Dairy teaching, research and experimental establishments
Universities, Federal Research Centre
Industry, Dairy Industry Association
Key Topics
Analytical Topics
Is the phosphatide content suitable as a criterion for assessing the adulteration of buttermilk?
Alcohol content of kefir
Analysis of wheat fibres
Detection of hydrogen peroxide in dairy products
Enzymatic determination of nitrate in cheese
Natamycin in cheese
Food Law Topics
Advertising with dextrorotatory lactic acid
Statements on new provisions and legislative proposals that directly or indirectly concern milk and milk-based products, e.g. Regulation on maximum levels of mycotoxins in foodstuffs, revision of the Guidelines for sweet desserts and related products, amendment of the Dietetic Foods Regulation, amendment of the Nutritional Labelling Regulation
Assessment and Monitoring of New Products and Technologies
Probiotics and prebiotics (oligofructose, inulin)
Dairy products with added medicinal herbs
Milk sausage
Milk with added vitamins and minerals
Drinking whey – whey powder with sweetener and flavouring
Outlook
Food law assessment of novel foods – development of common positions
Analysis of novel foods
Control of ingredients Detection of advertised components with functional properties Development of suitable parameters/methods for examining products made using new technologies
Further training events to communicate the current state of science and technology
