Dairy Science & Technology
Understanding milk, its production, the physical, biochemical and nutritional properties of its components and how these can be used to create the unique diversity of dairy products.
Sharing information and insight on the technological and scientific aspects of processing, packaging, storage and distribution of dairy ingredients, and exploring innovation and optimisation of processes.
Dairy science and technology relates to the study of how physical, enzymatic, and microbial transformation and protection may be applied to milk to prolong its shelf life in the form of products such as pasteurised milk, cheese and fermented foods, butter, milk powders, protein products, nutritional formulations, amongst others, for the nutrition, sustenance and sensory experience of consumers ranging from infants to the very elderly.
It is also is focused on innovation and optimisation of processes for the conversion of milk into dairy products from the perspective of consumer health, sustainability, environmental footprint, and food security for a growing global population, all while maintaining the nutrient richness of milk.
Supporting innovation & optimising processes
IDF work in the area of dairy science and technology focuses on a range of aspects: effective communication of new and relevant science and technology to the dairy sector, updating the dairy sector on the technological and scientific aspects of processing, packaging, storage, and distribution of dairy ingredients within the food and dairy industry, and to provide a platform for young dairy scientists to present their work.
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Sharing information and insight on the technological and scientific aspects of dairy production
Learn more about dairy science & technology
The breadth of issues IDF covers in its work is extensive. Find out more about the work we do.
Fermented dairy products
Fermentation is a natural way to keep foods fresh and safe throughout shelf life.
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Technology behind cheese making
To make cheese, milk is fermented and concentrated by removal of water through the coagulation of th...
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The milk tree – technology and use
The dairy sector processes raw milk into an array of products and by-products, which have a range of...
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Dehydration of dairy products
Dehydration is an important operation used by many dairy processors to extend the shelf life of milk...
Read MoreRelated reports & publications
IDF provides a permanent source of authoritative scientific and other information on a whole range of topics relevant to the dairy sector.
Related news & insights
IDF provides a permanent source of authoritative scientific and other information on a whole range of topics relevant to the dairy sector.
Expert insights on cheese at IDF Symposium
The International Dairy Federation (IDF) has announced further details on the programme for the IDF International Cheese Science and Technology....
“It is vital we encourage the next generation of female scientists into the dairy sector”
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IDF’s Women in Dairy Science series
On 11 February, the International Day of Women and Girls in Science, International Dairy Federation recognises the extraordinary achievements of....
Celebrating the role of dairy science
It is during a public health pandemic like the one we are facing today that we are reminded of the importance of science and the vital role of....
