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The enzyme can be used as an indicator that staphylococcal growth has reached hazardous levels and reveal the potential presence of staphylococcal enterotoxins
It is possible that heat treatment of B-milk 9
This standard specifies recommended methods for the sensory evaluation of specific milk and milk products
The method is suitable for measuring low levels of hen’s egg white lysozyme with a quantification limit of 10 mg/kg
ISO 3727-2 | IDF 80-2:2001 - Butter - Determination of moisture, non-fat solids and fat contents - Part 2: Determination of non-fat solids content (Reference method) Language:EN The enzyme can be used
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