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and butter and liquid dairy streams using near infrared spectrometry
Livestock circularity
It is suitable for application in conjunction with the sensory methodologies outlined in ISO 22935-1 | IDF 99-1 and other ISO or IDF sensory methodologies for specific situations and products
The fat extracted from products containing less than 1
Bulletin of the IDF N° 526/2023: Prevention of the development of chlorate in the dairy chain Type:PDF and butter and liquid dairyChlorate is an issue of concern for internationally traded foods because of strict regulatory requirements within the European Union. The major source of chlorate residues in foods arises from the use of processing water that has been treated with chlorine based disinfectants to inactivate microbiological pathogens and make the water microbiologically safe. Within the dairy industry, chlorate also arises from the use of chlorine based disinfectants
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