Bulletin of the IDF N° 477/ 2014: Determination of hen’s egg white lysozyme in milk and cheese -Interlaboratory collaborative study

Bulletin of the IDF No. 477/2014

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Product Description

This article presents the results of an international collaborative study conducted to validate previous

technical specifications for the measurement of lysozyme in cheese. The work proposes minor modifications

to the method, which will be published as an international standard (ISO 27105|IDF 216) for the

determination of hen’s egg white lysozyme in milk and milk products by HPLC.

The method is suitable for measuring low levels of hen’s egg white lysozyme with a quantification limit of

10 mg/kg. The repeatability is 8.4% (95% CI: 6.7–9.3%) and the reproducibility 34.7% (95% CI: 20.8–59.0%).

Keywords: Cheese, Detection, Egg white, HPLC, Lysozyme, Milk, Validation

Additional Information

Language

EN

Reference

Bulletin of the IDF No. 477/2014

Date

2014

Type

Hard Copy, PDF

Pages

29