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Position paper: The Codex General Standard for the Use of Dairy Terms
Position paper to accompany the release of IDF Bulletin 507/2020, The Codex General Standard for ...
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Protein Determination
Protein is one of the main constituents of milk along with fat, lactose and water. Proteins are c...
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Questions on trans & CLA of dairy products
What are trans fatty acids? Are there many of them? Why distinguish them from other fatty acids? ...
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Raw milk cheeses
Raw milk cheeses have a desirable flavour and its consumption has a positive impact on the gut mi...
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Review of Shiga-toxin-producing Escherichia coli (STEC) and their significance in dairy production
Choreh Farrokh, Kieran Jordan, Frederic Auvray, Kathleen Glass, Hanne Oppegaard, Sabrina Raynaud,...
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Risk-based food safety management
This factsheet explains what risk-based food safety management is, why is it important, how risk-...
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Salts and the Environment - IDF Factsheet 1
Salts K, Na and Ca occur either in milk from farms or in the chemicals used to clean the manufact...
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Saturated Fatty Acids and Cardiovascular Disease
This factsheet presents information about the role of SFAs, the importance of food sources, of SF...
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Shelf Life of Dairy Products
Product shelf-life information on pre-packaged foods plays an important role in consumers’ choice...
