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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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The IDF Milking Technologies Symposium 2023 - Watch again on Demand
Session 1: Milking machine technology: design, efficiency and testing This session will delve in...
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IDF 7th Symposium on Science & Technology of Fermented Milk - Watch again on Demand
Session 1: New developments and opportunities in fermented dairy This session offers insights int...
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Bulletin of the IDF N°517/2022: Eco-friendly and energy-saving dairy technologies
The dairy processing sector has proven to be a committed adopter of energy saving technologies ov...
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Bulletin of the IDF N° 516/2022: Heat Treatment of Milk
Heat treatment is the most widely used processing technology in the dairy sector to guarantee pro...
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Bulletin of the IDF N° 514/2022: Inventory of microbial food cultures with safety demonstration i...
Since 2002, the International Dairy Federation (IDF), in collaboration with the European Food and...
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Bulletin of the IDF N° 513/2021: Identification of Probiotics at the strain level - Guidance Docu...
Probiotics are specific microbial strains that have a beneficial effect on the health of the host...
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Bulletin of the IDF N° 511/2021: Guidance on the application of conversion equations for determin...
The microbiological quality of raw milk - the Total Bacteria Count - is routinely recorded by aut...
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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...
