Bulletin of the IDF N° 494/2018: The World Dairy Situation 2018
2017 saw a modest 2.5% global growth for milk, while cow’s milk registered 2.2% growth. Profitable milk prices throughout most of 2017 propelled above- average production growth in 2017. The strongest growth was in India, Pakistan, Turkey, Australia, Poland and the United Kingdom, with greater import demand by China last year due to a shortfall […]
Bulletin of the IDF N° 493/ 2018: Proceedings of the 6th Paratuberculosis Forum
The 6th ParaTB Forum, sponsored by the International Dairy Federation (IDF), was held on June 4th, 2018 at the International Convention Center in Riviera Maya, Mexico. The Forum was comprised of more than 25 delegates, representing 13 countries (Germany, Italy, Spain, the Netherlands, Ireland, Czech Republic, Brazil, Colombia, Canada, Australia, Argentina, Slovenia, and the United […]
ISO 21422 | IDF 242: 2018 – Milk, milk products, infant formula and adult nutritionals – Determination of chloride – Potentiometric titration method
This document specifies a method for the determination of chloride in milk, milk products, infant formula and adult nutritionals by potentiometry with an analytical range of 0,35 mg chloride/100 g to 711,6 mg chloride/100 g product, or ready-to-feed products.
Bulletin of the IDF N° 492/ 2018: Total cost of ownership: An approach to support sustainable investments in the dairy processing and packaging industry
Total Cost of Ownership (TCO) is an analysis meant to determine all the lifetime costs that derive from owning certain kinds of assets. The TCO methodology described in this report has been adapted to a dairy processing system. In order to support decision making, it is possible to use TCO as a comparative tool. The […]
Bulletin of the IDF N° 491/ 2018: Teat-cup and cluster removal strategies for cattle and small ruminants, Review and recommendations
Since the 1990s, when the technology was first introduced to Europe, automatic milking systems AMS (extraction of milk from dairy animals without human labour) have gained substantial momentum. Nowadays, more than 25,000 dairy farms worldwide employ AMS to milk their dairy herds. An optimal teat-cup removal is needed to achieve gentle, quick and complete milking […]
ISO 9233-2 I IDF 140-2: 2018 – Cheese, cheese rind and processed cheese – Determination of natamycin content – Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese
This document specifies a method for the determination of natamycin mass fraction in cheese, cheese rind and processed cheese of above 0,5 mg/kg and of the surface-area-related natamycin mass in cheese rind of above 0,03 mg/dm2. This second edition cancels and replaces the first edition (ISO 9233-2 | IDF 140‑2:2007), of which it constitutes a […]
ISO 9233-1 I IDF 140-1: 2018 – Cheese, Cheese rind and processed cheese – Determination of natamycin content – Part 1: Molecular absorption spectrometric method for cheese rind
This document specifies a method for the determination in cheese rind of natamycin mass fraction of above 0,5 mg/kg and surface-area-related natamycin mass of above 0,03 mg/dm2. NOTE It is possible that the method is suitable for detecting migration of natamycin into the cheese. This second edition cancels and replaces the first edition (ISO 9233‑1 […]
ISO 19662 I IDF 238: 2018 – Milk – Determination of fat content – Acido-butyrometric (Gerber method)
This document specifies a method, the acido-butyrometric or “Gerber”, for determining the fat content of milk. It is applicable to whole milk and partially skimmed milk. It is also applicable to milk containing authorized preservatives (potassium dichromate, bronopol). It does not apply to formalin milk, nor to milks that have undergone a homogenisation treatment.
ISO 19660 I IDF 237: 2018 – Cream – Determination of fat content – Acido-butyrometric method
This document specifies an acidobutyrometric method for determining the fat content of cream. The reference method remains the gravimetric method (by ammoniacal ether extraction) described in ISO 2450 | IDF 16. This method is applicable to cream having a fat content between 20 % and 50 % inclusive: — intended for manufacturing butter; — sweet, […]
