IDF World Special Edition
World Dairy Summit 2018
18 October

The role of dairy in promoting nutrition and health was examined on Day 4 of the IDF World Dairy Summit 2018 in Daejeon, Korea on 18 October.

Renowned experts shared their insights on the effects of milk, fermented milk and cheese consumption, and the food matrix which influences the nutritional benefits of different dairy products.

Animal health and welfare was also discussed with topics on preventive policies on infectious diseases and antimicrobial resistance.

Better animal health = better profitability, say experts at the World Dairy Summit 2018


Better animal health often gives better profitability, said Professor Henk Hogeveen of Wageningen University of The Netherlands. He pointed out that farmers often underestimate the cost of diseases and the fact that preventive costs are much lower than failure costs...Read more

Efforts to eradicate M.bovis will strengthen on-farm biosecurity systems


Public-private partnership to eradicate Mycoplasma bovis in New Zealand will strengthen on-farm biosecurity systems, said Dr Tim Mackle, CEO of DairyNZ, as he outlined the largest biosecurity response in the country... Read more

Food structure and matrix of cheese produce different health effects


Cheeses vary widely, differing in terms of structure, and fat and protein content, which can result in different health effects, said Dr Emma Feeney of University College Dublin, Ireland... Read more

Increased milk consumption improves dietary sodium-to-potassium ratio, reduces cardiovascular diseases


An increase in milk consumption is associated with a reduction in salt intake based on studies conducted on the diet of the Japanese by Professor Nagako Okuda. She shared her observations at a conference on Nutrition and Health on 18 October 2018 during the IDF World Dairy Summit in Daejeon, South Korea... Read more

WDS 2018 programme


Click here for the IDF World Dairy Summit 2018 programme.
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