Factsheet of the IDF N° 29/2023: Differentiation between the health implications of industrially produced and naturally occurring trans fatty acids
Trans fatty acids (TFAs) are a specific type of unsaturated fatty acids. There are two dietary sources of TFA. Industrially produced TFAs are formed during the partial hydrogenation, called the hardening process, of vegetable oils. They are found in various products including spreads, baked goods, fried food and frying fats. Naturally occurring TFAs – also […]
Factsheet of the IDF N° 28/2023: Prevention of the development of chlorate in the dairy chain
Chlorate is a significant degradation product of chlorine-based disinfectants. It arises largely from chlorine-based products that are widely used in water disinfection processes designed to produce microbiologically-safe potable water. Chlorate also arises from the use of such products for cleaning and disinfection of milk- and food-contact surfaces along the manufacturing chain from farm to table. Cite […]
ISO/TS 4985 | IDF/RM 255 : 2023 – Milk and milk products — Determination of alkaline phosphatase activity — Fluorimetric microplate method
This document specifies a fluorimetric microplate method for the determination of alkaline phosphatase (ALP, EC 3.1.3.1) activity in raw and heat-treated whole milk, semi-skimmed milk, skimmed milk, cream, flavoured milks and cheeses. This Standard is available in english and in french, please select the language before checking out.
ISO 5537 | IDF 26: 2023 – Dried milk and dried milk products — Determination of moisture content (reference method)
This document specifies a method for the determination of the moisture content of all types of dried milk and dried milk products. This second edition cancels and replaces the first edition (ISO 5537 | IDF 26: 2004), which has been technically revised.
Bulletin of the IDF N°261/1991: Chemical methods for evaluating proteolysis in cheese maturation – List of criteria for evaluation of accelerated ripening of cheese
Factsheet of the IDF N° 27/2023: Dairy matrix: Understanding its impact on the health effects of dairy foods
Nowadays, nutrition research focuses on the holistic impact of whole foods on health. This entails the recognition that a food’s impact is shaped by the interaction of its components and struc-ture, going beyond the sum of its individual nutrients (i.e., food matrix effect). This factsheet series delves into the emerging body of research on the […]
Bulletin of the IDF N° 524/2023: Moisture content of dried milk and dried milk products – Complementary international collaborative study
The moisture content of dried milk and dried milk products is one of the predominant factors determining their keeping quality. ISO 5537|IDF 26 (IDF & ISO, 2004) serves as the reference method for the determination of the moisture content in all types of dried milk and is, as such, contained in Codex STAN 234-1999 (Codex […]
ISO 22935-3 | IDF 99-3: 2023 – Milk and milk products — Sensory analysis — Part 3: Method for evaluation of compliance with product specifications for sensory properties by scoring
This document specifies a general method for evaluation of compliance with product specifications for sensory properties based on sensory scoring and the use of a common nomenclature of terms.The method is especially applicable in process and quality control performed regularly on a larger number of samples and/or with some time pressure and/or with a limited […]
ISO 22935-2 | IDF 99-2: 2023 – Milk and milk products – Sensory analysis – Part 2: Methods for sensory evaluation
This document specifies recommended methods for the sensory evaluation of specific milk and milk products. It specifies criteria for the sampling and preparation of samples and the assessment of the samples.This document is suitable for application in conjunction with the sensory methodologies outlined in ISO 22935-1 | IDF 99-1 and other ISO or IDF sensory […]
ISO 22935-1 | IDF 99-1: 2023 – Milk and milk products — Sensory analysis — Part 1: Recruitment, selection, training and monitoring of assessors
This document gives general guidance for the recruitment, selection, training, and monitoring of assessors for sensory analysis of milk and milk products.It specifies criteria for the selection, and procedures for the training and monitoring, of selected assessors and expert sensory assessors for milk and milk products. It supplements the information given in ISO 8586 that […]
