Products

Requirements for Reference Materials for the Calibration of Automated SCC.

Press release: Dairy's contribution to nutrition

News brief 96 published September 2013

Newsbrief 95 published July 2013

Milk, milk products and infant formulae - Guidelines for the quantitative determination of melamine and cyanuric acid by LC-MS/MS

Lactose-determination of water content-Karl Fischer method

Cheese and Processed cheese-determination of nitrogenius fractions

Cheese-Determination of fat content-Butyrometer for Van Gulik method

Milk and milk products-Enumeration presumptive bifidobacteria - Colony count technique at 37° C

Milk and milk products-Specification of Mojonnier-type fat extraction flasks

Milk and Milk products-determination of the lipase activity of pregastric lipase preparation

Cheese-Determination of nisin A content by LC-MS and LC-MS-MS

Milk and milk products-determination of hens egg white lysozyme by HPLC

Milk and milk products-Determination of antimicrobial residues - Tube diffusion test

Milk products-determination of acidification activity of dairy cultures by continous pH measurement (CpH)

Milk and milk products-Detection of Enterobacter sakazakii

Milk-determination of the lactoperoxidase activity -photometric method (Reference method)

Milk powder-determination of soy and pea proteins using capilary electrophoresis in the presence of sodium dodecyl sulphate (SDS-CE) - Screening method

Interlaboratory collaborative study of a method for the determination of nitrogenous fractions in cheese - ISO 27871/IDF 224.

Collaborative study of ISO 26323/IDF 213 on determination of the acidification activity of dairy cultures by continous pH measurement (CpH).

Guidelines for the use and interpretation of bovine milk somatic cell counts (SCC) in the dairy industry.

Identification and assessment of emerging issues with chemical contaminants in dairy products.

Emerging-Dairy-SectorConference-WDS2012

Proceedings of the Nutrition and Health conference at WDS 2012