Composition of the AG
- Investigation offices
- Commercial laboratories
- Dairy teaching, research and research institutes
- Universities, Federal Research Institute
- Industry, Dairy Industry Association
Main topics
Analytical topics
- Is the phosphatide content suitable as an assessment criterion for adulteration of buttermilk?
- Alcohol content of kefir
- Analysis of wheat fibers
- Detection of hydrogen peroxide in dairy products
- Enzymatic determination of nitrates in cheese
- Natamycin in cheese
Food law issues
- Advertisement with clockwise lactic acid
- Opinions on new regulations and legislative proposals that directly or indirectly affect milk and milk-based products, e.g. B. Regulation on maximum levels of mycotoxins in foods, revision of the guidelines for sweet desserts and related products, amendment of the Diet Regulation, amendment of the NKV
Evaluation and follow-up 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 flavor
outlook
- Food law assessment of novel foods - development of common positions
- Analysis of novel foods
Control of the ingredients
Proof of advertised components with functional properties
Development of suitable parameters / methods for investigating products from new technologies - Further education events to convey the state of the art in 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 )
