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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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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...
