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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° 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° 35/2023: Dairy matrix: The case of yoghurt
Nowadays, nutrition research focuses on the holistic impact of whole foods on health. This entail...
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Factsheet of the IDF N° 33/2023: Dairy matrix: The case of milk
Nowadays, nutrition research focuses on the holistic impact of whole foods on health. This entail...
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Factsheet of the IDF N° 34/2023: Dairy matrix: The case of cheese
Nowadays, nutrition research focuses on the holistic impact of whole foods on health. This entail...
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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 Factsheet 15/2020: Naturally occurring nitrates in cheese
The addition of nitrates during the cheesemaking process is not common, as milk quality and proce...
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IDF Factsheet 7/2019 Bioprotection
Food preservation has been a key concern since the earliest days of humanity. Among the numerous ...
