ISO 4214 | IDF 254: 2022 – Milk and milk products – Determination of amino acids in infant and adult / paediatric nutritional formulas and dairy products
 This document specifies a method for the quantitative determination of total amino acids using 6-aminoquinolyl-N-hydroxy-succinimidyl carbamate (ACQ) derivatization followed by ultra-high-performance liquid chromatography (UHPLC) separation and ultraviolet (UV) detection. It specifies a method for the determination, in one single analysis, of the following amino acids: alanine, arginine, aspartic acid (combined with asparagine), cystine (dimer of […]
IDF Animal Health Report N° 16
The present edition presents animal health and welfare research from eight different countries and one international organization, showcasing the many efforts that the Global Dairy sector is doing in all regions of the world to control and prevent infectious diseases in animals. Cite this content as: International Dairy Federation. (2022). IDF Animal Health Report (n° […]
ISO 23318 | IDF 249: 2022 – Milk, dried milk products and cream — Determination of fat content — Gravimetric method
1 Scope This document specifies the method for the determination of fat content. The method is applicable to: a) raw milk (cow, sheep, goat), reduced fat milk, skimmed milk, chemically preserved milk and processed liquid milk; b) dried milk products (e.g. whole, partially skimmed, skimmed milk powder; dairy permeate powder; whey powder; blend skimmed milk […]
Issue 6: IDF Dairy Sustainability Outlook – COP27
This 6th edition presents 10 different articles for sustainable development in this climate crisis. Cite this content as: International Dairy Federation. (2022). IDF Dairy Sustainability Outlook – COP27. (Issue n° 6). https://doi.org/10.56169/HFME6160
IDF Factsheet 22/ 2022: Enumeration of butyric acid forming (cheese spoiling) clostridia – methodical considerations
Late-blowing in cheese is a significant problem, especially in the manufacture of hard or semi-hard cheeses. Spoilage contributes to wastage in the food chain, decreases efficiency and generates severe economic losses in hard cheese manufacturing. Costs of damage as-sociated with cheese spoiling clostridia have been confirmed to be significant by several IDF National Committees during […]
IDF Principles on Environmental Labelling
Bulletin of the IDF N°520/2022: The IDF global Carbon Footprint standard for the dairy sector
The purpose of this bulletin is to assist the dairy sector in its efforts to reduce GHG emissions across all its value chain. It has been developed by IDF to be used by the dairy cattle farming and dairy manufacturing sectors, as well as anyone else committed to assess the Carbon Footprint of their production […]
Bulletin of the IDF N°519/2022: C-Sequ LCA guidelines for calculating carbon sequestration in cattle production systems
The concept of carbon sequestration is acknowledged as a potential way for agriculture to not just emit carbon dioxide, but store it, removing it from the atmosphere. Up until now there has been no consensus on an appropriate LCA-based approach for application in cattle production systems to quantify carbon removals. The focus has always been […]
Bulletin of the IDF N°518/2022: The World Dairy Situation Report 2022
Annual survey containing information on milk and dairy production, processing, companies, consumption, trade, and prices. Comprehensive data from national and international sources. Description of current trends. Global and regional commentary covering all major producing and consuming countries. Keywords: dairy economics, milk production, dairy products, processing, industry, consumption trends, markets, world trade, milk, and dairy prices. Cite […]
Issue 5: IDF Dairy Sustainability Outlook
IDF Dairy Sustainability Outlook issue 5 is a special edition, dedicated to the United Nations Food Systems Summit. Guided by five Action Tracks of the Summit, case studies from the dairy community are presented, showcasing how the sector is committed to nourishing the global population with safe and nutritious foods through sustainable production systems. Cite this content […]
