Fact Sheets

12 April 2018

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...

Download
26 January 2018

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...

Download
25 January 2018

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....

Download
29 June 2017

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....

Download
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...

Download
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....

Download
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...

Download
08 December 2016

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...

Download
08 December 2016

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...

Download
08 December 2016

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...

Download
22 November 2016

 Impact of Transport temperature on the Quality of dry dairy Products

The aim of this document is a communication on the conditions dry milk products experience when shipped in dry shipping containers and how this impacts the quality of these goods....

Download
14 November 2016

Use of wood in cheese ripening

In some countries the use of wooden vats or the practice of ripening cheese blocks/loaves on wooden shelves is considered critical in moisture exchange and in defining the final texture and flavour o...

Download
1 2 3 4