IDF Symposium on Opportunities and Insights in the Camelid Dairy Sector – Watch on Demand
Camelids contribute meaningfully to sustainable food systems, particularly in arid and semi-arid regions. Their role supports several Sustainable Development Goals, including food security, poverty alleviation, and climate resilience. As demand increases in both traditional and new markets, camel milk is gaining global attention for its different composition and functional qualities. However, this requires specialized processing […]
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 […]
Issue 8: IDF Dairy Sustainability Outlook – Dairy Processing
The IDF Dairy Sustainability Outlook highlights the global dairy sector’s initiatives contributing to the UN Sustainable Development Goals. This special issue focuses specifically on dairy processing, showcasing a diverse collection of case studies. These examples illustrate how the dairy sector worldwide is driving innovation and implementing sustainable practices to build resilient systems. Cite this content […]
Bulletin of the IDF N°529/2024: 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 equipment cleaners and sanitizers, as well as for teat disinfection. They have antimicrobial activity against a wide variety of bacteria, virus, and fungi. The critical overall parameter required to achieve a lessening of chlorine derivative residues in milk is the appropriate […]
Bulletin of the IDF N°528/2024 – Sodium Chloride Determination in Cheese
The salting of cheese is a very important step in cheese manufacture, particularly impacting the final quality of the product from safety, technological and organoleptic aspects. During the manufacture of cheese, a target for the quantity of salt in cheese needs to bedetermined to obtain the product as expected. To reach this goal, the quantity of […]
Factsheet of the IDF N° 37/2024: Benefits of processing in dairy
Dairy processing is pivotal in converting raw milk into a diverse range of high-quality and safe dairy products. This factsheet is intended to provide key information on the broader relevance of what processing milk means, from safety to diversity. Cite this content as: International Dairy Federation. (2024). Benefits of processing in dairy (Factsheet of the IDF […]
IDF position paper on clarifying taxonomy of dairy starter culture Streptococcus thermophilus
Streptococcus thermophilus is widely used as a starter culture in cheese, yogurt, and other dairy products. Currently, two taxonomic names Streptococcus thermophilus and Streptococcus salivarius subsp. thermophilus, are used in scientific research, regulatory management, and related industries, creating confusion. Recent taxonomy changes have confirmed the name Streptococcus thermophilus and given synonym status to Streptococcus salivarius subsp. Thermophilus, which is now its own species, different from Streptococcus salivarius. The IDF […]
ISO 11816-2 | IDF 155-2: 2024 – Milk and milk products — Determination of alkaline phosphatase activity — Part 2: Fluorimetric method for cheese
This document specifies a fluorimetric method for the determination of alkaline phosphatase (ALP) (EC 3.1.3.1) activity in cheese.This method is applicable to soft cheeses, semi-hard and hard cheeses provided that the mould is only on the surface of the cheese and not also in the inner part (e.g. blue veined cheeses). For large hard cheeses, […]
ISO 11816-1 | IDF 155-1: 2024 – Determination of alkaline phosphatase activity — Part 1: Fluorimetric method for milk and milk-based drinks
This document specifies a fluorimetric 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 and flavoured milks.This method is applicable to milk and milk-based drinks from cows, sheep and goats. It is also applicable to milk powder after reconstitution.The instrument used for the […]
Factsheet of the IDF N° 35/2023: Dairy matrix: The case of yoghurt
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 structure, 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 […]
