Bulletin of the IDF N° 463/2013: Proceedings of The Nutrition & Health Conference, IDF World Dairy Summit 2012 – Cape Town, South Africa-October 2012
This publication contains six presentations and one poster presented at the Nutrition and Health Conference during the IDF World Dairy Summit in Cape Town, South Africa in October 2012. Presentations included: Dairy’s role in sustainable diets, by H. C. Schönfeldt, N. Hall and B. Pretorius The DASH diet: a diet with a focus on dairy, […]
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 […]
Bulletin of the IDF N° 329/1998 – The Use of Nisin in Cheesemaking
The Use of Nisin in Cheesemaking by IDF Group of Experts B12 – The use of enzyme preparations in cheese manufacture Nisin is an antibacterial substance produced by a number of lactic acid bacteria which can prevent the defect caused by some anaerobic sporeforming bacteria in cheese. This report contains a number of aspects of […]
Bulletin of the IDF N° 313/1996 – Effects of Whey Proteins on Cheese Characteristics – Oligosaccharides and Probiotic Bacteria – Scanned copy
Effects of Whey Proteins on Cheese Characteristics by G.W. Jameson (Australia) & J. Lelievre (Canada) Opinion varies as to whether technologies for increasing the level of whey proteins in cheese significantly alter the properties of traditional cheese varieties. The chemical, biochemical and biophysical effects of whey proteins in cheese are reviewed. It is concluded that […]
