Special Issue 1401 – The importance of salt in the manufacture & ripening of cheese
Examples are presented not only of the effects of salt on spoilage bacteria and pathogens in cheeses, but also on the effects of salt on the complex processes of cheese ripening and the development of flavour. Recent research is described on the mechanistic effects of salt on cheese characteristics, quality and preservation and on the […]
Special Issue 9501 – Heat-induced changes in milk
Second edition (Revision of Bulletin 238/1989) Edited by P.F. Fox (Ireland) – Twenty chapters compiled by Group F17 of IDF Chapter 1: Heating methods have been developed which retain as many as possible of the good organoleptic and nutritive properties of raw milk during heat treatment. Heating processes – pasteurization, thermization, sterilization – and equipment […]
Special Issue 9405 – Monograph on the significance of pathogenic microorganisms in raw milk
by IDF Group of Experts A10/11 – Bacteriological quality of raw milk It is increasingly recognized that the hygienic quality of milk has an important effect on the health of consumers and the quality of the product, and is therefore of great commercial importance. The greatest foodborne disease hazard now appears to be pathogenic microorganisms. […]
Special Issue 9301 – Factors affecting the yield of cheese
A Monograph compiled by a Group of Experts (F35) charged to formulate guidelines for the expression of cheese yield data and an internationally accepted protocol for the determination of cheese yield This monograph is about the control of cheese yield from two aspects: the control and improvement of yield by the cheesemaker; and the design, […]
Special Issue 0001 – Practical Guide for Control of Cheese Yield
IDF Group B52 (Factors affecting the yield of cheese), comprising some of the world’s leading experts on cheese yield, launched the idea for a consolidated work on the subject. The result is the Practical Guide for Control of Cheese Yield in Manufacturing Plants. The book examines all the factors affecting cheese yield, from milk composition, […]
Special Issue 9701 – Monograph on Residues and Contaminants in Milk and Milk Products
by IDF Group of Experts A4 – Residues and contaminants in milk and milk products The current monograph is the 4th issue of a series of IDF publications on chemical residues in milk and milk products, which commenced as early as 1968. The need for more food for human consumption for a growing population, and […]
Special Issue 9002 – Handbook on milk collection in warm developing countries
Available in the format of a photocopy
