Livsmedelsteknik

This document specifies a method for the selective enumeration of bifidobacteria in milk products by using a colony-count technique at 37 °C under anaerobic conditions. The method is applicable to milk products, such as fermented (e.g. yoghurts) and non-fermented milks (e.g. pasteurized milks, skim milks, whey protein concentrates), milk powders and formulae (e.g. infant formulae, follow-up formulae for older infants, products for young children) where these microorganisms are present and viable, in combination with other lactic acid bacteria or alone. The method is also applicable to starter and probiotic cultures. For proposed quality criteria of dairy products, see, for example, CXS 243-2003. Bifidobacteria used in milk products usually belong to the following species (e.g. References [7] and [10]): — Bifidobacterium adolescentis; — B. animalis subsp. animalis; — B. animalis subsp. lactis; — B. bifidum; — B. breve; — B. longum subsp. infantis; — B. longum subsp. longum.

This document gives guidance on the sample preparation of milk and milk products for physical and chemical analysis, including analysis by applying instrumental methods. This document describes the (sub)sampling, and sample preparation steps carried out after sampling according to ISO 707 | IDF 50 (1) and prior to method-specific sample preparations, e.g. as with analytical methods listed in References (2) to (21). NOTE Analysis on volatile substances, minor components or allergens can require additional precautionary measures in sample preparation in order to avoid loss of or contamination with one or more target analytes.

ISO 8589 provides general guidance for the design of test rooms intended for the sensory analysis of products. It describes the requirements to set up a test room comprising a testing area, a preparation area, and an office, specifying those that are essential or those that are merely desirable. ISO 8589 is not specific for any product or test type. Although many of the general principles are similar, ISO 8589 does not address test facilities for the specialized examination of products in inspection or in-plant quality-control applications.

This document provides requirements and recommendations for the quality and safety characteristics of processed food products with an appropriate shelf life when stored at an ambient temperature to be used in food emergency situations (hereafter, also referred to as “the products”).

This document excludes food for special medical purpose such as RUTF (ready to use therapeutic food)[10]