Table of Contents

Forewords
Introduction
1 Scope
2 Terms and definitions
3 Principle
4 Reagents and reference substances
5 Apparatus
6 Sampling
7 Procedure
8 Calculation and expression of results
9 Precision
10 Test report
Annex A (informative) - Verification by LC/MS
Annex B (informative) - Interlaboratory test
Bibliography

Abstract

Defines a method for the quantitative determination of hen's egg white lysozyme content in milk and cheese.

General Product Information

Published
Document Type	Standard
Status	Current
Publisher	International Organization for Standardization
Pages
ISBN
Committee	TC 34
Supersedes	ISO TS 27105 : 2009 ISO/DIS 27105 : 60.00 (2015)