Issue 3: IDF Women in Dairy Report 2025
The Women in Dairy Report by the International Dairy Federation (IDF) explores efforts around the world to empower women within the dairy sector. This publication provides insights into how women are supported to thrive and address challenges in transformative food systems. It highlights various initiatives and research linked to the UN Sustainable Development Goal 5: […]
Factsheet of the IDF N°46/2025: Campylobacter spp. and dairy products
What is Campylobacter? Campylobacter is a genus of Gram-negative, non-spore-forming, spiral-shaped, microaerophilic bacteria. They are widely distributed in warm-blooded animals including cattle, pigs, sheep and poultry. The main route of transmission to humans is food associated, including cross-contamination of other foods during handling, e.g. raw meat (especially poultry), undercooked foods, as well as via raw or contaminated milk. Although there […]
Bulletin of the IDF N°536/2025: The IDF Guide to Prudent Use of Antimicrobial Agents in Dairy Production 2.0
Antimicrobial resistance is an urgent global health challenge, and if left unaddressed, has the risk of growing out of control. The fluid nature of the microbial genome means that activities in either the medical, veterinary, or environmental sectors are likely to have impacts on each of the others. In this context, the livestock production sector […]
Factsheet of the IDF N°45/2025: Control of Chlorine and Hypochlorite Residues in the Dairy Chain
Chlorine-based products are widely used in both dairy farming and dairy processing as effective cleaners, sanitizers, and teat disinfectants. The use of chlorinated products in premilking disinfection practices in the form or teat dips or sprays, or in equipment sanitation without a post-rinse final sanitizing step, can potentially contribute to residues in milk. Also, if […]
Factsheet of the IDF N°44/2025: Executive Summary of IDF Country Updates – July 2025
Members of the IDF Standing Committee on Dairy Policies and Economics have updated data related to market results and conditions in 19 countries for the 2024 calendar year, and developments during early 2025. These countries represent over half of the world’s milk production, and an even larger share of world trade in dairy products. Cite […]
Bulletin of the IDF N°534/2025: Managing Heat Stress in Dairy Cattle
Heat stress in dairy animals contributes to significant economic losses worldwide and has been escalating recently due to global warming and increased yield. These losses used to occur primarily in hot climates but are now a reality in almost all dairy-producing areas across the globe. As a result, the International Dairy Federation (IDF) established an action team in late […]
Factsheet of the IDF N°43/2025: From protein transition to food systems transition: Dairy’s holistic role in sustainable food systems
The factsheet analyses the narrow focus of the so-called “protein transition,” which emphasizes replacing animal proteins with plant alternatives, often overlooking broader impacts. It showcases the need for a broader “food systems transition” approach that balances health, environmental, cultural, and economic goals. Dairy is showed as a key contributor to sustainable diets due to its […]
Bulletin of the IDF 535/2025: IDF Global Marketing Trends Report
The primary goal of this fifth edition of the IDF Global Marketing Trends study is to examine the specific impact of the unique context during the 2018-2023 period, characterized by the Covid-19 pandemic, political and economic crises, and climate change. Understanding the changes in dairy market trends requires identifying the main drivers of dairy consumption in various countries around […]
IDF Position on the Codex General Standard for the Use of Dairy Terms Application to Cellular Agriculture Products and Ingredients
IDF Position on the Codex General Standard for the Use of Dairy Terms Application to Cellular Agriculture Products and Ingredients.
Bulletin of the IDF N°533/2025: Considerations on methods for spore counting of butyric acid forming (“cheese spoiling”) clostridia
The main risk factors for the presence of butyric acid bacteria in raw milk are poor quality silage and poor hygienic practices on the dairy farm. Spores of butyric acid bacteria can survive pasteurization of milk which is used in cheese production and are the causative agent of late blowing in cheese with severe economic […]
