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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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Bulletin of the IDF N° 235/1988 - Interlaboratory collaborative studies (second series)
By various Groups of Experts (See also Bulletins N° 207/1986 and N°285/1993) Reports on interlabo...
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Bulletin of the IDF N° 263/ 1991: Practical Phage Control
Monograph combining theoretical findings with practical information. Basic microbiology and molec...
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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...