- Development of IDF/ISO International Standards,
- Regulatory matters – items directly related to Codex Alimentarius.
- To develop and standardize methods relating to the analysis of fats, fat compounds, proteins and nitrogen compounds in milk and milk products as well as methods for determination of water content, moisture content or total solids by classical physical or chemical means;
- To develop and standardize methods related to the carbohydrates in milk and milk products and to minor compounds;
- To develop a method suitable for approval as an international standard for the determination of soya protein in milk products;
- To produce a report on certain other non-milk proteins which it should be possible to determine in milk products and on which methods could be suitable;
- To review and discuss International Standards among the members of the Joint Committee (IDF and ISO) for the purposes of harmonization;
Factsheet: Protein Determination
Protein is one of the main constituents of milk along with fat, lactose and water. Proteins are comprised of individual amino acids linked together by peptide bonds. There are 20 amino acids that are common to most living organisms. The different protein molecules are folded into complex structures and perform a range of functions in liquid milk.