ISO 8968-1| IDF 20-1: 2014 – Milk and milk products – Determination of nitrogen content – Part 1: Kjeldahl principle and crude protein calculation
This International Standard specifies a method for the determination of the nitrogen content and crude protein calculation of milk and milk products by the Kjeldahl principle, using traditional and block digestion methods. The methods are applicable to: — liquid cow’s (whole, partially skimmed or skimmed milk), goat’s and sheep’s whole milk; — hard, semi-hard and […]
ISO/TS 17758 I IDF/RM 87: 2014 – Instant dried milk – Determination of the dispersibility and wettability
This Technical Specification specifies a method for the determination of the dispersibility in water of instant dried milk. The method is applicable to instant dried skimmed milk manufactured by either the “straight-through” or the “re-wet” process and also to instant dried whole milk.
Bulletin of the IDF N° 473/ 2014: Compilation of some presentations from the IDF World Dairy Summit 2013
This Bulletin contains thirteen papers presented at conferences during the IDF World Dairy Summit in Yokohama (Japan) from 28 October to 1 November 2013. The conferences topics were Children and milk, Animal health and welfare, Dairy farming, Nutrition and health, Marketing, Environment and Food safety. Keywords: Biodiversity, Cheese, Chile, China, Food safety, HACCP, Japan, Marketing, […]
Bulletin of the IDF N° 476/ 2014 – The World Dairy Situation 2014
Annual survey including production, consumption, trade and price figures from dairy sector and other sources. Largest dairy companies by turnover and/or milk intake. Comments and prognoses on the situation in different countries and analysis of the whole, covering all major producing and consuming countries. Review of various forecasts of dairy trade. View our promotional teaser […]
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 […]
