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Milk protein definition and standardization
Int. Dairy Journal 65 (1996) 903-904
PII:SO958-6946(96)00015-5
Copyright 0 1996 Ekevier Science Limited Printed in Ireland. All rights reserved 0958-6946/96/%15.00+ 0.00
ELSEVIER
Book Review
Milk Protein Definition and Standardization. Proceedings of IDF Symposia held in Aarhus, Denmark. IDF, Brussels, Belgium, 1995. Publication 9502, ISBN 92 9098 018X. Soft cover, 127 pp. Price 1600 BEF. Standardization of the protein component of milk and dairy products is presently one of the ‘hottest’ subjects concerning dairy industry worldwide. International Dairy Federation (IDF) has been the catalyst of this debate for several years - a prime example of the importance of the IDF as a unified voice of the dairy industry and a forum for discussion of matters concerning its well-being. In 1994 the IDF organized two interconnected back-to-back symposia to examine in detail the pros and cons of the protein standardization and its companion issue should the milk protein be defined as total (i.e. N x 6.38) or as true protein, i.e. discounted for urea and/or non-protein nitrogen? The two symposia proceedings have been put together in this rather slender book, which nevertheless constitutes an important document illustrating the complexity of the present debate. The first part (nine chapters on protein definition) appears to be concerned mainly with the philosophical and economical consequences of the true w total protein for the dairy farmers, the dairy industry and the consumers. There is nothing new regarding the science, the technology or the analytical techniques. The chapters are mostly short (some are merely two pages), repetitive (the universal conclusion being that changing from present total protein to. true protein would bring no advantages to anyone) and universally without references. The second portion (ten chapters on protein standardization, also mainly without references) is much more interesting, covering more than just economics and motherhood statements. Again, there is relatively little new that would be of interest to dairy scientists or students of dairy science; nothing on heat stability, freezing point, sensory properties, functionality or other properties of the proteinstandardized milk, most probably because little research has been actually done to support the general notion stressed repeatedly - that standardizing the protein within relatively narrow limits would have less effect than the natural variability of the protein content. Still, there are some interesting chapters that include one on predicted effects of standardization on nutritive value; one on manufacture of protein standardized products (perhaps the most interesting one, examining pros and cons of a wide variety of approaches well beyond the commonly considered membrane techniques and their main products retentate and permeate); another one on composition and properties (but the properties part is treated in a very perfunctory way with no real data); two chapters focus on legislative and labelling issues, and the remaining three of any substance address the economics and impact of the protein standardization for farmers and the
903
904
Book review
possible consequences for the market (with the startling conclusion that if protein in all fluid milk were to be standardized to 3% this could result in excess annual production of some 500,000 tonnes of cheese in EC alone!). Both symposia resulted in the adoption of several formal conclusions and recommendations for future IDF activities and these are included at the end of the two sections. This book is not for every dairy scientist’s library and, if compared to other technical books, not particularly well executed. There is no index, no supporting literature citations and too much evidence that these papers were written for oral presentation. However, it is - and will be even more in the future - an important record documenting the discussions of the day leading to the inevitable the agreement on some form of protein standardization in milk and dairy products. Pity that we do not have similar records from the time when fat standardization became technologically feasible! There are two other IDF publications worth noting in this context - proceedings of an earlier symposium on the protein definition subject (1994 - ISBN 92 9098 014x - with much more ‘science’ than in the present book) and an article in the IDF Bulletin 304 reporting results of three questionnaires on protein content of milk from different countries (arguably the most valuable ‘hard data’ from all of these documents). Taken together, these three sources provide a comprehensive coverage of the current knowledge and philosophy of milk protein standardization. P. Jelen
PII:SO958-6946(96)00015-5
Copyright 0 1996 Ekevier Science Limited Printed in Ireland. All rights reserved 0958-6946/96/%15.00+ 0.00
ELSEVIER
Book Review
Milk Protein Definition and Standardization. Proceedings of IDF Symposia held in Aarhus, Denmark. IDF, Brussels, Belgium, 1995. Publication 9502, ISBN 92 9098 018X. Soft cover, 127 pp. Price 1600 BEF. Standardization of the protein component of milk and dairy products is presently one of the ‘hottest’ subjects concerning dairy industry worldwide. International Dairy Federation (IDF) has been the catalyst of this debate for several years - a prime example of the importance of the IDF as a unified voice of the dairy industry and a forum for discussion of matters concerning its well-being. In 1994 the IDF organized two interconnected back-to-back symposia to examine in detail the pros and cons of the protein standardization and its companion issue should the milk protein be defined as total (i.e. N x 6.38) or as true protein, i.e. discounted for urea and/or non-protein nitrogen? The two symposia proceedings have been put together in this rather slender book, which nevertheless constitutes an important document illustrating the complexity of the present debate. The first part (nine chapters on protein definition) appears to be concerned mainly with the philosophical and economical consequences of the true w total protein for the dairy farmers, the dairy industry and the consumers. There is nothing new regarding the science, the technology or the analytical techniques. The chapters are mostly short (some are merely two pages), repetitive (the universal conclusion being that changing from present total protein to. true protein would bring no advantages to anyone) and universally without references. The second portion (ten chapters on protein standardization, also mainly without references) is much more interesting, covering more than just economics and motherhood statements. Again, there is relatively little new that would be of interest to dairy scientists or students of dairy science; nothing on heat stability, freezing point, sensory properties, functionality or other properties of the proteinstandardized milk, most probably because little research has been actually done to support the general notion stressed repeatedly - that standardizing the protein within relatively narrow limits would have less effect than the natural variability of the protein content. Still, there are some interesting chapters that include one on predicted effects of standardization on nutritive value; one on manufacture of protein standardized products (perhaps the most interesting one, examining pros and cons of a wide variety of approaches well beyond the commonly considered membrane techniques and their main products retentate and permeate); another one on composition and properties (but the properties part is treated in a very perfunctory way with no real data); two chapters focus on legislative and labelling issues, and the remaining three of any substance address the economics and impact of the protein standardization for farmers and the
903
904
Book review
possible consequences for the market (with the startling conclusion that if protein in all fluid milk were to be standardized to 3% this could result in excess annual production of some 500,000 tonnes of cheese in EC alone!). Both symposia resulted in the adoption of several formal conclusions and recommendations for future IDF activities and these are included at the end of the two sections. This book is not for every dairy scientist’s library and, if compared to other technical books, not particularly well executed. There is no index, no supporting literature citations and too much evidence that these papers were written for oral presentation. However, it is - and will be even more in the future - an important record documenting the discussions of the day leading to the inevitable the agreement on some form of protein standardization in milk and dairy products. Pity that we do not have similar records from the time when fat standardization became technologically feasible! There are two other IDF publications worth noting in this context - proceedings of an earlier symposium on the protein definition subject (1994 - ISBN 92 9098 014x - with much more ‘science’ than in the present book) and an article in the IDF Bulletin 304 reporting results of three questionnaires on protein content of milk from different countries (arguably the most valuable ‘hard data’ from all of these documents). Taken together, these three sources provide a comprehensive coverage of the current knowledge and philosophy of milk protein standardization. P. Jelen