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Opis: Challenges to Contemporary Dairy Analytical Techniques The Proceedings of a Seminar organised by the Food Chemistry Group of the Royal Society of Chemistry in association with the International Dairy Federation, the Federation of European Chemical Societies Working Party of Food Chemistry (FECS Event No. 65), and the Association of Official Analytical Chemists University of Reading, England, March 28th—30th, 1984 The Royal Society of Chemistry Burlington House, London W1V OBN, str 338 stan db+ (podniszczona lekko okładka) ISBN JĘZYK ANGIELSKI Over many years international organizations, national organizations, and private concerns have prepared standardized methods of analysis for food products, including milk and milk products, for purposes of quality control, assessment of nutritive content, enforcement of legal requirements, and affirmation of safety. This activity is concerned with identifying the most appropriate current methodology and codifying it in authoritative documents. The object of the seminar was to appraise the problems that will be faced by analysts of dairy products in the future and examine the means that are likely to be used to solve them. The seminar was thus concerned with the application of methods in quality control and with the techniques that will be in regular use in control, whether highly sophisticated or not and whether automated and/or indirect in principle. The thoughts of practising analysts in this open-ended forum were expected to stimulate new ideas in the participants. The seminar provided an opportunity for extensive exchange of information and ideas between them. The programme was based on four themes each comprising a half-day session. Authoritative specialists were invited to present overview papers. Short contributed papers and poster sessions were also presented on each theme. The sessions were complemented by a half-day visit to dairy and food laboratories in which the latest in quality control techniques are employed. Session 1: Collaborative Studies and Reference Materials Chairman: H. Egan Control of Systematic Error of Methods of Analysis through Collaborative Studies By W. Horwitz Experiences in the Certification of Major and Trace Elements in Milk Powder By B. Griepink Results of a FECS-WPFC Cooperative Study on the Determination of Aflatoxin M, at Low Levels in Dried Milk By R. Battaglia, H.P. van Egmond, and P.L. Sohuller Collaborative Study on a Potential EEC Method for the Determination of Milk Fat in Cocoa and Chocolate Products By R. Wood Determination of Tartrazine in Rice Milk Desserts by HPLC Following Ion-pair Extraction with Tri-n-octylamine. Evaluation by Collaborative Study By L. Dryon, D.L. Massart, and M. Puttemans Session 2: Determination of Major Constituents: Automated, Instrumental Methods Chairman: F. Harding Assessment and Optimization of Indirect Instrumental Methods for Testing Major Constituents in Milk and Milk Products By R. Grappin Near Infra Red Reflectance Analysis Applied to Dairy Products By R.W.V. Weaver Measurements of the Principal Constituents of Solid and Liquid Milk Products by Means of Near Infra Red Analysis By H.R. Egli and U. Meyhaek Present and Future of Standard Methods for the Examination of Dairy Products By G.H. Eichardson Advantages and Disadvantages of the EEC System for the Selection of Community Analytical Methods. Preserved Milk and Casein and Caseinates By G. Vos The Selection of Methods for Development as International Standard Methods of Analysis By R. Kirk I Session 3: Determination of Micro-constituents: Advanced Methods Chairman: W. Baltes Vitamins: An Overview of Methodology By M.J. Deutsoh The Chromatographic Analysis of Milk Lipids By W.W. Christie Chromatographic Determination of Vitamins in Dairy Products By R. Macrae, I. A. Nicolson, and D.P. Richardson Fluorimetric Methods: Applications and Limitations By W.F. Shipe Some Limitations of in vitro Methods for the Assay of B Complex Vitamins in Foodstuffs By J.E. Ford Automated Methods for Potentiometric Determinations in Dair Products, Especially Sodium Chloride in Cheese By M. Collomb and G.J. Steiger Detection of Fractionated Butterfat by Crystallization of the Higher Melting Saturated Triglycerides By B.G. Muuse and H.J. van der Kamp Protein Analysis of Dairy Products Produced by Ultrafiltration By E. Renner Session 4: Determination of Compounds Formed during Processing and Storage (Artefacts) and Contaminants Chairman: G.A.H. Elton Residues and Contaminants in Milk and Milk Products By A. Bluthgen, W. Heesohen, and H. Nijhuis Artefacts in Milk Products By H. Klostermayer Bioluminescence Assay to Detect Antibiotics and Antiseptics in Milk By R. Quesneau. M. Bigret, and F.M. Luquet Lipolysis in Milk and Factors Responsible for Its Development. Determination of Free Fatty Acids By G. Brathen Determination and Occurrence of Organophosphorus Pesticide Residues in Milk By T. Stijve Determination of Intensity of Maillard Reactions in Dairy Products By M. Carid, D. Gavarid, and S. Milanovid Poster Session Fat Samples of Certified Composition for Analytical Calibration By S.P. Koahhar, J.B. Rossell, and P.J. Wagstaffe The Seasonal Fluctuation of Milk Constituents in Austria (Lactose, 6-Carotine, Semimicro Butyric Acid Value, Butyric Acid, trans-Fatty Acids, and Total Fat Content) By W. Pfannhauser Capillary Gas Chromatography, a Valuable Improvement of GC for the Analysis of Dairy Products By M. Carl Determination of Orotic Acid and of Other Carboxylic Acids in Milk and Dairy Products by HPLC By P. Lavanohy and G. Steiger The Estimation of Casein in Milk by an Enzyme Linked Immunosorbent Assay By J.B. Rittenburg, A. Ghaffar, C.J. Smith, S. Adams, and J.C. Allen Gas Chromatographic Method for the Determination of Solanidine in Bovine Milk from Lactating Cows Fed Potato Waste By J.L. Bushway, D.F.MaGann, J.L. Bureau, and A.A. Bushway Determination of Free Fat in Cream for the Assessment of Damage Caused to Fat Globules by Processing By A. Fink and H.G. Kesslev Determination of Heavy Metal Contaminants in Milk and Milk Products By M. Carl IDF Disc Assay (Bacillus stearothermophilus) and Charm Test Comparisons with Low Concentrations of Beta-Lactams (0.0025-0.006 I.U/ml) and Mycins By S. Charm Determination of Retinol (Vitamin A) in Dry-mixing Fortified Dried Skim Milk with HPLC: Sources of Variation By R. Van Renterghem and J. De Vilder Determination of Furosine as an Indicator of Early Maillard Products in Heated Milk By H.F. Erbeedobler, H. Reuter, and E. Trautaein Fractionation of Radioactivity in the Milk of Goats Administered C-Aflatoxin Bl By T. Goto and D.P.H. Heieh Trace Metal Levels in Yugoslavia Dairy Products By L. Krlev The N-15 Technique Used for Investigation of the Fate of Nitrate in Cheese By L. Munksgaard Lactulose as an Indicator of the Severity of the Heat Treatment of Longlife Milk By G.R. Andrews Screening for Heavy Metals and Fat Soluble Pesticides in Milk by Simple and Accurate Methods By S. de Leeuw, R. Robinson, and W. Buahi Determination of Skim Milk Powder Content in Animal Foodstuffs by a Rocket Immunoelectrophoretic Method By A. Driou, G. Godbillon, and G. Linden Qualitative Analysis of Proteinases and Lipase from Psychro |
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