<p class="MsoBodyText" style="mso-layout-grid-align: none; text-autospace: none;"><span lang="EN-GB" style="mso-bidi-font-size: 12.0pt;">This document specifies a fluorimetric microplate method for the determination of alkaline phosphatase (ALP, EC 3.1.3.1)<sup>[</sup></span><span class="citebib"><sup><span lang="EN-GB" style="color: black; mso-color-alt: windowtext;">5</span></sup></span><sup><span lang="EN-GB" style="mso-bidi-font-size: 12.0pt;">]</span></sup><span lang="EN-GB" style="mso-bidi-font-size: 12.0pt;"> activity in raw and heat-treated whole milk, semi-skimmed milk, skimmed milk, cream, flavoured milks and cheeses.</span></p>
<p class="MsoBodyText" style="mso-layout-grid-align: none; text-autospace: none;"><span lang="EN-GB" style="mso-bidi-font-size: 12.0pt;">This method is applicable to milk and milk-based drinks from cows, sheep and goats. Although the method was not tested in milk from other species, it can also be applicable to milk from other species with a similar composition to cow, sheep or goat milk, such as milk from buffalo and camelids. It is also applicable to milk powder after reconstitution and soft, semi-hard and hard cheeses provided that the mould is only on the surface of the cheese and not also in the inner part (e.g. blue veined cheeses). For large hard cheeses, specific conditions of sampling apply (see <span class="citesec"><span style="color: black; mso-color-alt: windowtext;">Clause 7</span></span>). </span></p>
<p class="Note"><span lang="EN-GB">NOTE<span style="mso-tab-count: 1;"> </span>This method was adapted from Reference [<span class="citebib"><span style="color: black; mso-color-alt: windowtext;">6</span></span>].</span></p>
Registration number (WIID)
80593
Scope
<p class="MsoBodyText" style="mso-layout-grid-align: none; text-autospace: none;"><span lang="EN-GB" style="mso-bidi-font-size: 12.0pt;">This document specifies a fluorimetric microplate method for the determination of alkaline phosphatase (ALP, EC 3.1.3.1)<sup>[</sup></span><span class="citebib"><sup><span lang="EN-GB" style="color: black; mso-color-alt: windowtext;">5</span></sup></span><sup><span lang="EN-GB" style="mso-bidi-font-size: 12.0pt;">]</span></sup><span lang="EN-GB" style="mso-bidi-font-size: 12.0pt;"> activity in raw and heat-treated whole milk, semi-skimmed milk, skimmed milk, cream, flavoured milks and cheeses.</span></p>
<p class="MsoBodyText" style="mso-layout-grid-align: none; text-autospace: none;"><span lang="EN-GB" style="mso-bidi-font-size: 12.0pt;">This method is applicable to milk and milk-based drinks from cows, sheep and goats. Although the method was not tested in milk from other species, it can also be applicable to milk from other species with a similar composition to cow, sheep or goat milk, such as milk from buffalo and camelids. It is also applicable to milk powder after reconstitution and soft, semi-hard and hard cheeses provided that the mould is only on the surface of the cheese and not also in the inner part (e.g. blue veined cheeses). For large hard cheeses, specific conditions of sampling apply (see <span class="citesec"><span style="color: black; mso-color-alt: windowtext;">Clause 7</span></span>). </span></p>
<p class="Note"><span lang="EN-GB">NOTE<span style="mso-tab-count: 1;"> </span>This method was adapted from Reference [<span class="citebib"><span style="color: black; mso-color-alt: windowtext;">6</span></span>].</span></p>
