Bulletin of the IDF N°533/2025: Considerations on methods for spore counting of butyric acid forming (“cheese spoiling”) clostridia
The main risk factors for the presence of butyric acid bacteria in raw milk are poor quality silage and poor hygienic practices on the dairy farm. Spores of butyric acid bacteria can survive pasteurization of milk which is used in cheese production and are the causative agent of late blowing in cheese with severe economic […]
ISO 29981 | IDF 220: 2024 – Milk products — Enumeration of bifidobacteria — Colony-count technique
This document specifies a method for the selective enumeration of bifidobacteria in milk products by using a colony-count technique at 37 °C under anaerobic conditions.The method is applicable to milk products, such as fermented (e.g. yoghurts) and non-fermented milks (e.g. pasteurized milks, skim milks, whey protein concentrates), milk powders and formulae (e.g. infant formulae, follow-up […]
Bulletin of the IDF N°530/2024: Multi-laboratory study and interlaboratory study on the enumeration of bifidobacteria for in milk products
This bulletin of the IDF presents the report of the precision data obtained from the multi-laboratory study and the interlaboratory study (ILS) organized for the revision of ISO 29981 | IDF 220:2010, Milk products — Enumeration of presumptive bifidobacteria — Colony count technique at 37 degrees C. From the result of the multi-laboratory study conducted […]
ISO 16756 | IDF 259: 2024 – Milk and milk products — Guidance for the application of Carr-Purcell- Meiboom-Gill (CPMG) pulsed timedomain nuclear magnetic resonance (TD-NMR) spectroscopy for fat determination
This document gives guidance on the determination of total fat content in milk and milk-based products, such as milk, cream, yogurt, ice cream, processed dairy, cheese and dairy powders by low-resolution nuclear magnetic resonance (NMR) using Carr-Purcell-Meiboom-Gill (CPMG) pulse sequence to optimize the specific response of fat molecules. This document is applicable to the analysis […]
Bulletin of the IDF N°528/2024 – Sodium Chloride Determination in Cheese
The salting of cheese is a very important step in cheese manufacture, particularly impacting the final quality of the product from safety, technological and organoleptic aspects. During the manufacture of cheese, a target for the quantity of salt in cheese needs to bedetermined to obtain the product as expected. To reach this goal, the quantity of […]
ISO 7102 | IDF 257: 2024 — Infant formula — Determination of β-galactooligosaccharides — Ultra high performance liquid chromatography (UHPLC) with fluorescence detection after pre-column derivatization
This document specifies a method for the determination of β-galactooligosaccharides (GOS) in infant formula (both powder and liquid) containing 0,2 g/100 g to 3,0 g/100 g of GOS in the product as prepared ready for consumption.The method has been validated in a multi-laboratory study with reconstituted infant formula at levels of 0,236 g/100 g, 0,594 […]
Bulletin N° 286/1993 – Inventory of IDF/ISO/AOAC adopted methods of analysis and sampling for milk and milk products (fourth edition)
Inventory of IDF/ISO/AOAC adopted methods of analysis and sampling for milk and milk products (fourth edition). Replaced by 6th edition: the Bulletin of the IDF N° 350/2000
IDF 11A: 1986 – Butter – Determination of solids-non-fat content
This standard has been withdrawn and replaced by the joint standard ISO 8851-2 I IDF 191-2: 2004
ISO 22662 | IDF 198: 2007 – Milk and milk products – Determination of lactose content by high-performance liquid chromatography (Reference method)
This standard specifies the reference method for the determination of lactose content of raw milk, heat-treated milks, dried milk and raw and pasteurized cream. The method is not applicable to fermented milks and milks to which oligosaccharides have been added. This standard has been withdrawn and replaced by ISO 22662 | IDF 198: 2024.
ISO 22662 | IDF 198: 2024 – Milk and milk products – Determination of lactose content by high-performance liquid chromatography (reference method)
This document specifies a reference method for the determination of lactose content of raw milk, heat-treated milks, dried milk, dairy permeate, dairy permeate powder, and raw and pasteurized cream. The method does not apply to fermented milks and milks to which oligosaccharides have been added, nor to low-lactose or lactose-free milks. This version replaces the 2007 […]
