Methods of chemical and physical testing for the dairying industry General methods and principles - Determination of phosphatase activity
Standards Australia
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<text>AS 2300.1.10-2008 METHODS OF CHEMICAL AND PHYSICAL TESTING FOR THE DAIRYING INDUSTRY - GENERAL METHODS AND PRINCIPLES-...</text>
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<text>PREFACE</text>
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<text>METHOD</text>
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<text>1 SCOPE</text>
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<text>2 APPLICATION</text>
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<text>3 REFERENCED DOCUMENT</text>
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<text>4 PRINCIPLE</text>
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<text>5 REACTION</text>
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<text>6 REAGENTS</text>
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<text>6.1 General requirements</text>
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<text>6.2 Reagent solutions</text>
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<text>7 APPARATUS</text>
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<text>8 GENERAL TEST PRECAUTIONS</text>
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<text>9 SAMPLES</text>
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<text>9.1 Laboratory sample</text>
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<text>9.2 Preparation of test samples</text>
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<text>9.2.1 General</text>
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<text>9.2.2 Liquid milk, buttermilk and whey</text>
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<text>9.2.3 Cream</text>
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<text>9.2.4 Cheese</text>
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<text>9.2.5 Casein, caseinate and coprecipitate</text>
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<text>9.2.6 Dried milk products (milk, buttermilk and whey)</text>
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<text>10 CONTROLS</text>
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<text>10.1 Negative control</text>
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<text>10.2 Positive control</text>
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<text>11 TEST PROCEDURES FOR PRODUCTS OTHER THAN FLAVOURED MILKS AND CHEESE</text>
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<text>11.1 Comparator method</text>
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<text>11.2 Colorimetric (reference) method</text>
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<text>12 TEST PROCEDURE FOR FLAVOURED MILKS</text>
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<text>13 TEST PROCEDURES FOR CHEESE</text>
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<text>13.1 General</text>
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<text>13.2 Colorimetric (reference) method</text>
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<text>13.3 Spectrophotometric method</text>
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<text>13.4 Preparation of p-nitrophenol standard solutions in cheese</text>
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<text>14 ACCURACY AND UNCERTAINTY MEASUREMENT</text>
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<text>15 REPORT</text>
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<text>16 BIBLIOGRAPHY</text>
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This Standard sets out chemical tests for determining the amount of alkaline phosphatase enzyme (phosphomonoesterase) activity present in a sample of milk or milk product.
NOTE: Phosphatase activity is used for assessing the efficiency of pasteurization.
| Document Type | Standard |
| Status | Current |
| Publisher | Standards Australia |
| Committee | FT-024 |
| Supersedes |
|
