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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