ISO TS 27106 Cheese — Determination of nisin A content by LC-MS and LC-MS-MS - First Edition
Данный раздел/документ содержится в продуктах:
- Техэксперт: Машиностроительный комплекс
- Картотека зарубежных и международных стандартов
- BSI BS EN ISO 6785 Milk and milk products - Detection of Salmonella spp.
- BSI BS EN ISO 707 Milk and milk products - Guidance on sampling
- BSI BS ISO 11815 Milk - Determination of total milk-clotting activity of bovine rennets
- BSI BS ISO 23058 Milk and milk products Ovine and caprine rennets Determination of total milk-clotting activity
- BSI BS ISO 11815 Milk - Determination of total milk-clotting activity of bovine rennets
- BSI BS EN ISO 707 Milk and milk products - Guidance on sampling
- 07
- BSI BS EN ISO 6785 Milk and milk products - Detection of Salmonella spp.
- BSI BS EN ISO 707 Milk and milk products - Guidance on sampling
- BSI BS ISO 11815 Milk - Determination of total milk-clotting activity of bovine rennets
- BSI BS ISO 23058 Milk and milk products Ovine and caprine rennets Determination of total milk-clotting activity
- BSI BS ISO 11815 Milk - Determination of total milk-clotting activity of bovine rennets
- BSI BS EN ISO 707 Milk and milk products - Guidance on sampling
- 07.100
- BSI BS EN ISO 6785 Milk and milk products - Detection of Salmonella spp.
- BSI BS EN ISO 707 Milk and milk products - Guidance on sampling
- BSI BS ISO 11815 Milk - Determination of total milk-clotting activity of bovine rennets
- BSI BS ISO 23058 Milk and milk products Ovine and caprine rennets Determination of total milk-clotting activity
- BSI BS ISO 11815 Milk - Determination of total milk-clotting activity of bovine rennets
- BSI BS EN ISO 707 Milk and milk products - Guidance on sampling
- 07.100.30
- BSI BS EN ISO 6785 Milk and milk products - Detection of Salmonella spp.
- BSI BS EN ISO 707 Milk and milk products - Guidance on sampling
- BSI BS ISO 11815 Milk - Determination of total milk-clotting activity of bovine rennets
- BSI BS ISO 23058 Milk and milk products Ovine and caprine rennets Determination of total milk-clotting activity
- BSI BS ISO 11815 Milk - Determination of total milk-clotting activity of bovine rennets
- BSI BS EN ISO 707 Milk and milk products - Guidance on sampling
- BSI BS EN ISO 6785 Milk and milk products - Detection of Salmonella spp.
- BSI BS EN ISO 6785 Milk and milk products - Detection of Salmonella spp.
- BSI BS EN ISO 6785 Milk and milk products - Detection of Salmonella spp.
- 67
- BSI BS EN ISO 6785 Milk and milk products - Detection of Salmonella spp.
- BSI BS EN ISO 707 Milk and milk products - Guidance on sampling
- BSI BS ISO 11815 Milk - Determination of total milk-clotting activity of bovine rennets
- BSI BS ISO 23058 Milk and milk products Ovine and caprine rennets Determination of total milk-clotting activity
- BSI BS ISO 11815 Milk - Determination of total milk-clotting activity of bovine rennets
- BSI BS EN ISO 707 Milk and milk products - Guidance on sampling
- BSI BS EN ISO 6785 Milk and milk products - Detection of Salmonella spp.
- BSI BS ISO 11815 Milk - Determination of total milk-clotting activity of bovine rennets
- BSI BS ISO 23058 Milk and milk products Ovine and caprine rennets Determination of total milk-clotting activity
- BSI BS ISO 23058 Milk and milk products Ovine and caprine rennets Determination of total milk-clotting activity
- ISO 11815 Milk — Determination of total milk-clotting activity of bovine rennets - First Edition
- ISO 15163 Milk and milk products - Calf rennet and adult bovine rennet - Determination by chromatography of chymosin and bovine pepsin contents - First Edition
- ISO 15174 Milk and milk products - Microbial coagulants - Determination of total milk-clotting activity - Second edition
- ISO 707 Milk and milk products — Guidance on sampling - Third Edition
- BSI BS EN ISO 6785 Milk and milk products - Detection of Salmonella spp.
- Картотека зарубежных и международных стандартов
International Organization for Standardization
Cheese — Determination of nisin A content by LC-MS and LC-MS-MS - First Edition
N TS 27106
Annotation
This Technical Specification specifies a method for the quantitative determination of the nisin A content in cheese.
The method is suitable for measuring low levels of nisin A with a quantification limit of 1 mg/kg.
NOTE Nisin is a peptide produced by some bacteria (e.g. Lactococcus lactis subsp. Lactis) inhibiting or destroying other microorganisms. It is widely used as a natural preservative for foods, e.g. vegetables, cheese, meat, and cacao. In cheese making, nisin is used to prevent late blowing. Its use is restricted to maximum levels in the final product. Nisin appears in two forms, nisin A and nisin Z, which differ in one amino acid. This method is applicable to the determination of nisin A only.
Автоматический перевод:
Сыр — Определение nisin содержание LCMS и LC-MS-MS - Первый Выпуск
Эта Техническая характеристика определяет метод для количественного определения nisin содержание в сыре.
Метод подходит для измерения низких уровней nisin с пределом определения количества 1 мг/кг.
NOTE Nisin является пептидом, произведенным некоторыми бактериями (например, Lactococcus lactis subsp. Lactis) запрещение или разрушение других микроорганизмов. Это широко используется в качестве натурального консерванта для продуктов, например, овощей, сыра, мяса и какао. В сырном создании nisin используется для предотвращения позднего вспучивания. Его использование ограничивается максимальными уровнями в конечном продукте. Nisin появляется в двух формах, nisin A и nisin Z, которые отличаются по одной аминокислоте. Этот метод применим к определению nisin единственное.
