Fact Sheets
IDF Factsheet 018/ 2021: Cheese and Varieties Part II: Cheese Styles
Cheese is a ripened or unripened product made by coagulation of the proteins in milk through the action of rennet or another coagulant. Dehydration, often fermentation by lactic acid bacteria (LAB) an...
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IDF Factsheet 017/ 2021: Cheese and Varieties Part I: What is cheese?
Cheese is a ripened or unripened product made by coagulation of the proteins in milk through the action of rennet or another coagulant. Dehydration, often fermentation by lactic acid bacteria (LAB) an...
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IDF Factsheet 016/ 2020: Executive Summary of IDF Country Update – November
Members of the IDF Standing Committee on Dairy Policy and Economics and the IDF Standing Committee on Marketing updated market results and conditions in 19 countries during the previous six months, a...
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IDF Factsheet 015/ 2020: Naturally occurring nitrates in cheese
Nitrates can be present in cheese naturally. The addition of nitrates during the cheesemaking process is not common, as milk quality and processing technologies have addressed the original purpose of...
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IDF Factsheet 014/ 2020: IDF Reproductive Technology: Reproductive Hormones
Since the domestication of cattle for milk and meat purposes over 6,000 years ago, farmers have used reproductive technology to improve their cattle. In the beginning, farmers used simple breeding pro...
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IDF Factsheet 013/ 2020: Processing Environment
In its 1986 article on management of Salmonella spp. in powdered milk products, Habraken et al. stated in the introduction: “The lack of reliability of the mere examination of finished products whe...
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IDF Factsheet 012/ 2020: IDF Reproductive Technology: Genomic Selection
Since the domestication of cattle for milk and meat purposes more than 6,000 years ago, farmers have used reproductive technology to improve their cattle. In the beginning, farmers used simple breedin...
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IDF Factsheet 011/ 2020: Dairy’s role in supporting a healthy immune system
While no foods or dietary supplements can prevent COVID-19 infection, evidence shows that a healthy diet and good nutrition play a significant role in building a strong and healthy immune system. It h...
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IDF Factsheet 010/ 2019: Lactose: Technological Aspects and Usage
The naturally occurring dairy sugar lactose is a multi-faceted ingredient. 'Lactose: technological aspects and usage' released today provides info on the properties of lactose, the lactose content o...
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IDF Factsheet 009/ 2019: Manufacture of milk protein concentrates and isolates by membrane filtration
Membrane filtration is a widespread processing technology used in the dairy sector to separate & selectively concentrate milk components. This new IDF factsheet gives details on process, performa...
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IDF Factsheet 008/ 2019: Executive Summary of IDF Country Updates – October 2019
This factsheet highlights the main findings from the review of the country update as prepared by Peter Dawson (UK) and presented to the Committee at the SC DPE meeting held in Istanbul 21st September...
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IDF Factsheet 007/ 2019 Bioprotection
Food preservation has been a key concern since the earliest days of humanity. Among the numerous empirical processes that have been developed and passed down, fermentation is one of the oldest preserv...
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