Protein standardization in consumer milk.
Abstract
The International Dairy Association (IDF) is in favour of the standardization of protein in consumers' milk on the followng conditions: i. the producing country allows it, ii. the limit proposed lies within natural variations of raw milk protein, iii. the casein: whey protein ratio remains unchanged, iv. the method for standardization is specified precisely, v. the process of standardization does not interfere with good production practice (GMP). Assuming a downwards-standardization at or below a protein value in consumer milk of 3,2 % as stated earlier, Austria and Hungary would be among those countries producing a surplus of milk protein. But the disadvantages to be expected - in particular the lack of acceptance for consumers' milk - could balance the financial advantages or even outweigh them, especially when faced with the fact that the production of powdered milk is clearly falling in Austria and nearly negligible in Hungary. One should, therefore, not forget those permitted methods which have hitherto been used to standardize milk protein indirectly, like mixing of different milk batches, or using milk with different milk protein to process the various milk products.
keywords milk protein standardization
Publikationen
Project staff
Helmut Foißy
O.Univ.Prof.i.R. Dipl.-Ing. Dr.nat.techn. Helmut Foißy
helmut.foissy@boku.ac.at
Tel: +43 1 47654-97604
Project Leader
01.01.1995 - 31.12.1997
BOKU partners
External partners
Pannon University of Agricultural Science
none
partner