Factsheet of the IDF N° 33/2023: Dairy matrix: The case of milk
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 […]
Factsheet of the IDF N° 34/2023: Dairy matrix: The case of cheese
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 […]
The IDF Milking Technologies Symposium 2023 – Watch again on Demand
Session 1: Milking machine technology: design, efficiency and testing This session will delve into the intricacies of design, efficiency, and testing. Attendees will gain insights into the latest advancements in milking machine design, exploring how cutting-edge technologies enhance functionality and user experience. Additionally, experts will share valuable information on improving milking efficiency, optimizing milk yield, […]
IDF 7th Symposium on Science & Technology of Fermented Milk – Watch again on Demand
Session 1: New developments and opportunities in fermented dairy This session offers insights into the regulation and market of probiotics in different regions of the world. Moreover, it discusses new perspectives on consumer science, sensory, and new techniques to assess the quality of fermented milk. Guest speaker: Mr George Paraskevakos (IPA) Probiotics and the Microbiome; […]
Bulletin of the IDF N°517/2022: Eco-friendly and energy-saving dairy technologies
The dairy processing sector has proven to be a committed adopter of energy saving technologies over the years. To date, evolving energy conserving measures have been incorporated in virtually all traditional unit processes deployed in dairy processes without compromising food safety and security. Emerging milder processing technologies with their promise of lower energy consumption require […]
Bulletin of the IDF N° 516/2022: Heat Treatment of Milk
Heat treatment is the most widely used processing technology in the dairy sector to guarantee product safety and longer shelf-life. It includes treatments such as thermisation and usually combined with very clean packaging technology, is increasingly applied in many countries. ESL processing intends to combine the advantages of HTST pasteurisation, such as no cooking flavour […]
Bulletin of the IDF N° 514/2022: Inventory of microbial food cultures with safety demonstration in fermented food products
Since 2002, the International Dairy Federation (IDF), in collaboration with the European Food and Feed Cultures Association (EFFCA), has been conducting a project on the demonstration of the safety of microbial food cultures. The first inventory of food cultures was published in 2002 [14, 15], the scientific rationale for the inventory of microbial food cultures […]
Bulletin of the IDF N° 513/2021: Identification of Probiotics at the strain level – Guidance Document
Probiotics are specific microbial strains that have a beneficial effect on the health of the host and are defined as “Live microorganisms that, when administered in adequate amounts, confer a health benefit on the host”. In 2002, a joint FAO/WHO Expert Consultation on Evaluation of Health and Nutritional Properties of Probiotics in Food proposed the […]
Bulletin of the IDF N° 107/1978 – Proceedings of the IDF Seminar on new dairy foods
The Seminar was held in Killarney (Ireland). in April 1977 and the proceedings reproduce the complete text of the 17 reports presented by specialists from European and non European countries, mainly on market research, marketing and distribution of new products, the future for dairy proteins, milkfat, cheese and cultured products, fresh dairy products, dairy spreads, […]
Bulletin of the IDF N° 106/1978 – Characteristics of products obtained by membrane processes when applied to dairy products
This is a review of the general characteristics of products obtained by membrane processes classified as concentration only (reverse osmosis) and fractionation (ultrafiltration and electrodialysis) processes.
