Publications

IDF provides a permanent source of authoritative scientific and other information on a whole range of topics relevant to the dairy sector. IDF publications can be obtained via IDF National Committees or from IDF Head Office.

All publications, including free publications, are available in our e-shop.

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Please find a list of our latest publications below

WDS 2019 Webinars – All sessions: Dairy Outlook 2019-2020+Dairy sector strategy to address food loss and waste+Sustainability and climate change

Also included: Introduction to the IDF World Dairy Summit 2019 – Dr Judith Bryans, IDF Presid...

IDF Annual Report 2018-2019

IDF’s Annual Report 2018-19 provides an overall picture of the performance of the Federation. The...

Bulletin of the IDF N° 501/ 2019: The World Dairy Situation 2019

Electronic version includes all illustrations in Powerpoint slides and Excel tables enabling use of...

Bulletin of the IDF N° 500/ 2019: Wastewater Treatment in dairy Processing

Wastewater Treatment in Dairy Processing – Innovative solutions for sustainable wastewater man...

Bulletin of the IDF N° 499/ 2019: Guidance on the Practical Application of IDF/ISO Standard on the Determination of Milkfat Purity

Guidance on the Practical Application of IDF/ISO Standard on the Determination of Milkfat Purity By...

Issue 2: IDF Dairy Sustainability Outlook

This second edition of case studies for sustainable dairying offers those involved in the field with...

ISO 17678 I IDF 202: 2019 – Milk and milk products – Determination of milk fat purity by gas chromatographic analysis of triglycerides

This document specifies a reference method for the determination of milk fat purity using gas chroma...

Bulletin of the IDF N° 498/ 2019: The IDF Guide to Good Animal Welfare in Dairy Production 2.0

The updated IDF Guide on Animal Welfare aims to promote the implementation of good animal welfare pr...

Bulletin of the IDF N° 497 2019: Applications of Near Infrared Spectrometry for the Analysis of Milk and Milk products

By Andreas Niemöller and Steve Holroyd. Milk and milk products are a widely consumed and traded foo...

Bulletin of the IDF N° 496 2019: The technology of pasteurisation and its effect on the microbiological and nutritional aspects of milk

Pasteurisation of milk involves heating the milk to at least 72°C for 15 s or to 63°C for 30 min....

REPORT 163 – IDF Dairy Sustainability Outlook No. 1

The 2018 IDF Dairy Sustainability Outlook provides a viewpoint on sustainable development of relevan...

Bulletin of the IDF N° 495/ 2018: Inventory of microbial food cultures with safety demonstration in fermented food products

Since 2002, the International Dairy Federation (IDF), in collaboration with the European Food and Fe...