Compilation of a series of presentations delivered at the IDF World Dairy Summit 2015, Vilnius, Lithuania
Bulletin of the IDF N° 484/ 2016: Proceedings of the 5th, Paratuberculosis Forum
Bulletin of the IDF N° 482/ 2016: Evaluation of the Nitrogen conversion factors for dairy and soy
This Bulletin reviews the scientific literature pertaining to nitrogen conversion factors (NCFs) for dairy products and soy products. It presents substantial scientific evidence that supports the use of a specific NCF of 6.38 for milk protein and of 5.71 for soy protein, rather than a s ingle inaccurate factor of 6.25. Keywords: nitrogen conversion factor, […]
Bulletin of the IDF N° 485/2016: The World Dairy Situation 2016
Comprehensive data from national and international sources. Global and regional commentary and forecasts covering all major producing and consuming countries. Description of current trends; short and long-term forecasts. Keywords: dairy economics, milk production, dairy products, processing, industry, consumption trends, markets, world trade, milk and dairy prices.
Bulletin of the IDF N° 483/2016: Fluorimetric method for the determination of alkaline phosphatase activity in cow’s milk cheese: Interlaboratory collaborative study
This study, designed according to ISO 5725 parts 1 and 2, the protocol for interlaboratory method validation, involved a total of 17 laboratories and 8 cheese samples with ALP activities in the range of <10 mU/g to approximately 4500 mU/g. Relative Standard Deviations for repeatability and reproducibility varied by 3–6% and 8–13%, respectively. The outcome […]
ISO 19344 | IDF 232: 2015 – Milk, milk products – Starter cultures, probiotics and fermented products – Quantification of lactic acid bacteria by flow cytometry
This International Standard specifies a standardized method for the quantification of active and/or total lactic acid bacteria and probiotic strains in starter cultures used in dairy products by means of flow cytometry. The method is also applicable to probiotics used in dairy products and to fermented milk products such as yogurts containing primarily lactic acid […]
ISO 20649 | IDF 235: 2015 – Infant formula and adult nutritionals – Determination of chromium, selenium and molybdenum – Inductively coupled plasma mass spectrometry (ICP-MS)
This International Standard specifies a method for the quantitative determination of chromium, selenium and molybdenum in infant formula and adult nutritional formula. The method has been validated in an interlaboratory study on seven different matrices.
ISO 20647 | IDF 234: 2015 – Infant formula and adult nutritionals – Determination of total iodine – Inductively coupled plasma mass spectrometry (ICP-MS)
This International Standard specifies a method for the quantitative determination of total iodine in infant formula and adult nutritional formula.[1] The method is applicable to the measurement of total iodine in infant formula and adult nutritional formula from 0,5 μg/100g to 1 500 μg/100g reconstituted final product and for ready-to-feed products from 2,5 μg/100 g […]
ISO 16958 | IDF 231: 2015 – Milk, milk products, infant formula and adult nutritionals – Determination of fatty acids composition – Capillary gas chromatographic method
This International Standard specifies a method for the quantification of individual and/or all fatty acids in the profile of milk, milk products, infant formula and adult nutritional formula, containing milk fat and/or vegetable oils, supplemented or not supplemented with oils rich in long chain polyunsaturated fatty acids (LC-PUFA). This also includes groups of fatty acids […]
Bulletin of the IDF N° 478/2015: Interlaboratory collaborative study on a flow cytometry method for lactic acid bacteria quantification in starter cultures, probiotics and fermented milk products according to ISO 19344 | IDF 232
Except for yoghurts, the repeatability limit (r) and reproducibility limit (R) values were calculated to be 0.06 and 0.45 for log10 active fluorescent units (AFU) per gram and 0.07 and 0.38 for log10 total fluorescent units (TFU) per gram. The corresponding values for yoghurts were 0.08 and 0.76 for log10 AFU per gram and 0.10 […]
