Bulletin of the IDF N° 376/2002 – The implications of policy changes for the world dairy industry – Scanned copy
Proceedings of the Policy, Economics and Marketing Conference IDF World Dairy Summit 2001 Auckland, New Zealand The Policy, Economics and Marketing Conference in Auckland highlighted current and future developments in the main milk-producing regions of the world. It summarized the market situation for dairy products, examined national and international policies in the areas of farm […]
Bulletin of the IDF N° 375/2002 – Fresh perspectives on bioactive dairy products – Scanned copy
Proceedings of the Nutrition Conference IDF World Dairy Summit 2001 Auckland, New Zealand The Nutrition Conference in Auckland provided a detailed overview of developments in bioscience in the dairy sector. It examined the challenges to be met in terms of technology, health and nutritional properties, safety and efficacy, consumer perception, the regulatory framework and marketing […]
Bulletin of the IDF N° 373/2002 – Farming for profit from fresh pasture – Scanned copy
Proceedings of the Farming Conference IDF World Dairy Summit 2001 Auckland, New Zealand The Farming Conference in Auckland examined farming in the context of profit, efficiency and lifestyle. It compared and contrasted seasonal, pasture-based and high-input dairy farming and their impact on profit, milk output and quality of life.
Bulletin of the IDF N° 377/2002 – Health benefits and safety evaluation of certain food components
Health benefits and safety evaluation of certain food components Food microorganisms – health benefits, safety evaluation and strains with documented history of use in foods G. Mogensen, S. Salminen, J. O’Brien, A. Ouwehand, W. Holzapfel, C. Shortt, R. Fondén,G.D. Miller, D. Donohue, M. Playne, R. Crittenden & B. Bianchi Salvadori This scientific summary reviews the […]
Bulletin of the IDF N° 371/2002 – Use of enzyme preparations in cheesemaking – Detection of vegetable proteins in milk products – Scanned copy
Use of enzyme preparations in cheesemaking (Other than rennet) This paper discusses the wide use of enzymes, other than rennet, in the cheese-ripening process. It examines, in particular, the effect of certain enzymes on the flavour, texture and consistency of natural cheese. Furthermore, it covers the area of enzyme-modified cheese and its application as a […]
ISO 14892 | IDF 177 – 2002: Dried skimmed milk – Determination of vitamin D content using high-performance liquid chromatography
This standard specifies a method for the determination of vitamin D in a test sample containing at least 10 micrograms of vitamin D per 100 g [equal to 400 International Units (IU) of vitamin D per 100 g] by using high-performance liquid chromatography (HPLC). The results of the determination are only reliable if, in the […]
ISO 14377 | IDF 168: 2002 – Canned evaporated milk – Determination of tin content – Method using graphite furnace atomic absorption spectrometry
This standard specifies a graphite furnace atomic absorption spectrometric method for the determination of the tin content of (sterilized) canned evaporated milk. It is applicable to samples with tin contents of more than 5 mg/kg. Standard only available in English.
ISO 15885 | IDF 184: 2002 – Milkfat – Determination of the fatty acid composition by gas-liquid chromatography
This standard specifies a method for the determination of the fatty acid composition of milk fat and fat obtained from dairy products. Standard only available in English.
ISO 15884 | IDF 182: 2002 – Milkfat – Preparation of fatty acid methylesters
This standard specifies a method for the preparation of fatty acid methyl esters from milk fat and fat obtained from dairy products. The method is not suitable for the analysis of partially lipolysed milk fat (fat acidity > 1 mmol of free fatty acids per 100 g of fat). In such a case, the alternative […]
ISO 13559 | IDF 153: 2002 – Butter, fermented milks and fresh cheese – Enumeration of contaminating microorganisms – Colony count technique at 30°C
This standard specifies a method for the enumeration of contaminating microorganisms by means of the colony-count technique at 30 °C. The method is applicable to butter, fermented milks and fresh cheese. Standard only available in English.
