ISO/ TS 19046-1I IDF/ RM 233-1: 2017 – Cheese – Determination of propionic acid level by chromatography – Part 1: Method by gas chromatography

This document specifies a method for the determination of propionic acid level in cheese, using gas...

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Bulletin of the IDF N° 487/ 2017: IDF Global Marketing Trends, Understanding Changes in Global Dairy Consumption

Based on in-depth research conducted by IDF national experts, this study is intended to supplement t...

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Bulletin of the IDF N° 486/ 2017: The IDF Guide to Water Footprint Methodology for the Dairy Sector

These guidelines are intended to reach better understanding of water footprint assessment within the...

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19 May 2017

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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22 March 2017

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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22 March 2017

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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