2018 - March 12 SPSFAM Meeting Book

Analytical Methods (for info only)  Polarimetric methods (AOAC 896.01‐ lactose in milk)  Gravimetric methods (AOAC 930.28‐ lactose in milk)  Mid‐infrared spectrophotometric method (AOAC 972.16 and  ISO 9622 |IDF 141)  Enzymatic methods (both AOAC and ISO/IDF)  GC methods  Capillary electrophoreses‐ Electrochemical detection (CE‐ED)  HPLC‐RI reference method for milk, dried milk and cream (ISO  22662 |IDF 198)  High performance anion‐exchange chromatography (HPAEC) – pulsed amperometric detection (PAD) 

Options for products

 “Lactose free” milk  Cultured milk drinks including yoghurts  Processed and natural (aged) cheeses

 Cottage and ricotta cheese  Infant formula (lactose free)

 Ingredients  Edible casein products (codex stan 234)  Whey protein (isolate)  Whey protein concentrate

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