08 February 2021

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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08 February 2021

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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17 December 2020

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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18 November 2020

The Codex General Standard for the Use of Dairy Terms – Its nature, intent, and implications

The Codex General Standard for Use of Dairy Terms (1) (GSUDT) provides guidance on the correct use of terms that are universally identified with dairy products. It was developed by the Codex Committee...

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22 October 2020

Lactose, an important nutrient: Advocating a revised policy approach for dairy and its intrinsic sugar

Milk and milk products play an important role in the diet, and their consumption is recommended in food-based dietary guidelines around the world (1). A growing body of scientific evidence has linked...

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13 October 2020

Impacts of COVID-19 on food security and nutrition: developing effective policy responses to address the hunger and malnutrition pandemic

We have read with interest the CFS HLPE issues paper on the impacts of COVID-19 on food security and nutrition (September 2020). As the pandemic continues to undermine global food security and we all...

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