Fact Sheets
IDF Factsheet 003/2018: Differentiation between Trans Fatty Acids
Trans fatty acids (TFA) to be differentiated into industrially produced TFAs and naturally present TFAs...
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IDF Factsheet 002/2018: Country Report Spring 2018
Members of the IDF Standing Committee on Dairy Policies and Economics (SC DPE) from 13 countries submitted country reports covering the past year leading up to April 2018....
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IDF Factsheet 001/2018: Heat treatment
Heat treatment is the most widely used processing technology in the dairy industry. Its main purpose is to destroy microorganisms, both pathogenic and spoilage, to ensure the milk is safe and has a...
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IDF Factsheet 006/2017: Country Reports October 2017
Members of the IDF Standing Committee on Dairy Policies and Economics (SC DPE) and the Standing Committee on Marketing (SCM) from 17 countries1 submitted reports covering the six months leading up to...
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IDF Factsheet 005/2017: Phthalates in Dairy Equipment
Due to increasing evidence of the adverse effects of this substance on male reproductive development, DEHP has often been replaced in recent years with non-phthalate alternatives....
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IDF Factsheet 004/2017: Country Reports Spring 2017
Members of the IDF Standing Committee on Dairy Policies and Economics (SC DPE) from 11 countries submitted country reports covering the six months leading up to April 2017....
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IDF Factsheet 003/2017: Guidance on Antimicrobial Resistance from the Dairy Sector
This document describes what antimicrobial resistance (AMR) is, outlines dairy sector guidance on prudent use of antimicrobials and defines the global dairy position on AMR. These initiatives comp...
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IDF Factsheet 002/2017: Reasons why galactose is good for you
Galactose is a simple sugar that is normally transformed in the liver before being used up as energy. This sugar is quite abundant in human diets and helps in a number of functions....
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IDF Factsheet 001/2017: 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 functions in the human body. Sodium plays a role in the regulation of our water balance and the osmotic pr...
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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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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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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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