Issue 1: IDF Women in Dairy Report 2023 – Unlocking Endless Potential
This report is a testimony of existing practices around the world to empower women in the dairy sector. Helping them to thrive, take up their place and assist the sector in tackling the challenges in transformative food systems. Cite this content as: International Dairy Federation. (2023). IDF Women in Dairy Report 2023 – Unlocking Endless […]
Bulletin of the IDF N° 526/2023: Prevention of the development of chlorate in the dairy chain
Chlorate is an issue of concern for internationally traded foods because of strict regulatory requirements within the European Union. The major source of chlorate residues in foods arises from the use of processing water that has been treated with chlorine-based disinfectants to inactivate microbiological pathogens and make the water microbiologically safe. Within the dairy industry, chlorate […]
Bulletin of the IDF N° 525/2023: Practical considerations of sampling when monitoring dairy food production
In-process sampling during dairy production and processing is critical for hygiene management, process monitoring, and microbiological risk management. Quality Managers use sampling plan results to check if microbiological specifications are met. They can also identify in-process microbiological variances that may indicate biofilms, cracks, or pinholes in stainless steel or gaskets leading to product spoilage or […]
Issue 7: IDF Dairy Sustainability Outlook – FAO Global Conference on Sustainable Livestock Transformation
Issue 7: IDF Dairy Sustainability Outlook – FAO Global Conference on Sustainable Livestock Transformation. Cite this content as: International Dairy Federation. (2023). IDF Dairy Sustainability Outlook –  FAO Global Conference on Sustainable Livestock Transformation. (Issue n° 7).  https://doi.org/10.56169/STCF6047
Factsheet of the IDF N° 29/2023: Differentiation between the health implications of industrially produced and naturally occurring trans fatty acids
Trans fatty acids (TFAs) are a specific type of unsaturated fatty acids. There are two dietary sources of TFA. Industrially produced TFAs are formed during the partial hydrogenation, called the hardening process, of vegetable oils. They are found in various products including spreads, baked goods, fried food and frying fats. Naturally occurring TFAs – also […]
Factsheet of the IDF N° 28/2023: Prevention of the development of chlorate in the dairy chain
Chlorate is a significant degradation product of chlorine-based disinfectants. It arises largely from chlorine-based products that are widely used in water disinfection processes designed to produce microbiologically-safe potable water. Chlorate also arises from the use of such products for cleaning and disinfection of milk- and food-contact surfaces along the manufacturing chain from farm to table. Cite […]
ISO/TS 4985 | IDF/RM 255 : 2023 – Milk and milk products — Determination of alkaline phosphatase activity — Fluorimetric microplate method
This document specifies a fluorimetric microplate method for the determination of alkaline phosphatase (ALP, EC 3.1.3.1) activity in raw and heat-treated whole milk, semi-skimmed milk, skimmed milk, cream, flavoured milks and cheeses. This Standard is available in english and in french, please select the language before checking out.
ISO 5537 | IDF 26: 2023 – Dried milk and dried milk products — Determination of moisture content (reference method)
This document specifies a method for the determination of the moisture content of all types of dried milk and dried milk products. This second edition cancels and replaces the first edition (ISOÂ 5537 | IDF 26: 2004), which has been technically revised.
Factsheet of the IDF N° 27/2023: Dairy matrix: Understanding its impact on the health effects of dairy foods
Nowadays, nutrition research focuses on the holistic impact of whole foods on health. This entails the recognition that a food’s impact is shaped by the interaction of its components and struc-ture, going beyond the sum of its individual nutrients (i.e., food matrix effect). This factsheet series delves into the emerging body of research on the […]
Bulletin of the IDF N° 524/2023: Moisture content of dried milk and dried milk products – Complementary international collaborative study
The moisture content of dried milk and dried milk products is one of the predominant factors determining their keeping quality. ISO 5537|IDF 26 (IDF & ISO, 2004) serves as the reference method for the determination of the moisture content in all types of dried milk and is, as such, contained in Codex STAN 234-1999 (Codex […]
