Fact Sheets

08 December 2016

Raw milk cheeses

Raw milk cheeses have a desirable flavour and its consumption has a positive impact on the gut microbiota. Food safety of raw milk cheeses is assured by interventions at the dairy farm, at the process...

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08 December 2016

Bacillus cereus in milk and dairy products

Bacillus cereus may cause contamination of raw milk leading to food poisoning. Adoption of measures to minimise contamination of food from the very outset, even before processing is the best way to av...

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08 December 2016

Escherichia coli as indicator in cheese processing

Coliforms can be found in the environment and can be used to indicate that other pathogenic organisms of faecal origin may be present. This factsheet explains the use of Escherichia coli as hygiene in...

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22 November 2016

 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 shipped in dry shipping containers and how this impacts the quality of these goods....

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14 November 2016

Use of wood in cheese ripening

In some countries the use of wooden vats or the practice of ripening cheese blocks/loaves on wooden shelves is considered critical in moisture exchange and in defining the final texture and flavour o...

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20 October 2016

IDF Country Reports – Oct 2016

Members of the IDF Standing Committee on Dairy Policies and Economics (SC DPE) from 13 countries submitted country reports covering the six months leading up to April 2016....

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10 October 2016

Cronobacter species in the dairy industry

IDF’s Standing Committee on Microbiological Hygiene has released a Fact Sheet on Cronobacter species in the dairy industry describing its importance and how to manage its risk....

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30 April 2016

IDF Executive Summary of IDF Country Reports

Members of the IDF Standing Committee on Dairy Policies and Economics (SC DPE) from 13 countries 1 submitted country reports covering the six months leading up to April 2016....

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27 April 2016

Why semicarbazide is not a suitable marker for nitrofurazone in dairy products

For dairy products, adhere to direct measurement of intact nitrofurazone rather than semicarbazide. Because semicarbazide can arise from other sources, such as protein interactions during storage and...

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27 April 2016

Trans fatty acids

This factsheet provides further information on Industrially produced TFA and on Naturally occurring TFA....

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27 April 2016

The Role of dairy in optimal nutrition and under-nutrition 1000 days with references

The critical window for adequate child growth and cognitive development is between conception and 24 months of age and hence many recent international nutrition initiatives focus on optimising nutriti...

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27 April 2016

The role of dairy in sustainable nutrition with references

Good health depends on good nutrition. Good nutrition, in turn, depends on agriculture to provide the foods for a balanced diet that meets our needs for energy and essential nutrients like protein, vi...

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