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IDF Factsheet 1/ 2019 WGS: Whole Genome Sequencing
Recent advances in rapid, high throughput DNA sequencing have revolutionised the study of biology...
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IDF Factsheet 1/2017: The importance of salt in the manufacturing and ripening of cheese
Salt contains the two elements sodium (Na) and chlorine (Cl), which both fulfil important functio...
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IDF Factsheet 1/2018: Heat treatment
Heat treatment is the most widely used processing technology in the dairy industry. Its main purp...
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IDF Factsheet 10/ 2019: Lactose: Technological Aspects and Usage
The naturally occurring dairy sugar lactose is a multi-faceted ingredient. 'Lactose: technologica...
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IDF Factsheet 11/ 2020: Dairy’s role in supporting a healthy immune system
While no foods or dietary supplements can prevent COVID-19 infection, evidence shows that a healt...
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IDF Factsheet 13/ 2020: Processing Environment
In its 1986 article on management of Salmonella spp. in powdered milk products, Habraken et al. s...
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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 2/ 2019 Ethyl Vanillin: Artificial flavours in feed - Possible transfer of ethyl va...
Why are feed flavours used in animal production?
