Nutritional quality of milkfat
Fatty acids and lipids in general supply energy, are important for body structure and are essential for the metabolism of the body. Milkfat, which gives dairy products their smooth taste and contributes to their special flavour, consists of many different components such as triglycerides, diglycerides, phospholipids, monoglycerides, fat-soluble substances, and more than 400 different fatty […]
Bulletin of the IDF N° 398/ 2005 – Guide on Life Cycle Assessment towards Sustainability in the Dairy Chain
Bulletin of the IDF N° 399/2005 – The World Dairy Situation 2005
Results of annual survey presented by the Chair of the Standing Committee ‘Dairy Policies and Economics’ at the IDF World Dairy Summit, Vancouver, September 2005. The 2005 edition of the World Dairy Situation report includes the customary collation of figures and comments from IDF National Committees and other sources. Data are also available from countries […]
Bulletin of the IDF N° 396/2005: Evaluating Milking Performance
Overview of commonly-encountered problems in machine milking of cows and guidelines for methods for evaluating the milking installation, its operation and the interaction between equipment, cow and operator based on recent experience of dairy advisers, udder health specialists and milking machine technicians. Suggests meas-urements to quantify aspects of milking performance with a view to recommendations […]
Bulletin of the IDF N° 395/2005 – Method Standardization In The Third Millennium
Proceedings of symposium held in IDF/ISO/AOAC International Analytical Week, Parma (Italy), 21 April 2004 Demands by users of methods of analysis, and by users of the results, for precision and reliability are greater year by year. The analytical community is constantly considering how to improve performance and how to communicate the improvements. The papers at […]
Bulletin of the IDF N° 394/2005 – Economic Consequences Of Mastitis
Control of mastitis is undertaken to improve animal welfare and economic performance. However, calculating the cost of mastitis and its control as well as the benefit of control is complex. A number of factors is involved and it is difficult to make reliable estimates of the cost effect of some of these factors. This report […]
Bulletin of the IDF N° 400/2005 – Membrane technologies for the fractionation of dairy components
Overview of promising applications of membrane processing of milk, whey etc: micro?ltration for separating somatic cells, milkfat globules, bacteria and micellar casein, and combined membrane processes for preparing milk proteins or peptides of nutritional or nutraceutical interest, such as beta-lactoglobulin and beta-casein bioactive peptides. 26 references. This is the first paper presented at the IDF […]
Bulletin of the IDF N° 402/2005 – The World Market for Cheese 1995-2004, Sixth Edition
This report is intended to provide the reader with an overview of the latest trends and structural changes in total world cheese production, trade and consumption. It is based mainly on a questionnaire, prepared by the Danish Dairy Board, and sent to IDF member countries. Replies were received from 30 countries representing approximately 80 per […]
ISO 8262-3 | IDF 124-3 – 2005 – Milk products and milk-based foods – Determination of fat content by the Weibull-Berntrop gravimetric method (Reference method) – Part 3: Special cases
This standard specifies the reference method for the determination of the fat content of milk-based and of liquid, concentrated or dried milk products to which the Röse-Gottllieb method is not applicable; i.e. those containing distinct quantities of free fatty acids or those which are not completely soluble in ammonia owing to the presence of lumps […]
ISO 8262-2 | IDF 124-2:2005 – Milk products and milk-based foods – Determination of fat content by the Weibull-Berntrop gravimetric method (Reference method) – Part 2: Edible Ices and ice-mixes
This standard specifies the reference method for the determination of the fat content of edible ices and ice-mixes to which the Röse-Gottlieb method is not applicable (i.e. those products containing high levels of stabilizer or thickening agent, or of egg yolk or of fruit, or of combinations of these constituents).
