Protein standardization of milk products
1995
Marshall, K.R. (New Zealand Dairy Research Inst., Palmerston North (New Zealand))
Reliable, economic and hygienic technology is now available to adjust the protein content of milk products. The International Dairy Federation Group of Experts (D47) has concluded that sanctioning protein adjustment in milk products within the range of normally observed concentrations will provide benefits to consumers, food precessors, milk processors and milk producers without compromising nutrition, food safety or truth in labelling. It is reasonable and logical to follow the precedent set by the Codex 'Code of Principles for Milk and Milk Products', which allows fat standardization, and make provision for protein adjustment.
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