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Factsheet of the IDF N°43/2025: From protein transition to food systems transition: Dairy’s holis...
The factsheet analyses the narrow focus of the so-called “protein transition,” which emphasizes r...
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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 Symposium on Opportunities and Insights in the Camelid Dairy Sector - Watch on Demand
Camelids contribute meaningfully to sustainable food systems, particularly in arid and semi-arid ...
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Interpretation of protein quality methodology: change to DIAAS
Following the release of Dietary protein quality evaluation in human nutrition – Report of an FAO...
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ISO 29981 | IDF 220: 2024 - Milk products — Enumeration of bifidobacteria — Colony-count technique
This document specifies a method for the selective enumeration of bifidobacteria in milk products...
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Issue 1: Dairy Sustainability Outlook
The 2018 IDF Dairy Sustainability Outlook provides a viewpoint on sustainable development of rele...
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Issue 2: IDF Dairy Sustainability Outlook
This second edition of case studies for sustainable dairying offers those involved in the field w...
