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Factsheet of the IDF N° 30/2023: Standardized methods for the determination of alkaline phosphata...
The determination of the alkaline phosphatase (ALP) activity is used to verify the process of con...
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Factsheet of the IDF N° 29/2023: Differentiation between the health implications of industrially ...
Trans fatty acids (TFAs) are a specific type of unsaturated fatty acids. There are two dietary so...
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Factsheet of the IDF N° 28/2023: Prevention of the development of chlorate in the dairy chain
Chlorate is a significant degradation product of chlorine-based disinfectants. It arises largely...
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Factsheet of the IDF N° 27/2023: The importance of the dairy matrix in the evaluation of the nutr...
Nutrition research has traditionally focused on identifying the specific associations through whi...
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Factsheet of the IDF N° 26/ 2023: Dairy in the nutritional empowerment of women
This fact sheet reviews scientific evidence of women’s dairy-related health and nutrition across ...
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Factsheet of the IDF N° 25/2023: Foodborne Salmonella and dairy products
Salmonella is a genus of Gram-negative, non spore-forming, rod-shaped bacteria found in the gastr...
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Factsheet of the IDF N° 24/ 2023: Management of calves from birth to weaning: Pair Housing of Calves
This IDF Calf Management Fact Sheet (one in a series of IDF factsheets addressing novel approache...
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IDF Factsheet 23/2022: Executive Summary of IDF Country Update – November 2022
Members of the IDF Standing Committee on Dairy Policy and Economics and the Standing Committee on...
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IDF Factsheet 22/ 2022: Enumeration of butyric acid forming (cheese spoiling) clostridia – method...
Late-blowing in cheese is a significant problem, especially in the manufacture of hard or semi-ha...
