IDF 164: 1992 – General standard of identity for milk products obtained from fermented milks heat-treated after fermentation
This standard has been withdrawn and replaced by a Codex Standard
IDF 163: 1992 – General standard of identity for fermented milks
This standard has been withdrawn and replaced by a Codex Standard
IDF 158: 1992 – Guidelines for the preparation and use of export certificates for milk and milk products
This standard has been withdrawn and replaced by a Codex Standard.
IDF 154: 1992 – Milk and dried milk – Determination of calcium content
This standard has been withdrawn and replaced by the joint standard ISO 8070 I IDF 119: 2007
Bulletin of the IDF N° 273/1992 – Special Addresses and reports at IDF Annual Sessions, Tokyo, Japan, October 1991 – Volume II
Planned production of milk in Japan – H. Shibata (Japan) The history, present status and prospects of dairying and the dairy industry of Japan – T. Higaki (Japan) Changes in the dairy policy in Sweden – G. André & S. Jahge (Sweden) Developments in the world butter market – J. Brown (United Kingdom) How to […]
Bulletin of the IDF N° 278/1992 – Trace elements
An update by Group E15 (Heavy metals and other elements in milk and milk products) Bulletins of IDF Nos. 105/1978 and 152/1982 based on literature, the Group’s experience and the results of a Questionnaire 2386/E The normal trace element content of milk and milk products is usually very low since the cow is known to […]
Bulletin of the IDF N° 269/1992 – Fermentation-produced enzymes and accelerated ripening in cheesemaking
Proceedings of Seminar on 15 May 1991 The Seminar surveyed technical, legal and other aspects of fermentation produced enzymes and accelerated ripening in cheesemaking. Chymogen” a chymosin rennet from Aspergillus niger – M.K. Harboe (Denmark) Application and regulatory position of “Maxiren” – D.P. Praaning-van Dalen (Netherlands) Technological aspects of the use of fermentation-produced chymosin in […]
Bulletin of the IDF N° 275/1992 – Bacillus cereus in milk and milk products
By various authors Bacillus cereus is an organism widely distributed in the environment and present in many food products. The organism not only contributes to the deterioration of certain foods but it can be involved in food-borne illness. Owing to improvements other spoilage organisms of milk and milk products have declined in importance and B. […]
Bulletin of the IDF N° 271/1992 – Pasteurization of cream
Monograph by IDF Group of Expert B21 – Influence of technology on the quality of heat-treated milk This monograph complements those on pasteurized milk (Bulletin of IDF No. 200/1986) and thermization of milk (Bulletin of IDF No. 182/1984) and comprises the following: General aspects – O. Cerf (France) Microbiological aspects of pasteurized cream – F.M. […]
