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Abstract

The European programmes FLAIR-CA2-COST902, AIR-CA3-CT94-2039 and COST95 gave the opportunity to many laboratories involved in cheese analysis to collaborate aiming, among others, at the harmonisation of analytical methods for the characterisation of cheese ripening. Participants realised that various methods successfully applied by each laboratory could be useful for other laboratories and decided to collect them creating a "Laboratory Manual" for cheese analysis. AIR2039 Concerted Action accepted to print and distribute a first version of the manual as a work material in 1996 among the laboratories participating in the Action. For this manual a large number of European laboratories having long experience in cheese analysis have collaborated. However, the list of methods presented is far from being exhaustive because there is a dynamic situation and old and new methods are continuously tested at individual or collaborative level. It has not been the intention to cover by this publication all methods used by cheese analysts, but to bring together methods which are of value in the collaborating laboratories. No work has been done to evaluate and compare all alternatives. The effort has been concentrated to analysis methods that are not available as standard methods, but highly needed and regularly used. Official methods, such as AOAC and IDF standards are given as references so that each laboratory may complete their own manual with those.

Additional information

Authors: POLYCHRONADOU A, Laboratory of Food Chemistry and Biochemistry, Thessaloniki (GR);ARDO Y, Department of Dairy and Food Science, Frederiksberg (DK)
Bibliographic Reference: EUR 18890 EN, (1999), 123pp.
Availability: Available from OOPEC Sales agents
ISBN: ISBN 92-828-4782-9
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