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Special Issue 1401  

The importance of salt in the manufacture and ripening of cheese

The importance of salt as a crucially important ingredient in the process of cheese-making is examined. During cheese manufacture and ripening, salt plays multiple roles in determining the curd composition, structure and physical characteristics of different cheese varieties, influencing development of flavour and aroma and enhancing food safety by controlling the growth of detrimental microorganisms. Examples are presented not only of the effects of salt on spoilage bacteria and pathogens in cheeses, but also on the effects of salt on the complex processes of cheese ripening and the development of flavour.

Recent researchis described on the mechanistic effects of salt on cheese characteristics, quality and preservation and on the factors that influence the amount of salt present in various cheese types. An understanding of these processes is crucial in current attempts to reduce the sodium content of cheese. Even small reductions in salt can result in poor cheese quality,noticeable off-flavours andloss of varietal characteristics.Partial substitution of NaCl with KCl seems to be possible at least for some cheese types without significant adverse effects on quality characteristics. The importance of good manufacturing practice in maintainingsalt content within the desired range for a particular cheese variety is discussed.

    The document has 83 pages and costs 109.00€ for a paper copy or 99.00€ for an electronic version.



Special Issue 1201

IDF International Symposium on Sheep, Goat and other non-Cow milk. 16-18 May 2011, Athens, Greece

Developments in ewes milk, goat milk and other non-cow milk in many countries concerning production of milk, products made from it (cheese, yogurt, and many local products), microbiology, analysis, composition, technology, nutritional properties.

The publication has 171 pages and can be downloaded here


Not Referenced 17

New opportunities and challenges in production and bioactivity of functional dairy foods
Abstract: Proceedings of the IDF/DIAA Symposium on Functional Dairy Foods 2009, Melbourne, Australia, February 24/25, 2009.
Supplement to The Australian Journal of Dairy Technology Volume 64 - Number 1

Functional Dairy Foods 2009 focused on new opportunities and challenges in the production and bioactivity of functional dairy foods. The proceedings include papers of all keynote and short presentations on functional dairy ingredients and their impact on health, technologies for the production of functional dairy products, personalised dietary intervention approaches (nutrigenomics) and effects of dairy ingredients on metabolic health. Furthermore, it addressing issues related to the rapidly evolving regulatory landscape and the scientific substantiation of health claims.

For ordering please contact:
Dairy Industry Association of Australia (DIAA)
Kristine Manser
PO Box 351, North Melbourne
Victoria 3051, Australia
e-mail: info@diaa.asn.au

Publications Order Form

Description: Pages: 156 - Date: 2009


Speical Issue 0801/2008

The Challenge to Sheep and Goats Milk Sectors

Abstract: Posters of an International Symposium, April 18-20, 2007, Alghero - Sardinia, Italy

Published in four separate parts

Scientific posters presented at the IDF 5th International Symposium on the Challenge to Sheep and Goats Milk Sectors, 18-20 April 2007, Alghero, Italy.

Presented in 4 sessions related to (1) raw milk, (2) processing and product, (3) characteristics of ewe’s and goat’s milk products and (4) market and perspectives.

Download free of charge Part 1 - 98 Pages (2.07 KB)

Download free of charge Part 2 - 115 Pages (1.93 KB)

Download free of charge Part 3 - 61 Pages (1.58 KB)

Download free of charge Part 4 - 117 Pages (2.68 KB)

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