International Dairy Federation - Articles and news items
Issue 2 2014 • 1 May 2014 • Jaap Evers, Chair / Aurelie Dubois, IDF / Sophie More, ISO TC34/SC5 / Steve Holroyd, Chair Analytical Methods for Composition / Christian Baumgartner, Chair Analytical Methods for Additives & Contaminants / Jackie Page, Chair Analytical Methods for Processing Aids & Indicators / Jerome Combrisson, Former Chair Analytical Methods for Dairy Microorganisms / Barbara Gerten, Chair Harmonisation of Microbiological Methods / Silvia Orlandini, Chair Statistics and Automation, IDF/ISO Methods Standards Steering Group
The International Dairy Federation (IDF) is a science-based, non-profit private sector organisation which represents the interests of various stakeholders in dairy (including dairy farmers, dairy processing industries, dairy suppliers, academics and governments/food control authorities) at the international level. IDF aims to identify, elaborate and disseminate best practice at the international level to guide the dairy sector and to harmonise the work of its members on a variety of issues, including standards for methods of analysis and sampling (MAS)…
Issue 5 2012 • 6 November 2012 • François Bourdichon, Nestlé Research Centre; Joerg Seifert, International Dairy Federation and Egon Bech Hansen, Technical University of Denmark
Fermentation as a chemical process was initially described in the mid-19th century by Louis Pasteur as ‘a vie sans l’air’, the metabolic process of deriving energy from organic compounds without the involvement of an exogenous oxidising agent. Fermentation, as a process for manufacturing fermented foods, is today used more broadly than the historical definition of fermentation. Fermented foods have been subjected to the action of microorganisms during which desirable biochemical changes occur, causing significant modification to the food matrix2,13.
Fermented foods are typically associated with local and traditional food consumption. The growing body of evidence with regard to microorganisms and their ecological role in the food matrix has led to industrial application of the process of fermentation starting in the early 20th century through use of specific dedicated microbiota with various levels of characterisation.
In recent decades, the use of microbial food cultures (MFC) has come under various regulatory frameworks in many countries, directly or indirectly. Several of these regulatory frameworks put emphasis on ‘the history of use’, ‘traditional food’, or ‘general recognition of safety’ without clear guidelines for the expected level of evidence.
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