Bulletin of the IDF N° 477/2014: Determination of hen’s egg white lysozyme in milk and cheese – Interlaboratory collaborative study
The method is suitable for measuring low levels of hen’s egg white lysozyme with a quantification limit of 10 mg/kg. The repeatability is 8.4% (95% CI: 6.7–9.3%) and the reproducibility 34.7% (95% CI: 20.8–59.0%). Keywords: Cheese, Detection, Egg white, HPLC, Lysozyme, Milk, Validation
Bulletin of the IDF N° 475/ 2014: Proceedings of the 4th Paratuberculosis Forum – Parma, Italy, 21 June 2014
This publication contains seventeen papers written by representatives of national and regional Johne’s disease control programmes on the lessons learnt through their implementation. The papers were presented and discussed at the 4th Paratuberculosis Forum in Parma, Italy, on the 21 June 2014 at the offices of the European Food Safety Authority and attended by participants […]
Bulletin of the IDF N° 474/ 2014: Detecting antibiotic residues in milk – Guidance on the application of screening and confirmatory methods in integrated dairy chain management
Checking compliance with regulations is the main reason for testing. Examples of different regulations in terms of residue limits are included. All the actors of the dairy chain are responsible for ensuring safe milk delivery. The document provides tools that can be implemented at any level of the dairy chain and can help in choosing […]
Bulletin of the IDF N° 472/2014: Posters presented at the IDF World Dairy Summit 2013
This Bulletin contains fifteen posters presented during the IDF World Dairy Summit in Yokohama, Japan from 28 October to 1 November 2013. The articles cover a wide range of topics: from probiotics, manufacturing processes, contaminant analysis and the dairy industry in Japan to issues affecting the environmental impact of dairy farming. Keywords: Animal welfare, Biogas, […]
Bulletin of the IDF N° 471/2014: Detection of inhibitors and antimicrobial residues in milk and dairy products by screening methods – Guidance on preparation of the test portion
This article presents ways of preparing various dairy products to obtain appropriate test samples. Detailed procedures are given for the reconstitution of dried samples such as milk powder and for the preparation of samples of cream, butter, yoghurt and cheese. Particular attention is paid to the dilution necessary for test samples of various types. Keywords: […]
Bulletin of the IDF N° 469/ 2013: Requirements for Reference Materials for the Calibration of Automated Somatic Cell Counters
Report produced of an international project focusing on analytical harmonization in somatic cell counting, managed by the International Dairy Federation (IDF) and the International Committee for Animal Recording (ICAR) and providing guidance for the production of suitable reference materials for somatic cell counting according to ISO 13366-2 | IDF 148-2. Reference materials are indispensable tools […]
Bulletin of the IDF N° 468/2013: Interlaboratory collaborative study of a method for the determination of nitrogenous fractions in cheese-ISO 27871 | IDF224
Results of an international collaborative study conducted to establish precision figures for the determination of nitrogenous fractions in cheese. Six samples (2 soft cheeses, 3 semi-hard and hard cheeses, and 1 processed cheese) were supplied to the laboratories participating in the study. The laboratories were located in 8 different countries. The method used by all […]
Bulletin of the IDF N° 467/2013: Collaborative study of ISO 26323|IDF 213 on determination of the acidification activity of dairy cultures by continuous pH measurement (CpH)
This report compiles the results of an international collaborative study conducted to establish precision figures for the determination of acidification activity of dairy cultures by continuous pH measurement with the method described in ISO 26323|IDF 213. The cultures used were: mesophilic O-starter culture of Lactococcus lactis strains, mesophilic LD-starter culture of Lactococcus lactis, Leuconostoc mesenteriodes […]
Bulletin of the IDF N° 466/2013: Guidelines for the use and interpretation of bovine milk somatic cell counts (SCC) in the dairy industry
Presentation of the data is discussed and guidelines given for its interpretation on the quarter, cow and bulk milk levels. Also outlined is how SCC data at the cow level can be used as a management guide. Keywords: Dairy, mastitis, milk, milk quality, SCC, somatic cell count, udder health
ISO/TS 18083 | IDF/RM 51: 2013 – Processed cheese products – Calculation of content of added phosphate expressed as phosphorus
The method in this Technical Specificiation specifies the calculation of the approximate content of phosphorus from added phosphate salts and phosphorus containing pH-regulating agents in processed cheese products. The method is applicable to processed cheese products derived mainly from cheese varieties with a P:N ratio of 0,12 ± 0,02 and containing no ingredients in quantities […]
