Bulletin of the IDF N° 380/2003 - Health Effects of Probiotics and Culture-Containing Dairy Products in Humans - Detection of Fermentation-Produced Chymosin (FPC) in Rennet - Laboratories in Transition - Scanned copy
|published date||24 March 2003|
|reference||Bulletin of the IDF No. 380/2003|
Health Effects of Probiotics and Culture-Containing Dairy Products in Humans
A.C. Ouwehand, B. Bianchi Salvadori, R. Fondén, G. Mogensen, S. Salminen, R. Sellars
This scientific summary reviews the latest research related to the wide array of health benefits attributed to probiotics and culture-containing dairy products.
Detection of Fermentation-Produced Chymosin (FPC) in Rennet
J.-C. Collin, C. Repelius, M.K. Harboe
This study deals with the use of enzymes in cheese-making. It describes the methodology for determining the presence of certain milk-clotting enzymes in cheese.
Laboratories in Transition
S. Coates, R. López-Fandiño, G. Wilson, H. van den Bijgaart, S. Holroyd
A symposium session organized during the IDF/ISO/AOAC International Analytical Week 2002 (Toledo, Spain, April 2002) dealt with the accreditation of laboratories, notably the validation of methods, the new ISO Standard on accreditation and the application of modern information technology to the handling and communication of analytical data.