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Introductory Note
International Journal of Food Microbiology 69 Ž2001. vii www.elsevier.comrlocaterijfoodmicro
Introductory Note The International Dairy Federation Group of Experts F47 - Yeasts - was formed in 1994. The objectives of the Group was defined by the IDF Commission F as follows: Ži. systematic description of the use of yeasts as starter cultures and in the development of milk products based on technological properties such as aroma formation, etc., Žii. development of new methods for the typing of yeasts with potential as starter cultures and for the characterization of yeasts recognized as spoilage organisms in dairy products, and Žiii. supply of information on yeasts as probiotics in dairy products. These objectives have been reflected in two Symposia organized by the IDF Group. The last Symposium of the IDF took place in Bologna, Italy in September 1999. As a follow-up a number of presentations given at the Symposium have been collected and prepared for publication in the present Issue of International Journal of Food Microbiology. This Special Issue also concludes the work of the Group of Experts F47- Yeasts. It has been the normal practice for the IDF Groups of Experts that they should exist for a certain period of time to give room for new initiatives. As a result of the activities of the Group, a valuable global network of microbiologists actively interested in yeasts and dairy products has been established. This is highly appreciated and as the Chairman of the Group, I wish to thank IDF, the various members of the Group over the years and the scientists for giving their support through participation in the Seminars and in the preparation of the present Special Issue. Especially I wish to acknowledge the contributions given by the Guests Editors: M.E. Guerzoni, Bologna, Italy, B.E. Viljoen, Bloemfontein, South Africa and G. Fleet, Sydney, Australia. Mogens Jakobsen Frederiksberg, Denmark
0168-1605r01r$ - see front matter q 2001 Elsevier Science B.V. All rights reserved. PII: S 0 1 6 8 - 1 6 0 5 Ž 0 1 . 0 0 6 2 9 - 8
Introductory Note The International Dairy Federation Group of Experts F47 - Yeasts - was formed in 1994. The objectives of the Group was defined by the IDF Commission F as follows: Ži. systematic description of the use of yeasts as starter cultures and in the development of milk products based on technological properties such as aroma formation, etc., Žii. development of new methods for the typing of yeasts with potential as starter cultures and for the characterization of yeasts recognized as spoilage organisms in dairy products, and Žiii. supply of information on yeasts as probiotics in dairy products. These objectives have been reflected in two Symposia organized by the IDF Group. The last Symposium of the IDF took place in Bologna, Italy in September 1999. As a follow-up a number of presentations given at the Symposium have been collected and prepared for publication in the present Issue of International Journal of Food Microbiology. This Special Issue also concludes the work of the Group of Experts F47- Yeasts. It has been the normal practice for the IDF Groups of Experts that they should exist for a certain period of time to give room for new initiatives. As a result of the activities of the Group, a valuable global network of microbiologists actively interested in yeasts and dairy products has been established. This is highly appreciated and as the Chairman of the Group, I wish to thank IDF, the various members of the Group over the years and the scientists for giving their support through participation in the Seminars and in the preparation of the present Special Issue. Especially I wish to acknowledge the contributions given by the Guests Editors: M.E. Guerzoni, Bologna, Italy, B.E. Viljoen, Bloemfontein, South Africa and G. Fleet, Sydney, Australia. Mogens Jakobsen Frederiksberg, Denmark
0168-1605r01r$ - see front matter q 2001 Elsevier Science B.V. All rights reserved. PII: S 0 1 6 8 - 1 6 0 5 Ž 0 1 . 0 0 6 2 9 - 8