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IDF Factsheet 15/2020: Naturally occurring nitrates in cheese
The addition of nitrates during the cheesemaking process is not common, as milk quality and proce...
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IDF Factsheet 16/2020: Executive Summary of IDF Country Update - November
Members of the IDF Standing Committee on Dairy Policy and Economics and the IDF Standing Committe...
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IDF Factsheet 17/2021: Cheese and Varieties Part I: What is cheese?
What is cheese? Cheese is a ripened or unripened product made by coagulation of the proteins in m...
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IDF Factsheet 18/2021: Cheese and Varieties Part II: Cheese Styles
Cheese contains the main milk protein casein, milk fat, the mineral calcium phosphate, about 36-4...
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IDF Factsheet 19/ 2021: IDF Reproductive Technology: Artificial Insemination
Since the domestication of cattle for milk and meat purpose, over 6,000 years ago, farmers have u...
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IDF Factsheet 2/ 2019 Ethyl Vanillin: Artificial flavours in feed - Possible transfer of ethyl va...
Why are feed flavours used in animal production?
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IDF Factsheet 2/2017: Reasons why galactose is good for you
Galactose is a simple sugar that is normally transformed in the liver before being used up as ene...
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IDF Factsheet 2/2018: Country Report Spring 2018
Members of the IDF Standing Committee on Dairy Policies and Economics (SC DPE) from 13 countries ...
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IDF Factsheet 20/ 2021: IDF Reproductive Technology: Embryo Transfer
Since the domestication of cattle for milk and meat purposes more than 6,000 years ago, farmers h...
