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IDF Factsheet 3/2017: Guidance on Antimicrobial Resistance from the Dairy Sector
This document describes what antimicrobial resistance (AMR) is, outlines dairy sector guidance on...
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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 2/2017: Reasons why galactose is good for you
Galactose is a simple sugar that is normally transformed in the liver before being used up as ene...
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Bacillus cereus in milk and dairy products
Bacillus cereus may cause contamination of raw milk leading to food poisoning. Adoption of measur...
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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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Escherichia coli as indicator in cheese processing
Coliforms can be found in the environment and can be used to indicate that other pathogenic organ...
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Use of wood in cheese ripening
In some countries the use of wooden vats or the practice of ripening cheese blocks/loaves on wood...
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Impact of Transport temperature on the Quality of dry dairy Products
The aim of this document is a communication on the conditions dry milk products experience when s...
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IDF Country Reports - Oct 2016
Members of the IDF Standing Committee on Dairy Policies and Economics (SC DPE) from 13 countries ...
