Composition of the AG
- Investigation offices
- Commercial laboratories
- Dairy teaching, research and experimental stations
- Universities, Federal Research Institute
- Industry, Dairy Industry Association
Key topics
Analytical topics
- Is the phosphate content a suitable criterion for assessing whether buttermilk has been adulterated?
- Alcohol content of kefir
- Analysis of wheat fibers
- Detection of hydrogen peroxide in dairy products
- Enzymatic nitrate determination in cheese
- Natamycin in cheese
Food law issues
- Advertising with dextrorotatory lactic acid
- Statements on new regulations and legislative proposals that directly or indirectly affect milk and milk-based products, e.g., the regulation on maximum levels of mycotoxins in foodstuffs, the revision of the guidelines for sweet desserts and related products, the amendment of the Dietary Foods Regulation, and the amendment of the Net Food Labeling Regulation.
Evaluation and tracking of new products and technologies
- Probiotics and prebiotics (oligofructose, inulin)
- Dairy products with added medicinal herbs
- Milk sausage
- Milk with added vitamins and minerals
- Drinking whey - whey powder with sweetener and flavoring
outlook
- Legal assessment of novel foods under food law – development of common positions
- Analysis of novel foods
Ingredient control
Proof of claimed ingredients with functional properties
Development of suitable parameters/methods for the investigation of products from new technologies - Continuing education events to convey the state of science and technology
Position papers
- Position paper of the Society for Food Chemistry on the claims "lactose-free" and "low-lactose" (2018) ( pdf ) Appendix ( pdf )
- Vanilla labelling for milk products (as of March 2011) ( pdf )
