Bulletin of the IDF N° 526/2023: Prevention of the development of chlorate in the dairy chain Type:PDF It is suitable for application

It is suitable for application in conjunction with the sensory methodologies outlined in ISO 22935-1 | IDF 99-1 and other ISO or IDF sensory methodologies for specific situations and products

The method is also applicable if the product contains free fatty acids in significant quantities or if hard lumps that do not dissolve completely in ammonia are present in the product

The current reference method for SCC

For legal purposes

Bulletin of the IDF N° 526/2023: Prevention of the development of chlorate in the dairy chain Type:PDF It is suitable for applicationChlorate is an issue of concern for internationally traded foods because of strict regulatory requirements within the European Union. The major source of chlorate residues in foods arises from the use of processing water that has been treated with chlorine based disinfectants to inactivate microbiological pathogens and make the water microbiologically safe. Within the dairy industry, chlorate also arises from the use of chlorine based disinfectants