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Bulletin of the IDF N°530/2024: Multi-laboratory study and interlaboratory study on the enumerati...
This bulletin of the IDF presents the report of the precision data obtained from the multi-labora...
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Bulletin of the IDF N°533/2025: Considerations on methods for spore counting of butyric acid form...
The main risk factors for the presence of butyric acid bacteria in raw milk are poor quality sila...
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Factsheet of the IDF N° 36/2024: Expression of total bacteria count in raw milk
Understanding the total bacterial count in raw milk is crucial for assessing its microbiological ...
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Factsheet of the IDF N° 37/2024: Benefits of processing in dairy
Dairy processing is pivotal in converting raw milk into a diverse range of high-quality and safe ...
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Factsheet of the IDF N°45/2025: Control of Chlorine and Hypochlorite Residues in the Dairy Chain
Chlorine-based products are widely used in both dairy farming and dairy processing as effective c...
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Factsheet of the IDF N°46/2025: Campylobacter spp. and dairy products
What is Campylobacter? Campylobacter is a genus of Gram-negative, non-spore-forming, spiral-shape...
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IDF 18: 1962 - Standard capacity test for the evaluation of the disinfectant activity of dairy di...
This Standard was withdrawn because outdated
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IDF 19: 1962 - Standard suspension test for the evaluation of the disinfectant activity of dairy ...
This Standard was withdrawn because outdated
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IDF 66: 1971 - Fermented milks - Count of microbial contaminants
This standard has been withdrawn and replaced by the joint standard ISO 13559 | IDF 153: 2002
