-2|IDF 155-2:2003 specifies a fluorometric method for the determination of alkaline phosphatase activity in cheese.This method is also applicable to soft cheeses and semi-hard cheeses for distinguishing raw milk cheeses from cheese produced with pasteurized milk, provided that the mould is only on the surface and not also in the inner part (e.g. blue-veined cheeses). This method can also be used to check the proper pasteurization of cheese or its raw material.In large hard cheeses where the whey curd mixture is scalded at temperatures above 50 degrees Celsius, high temperatures remain for a relatively long time. This is especially the case in the centre of these cheeses, thus promoting phosphatase inactivation. To distinguish, therefore, between hard cheeses from raw milk and hard cheeses from pasteurized milk is difficult and often even impossible by this method.

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