General guidance on the acquisition of a laboratory robot system
by A. Nieminen (Finland)
This paper describes the factors which the user should consider when acquiring a laboratory robot system – structure of the robot system, planning of the acquisition, system acquisition, and bringing into operation.
Characterization of bovine rennets with regard to composition and strength (total milk-clotting activity)
by A. Andrén (Sweden)
This is a guide on the use of the existing standards on characterization of bovine rennets with regard to composition and strength. Using these methods, bovine rennets are characterized in a comprehensive and sufficient way, and make it easier for producers and users of bovine rennets to compare different commercial products during trade both within and between countries.
Determination of residual activity of milk-clotting enzymes in cheese – specific identification of chymosin and its substitutes in cheese
by A. Baer (Switzerland) & J.C. Collin (France)
This is a review of the methods published on the determination of residual milk-clotting activity in cheese. It also deals with the difficulties in extracting enzymes from the cheese mass. The various methods and their detection limits of chymosin per g of cheese are summarized.
Alternative methods for heating milk and milk products
by P.U. Gallmann & P. Eberhard (Switzerland)
This paper discusses the basic principles of processing methods for food sterilization techniques – microwaves, ohmic heating, infrared irradiation, ultraviolet irradiation, gamma irradiation, extrusion cooking, high-pressure homogenization, combined operations – along with their application in the dairy industry.
Determination of indigenous antimicrobial proteins of milk
by IDF Group of Experts F19
This is a monograph summarizing existing methods for determining the concentration and antimicrobial activities of the major antimicrobial proteins in milk which the Group have found to be reliable and suitable.