Bulletin of the IDF N° 511/2021: Guidance on the application of conversion equations for determination of microbiological quality of raw milk
The microbiological quality of raw milk – the Total Bacteria Count – is routinely recorded by automated milk analyzers based on Flow Cytometry, whereas Standard Plate Count is still the anchor method and quoted by many official regulations. Often the units of the alternative analysers are converted into anchor method units. This Bulletin describes the […]
IDF Factsheet 15/2020: Naturally occurring nitrates in cheese
The addition of nitrates during the cheesemaking process is not common, as milk quality and processing technologies have addressed the original purpose of such additions, i.e. to control the outgrowth of certain spoilage bacteria that can lead to cheese quality problems. When used in certain cheese varieties, the natural degradation during aging leads to low […]
IDF Factsheet 17/2021: Cheese and Varieties Part I: What is cheese?
What is cheese? Cheese is a ripened or unripened product made by coagulation of the proteins in milk through the action of rennet or another coagulant. Dehydration, often fermentation by lactic acid bacteria (LAB) and salt addition during cheese manufacture increase its shelf-life. Cheese contains the main milk protein casein, milk fat, the mineral calcium […]
IDF Factsheet 18/2021: Cheese and Varieties Part II: Cheese Styles
Cheese contains the main milk protein casein, milk fat, the mineral calcium phosphate, about 36-43% water, lactic acid and 1.5% salt for a hard cheese. Coagulum cutting size, curd heating conditions and pressing influence moisture content and texture. Often ripening by enzymes from milk, rennet, LAB and partly ripening microorganisms occurs to develop flavour and […]
IDF Factsheet 7/2019 Bioprotection
Food preservation has been a key concern since the earliest days of humanity. Among the numerous empirical processes that have been developed and passed down, fermentation is one of the oldest preservation techniques and still widely used in various food matrices. This factsheet gives information on dairy and bioprotection.
Use of wood in cheese ripening
In some countries the use of wooden vats or the practice of ripening cheese blocks/loaves on wooden shelves is considered critical in moisture exchange and in defining the final texture and flavour of such cheeses.
Bulletin of the IDF N° 508/2021: Guidance on application of EC JRC Certified Reference Material for somatic cell counting in milk
This paper provides relevant guidance on how to apply this material for method performance verification of both the microscopic reference method and routine methods, for verification and possibly required adjustment of calibration settings of routine methods, for assigning reference values to secondary reference materials and for use in proficiency testing.
Book of abstracts: 8th IDF international symposium on sheep, goat & other non-cow milk
The abstracts provided for this symposium are the work of the individual authors and have not been peer-reviewed. They are reprinted as provided by the authors with the exception of some typographical formatting. The abstracts have been reprinted for the sole purpose of the 8th IDF International Symposium on Sheep, Goat and other non-Cow Milk. […]
Bulletin of the IDF N° 504/2020: New applications of MIR spectrometry: Quality assurance practices with new parameters in raw milk analysis
Traditionally applied for quantitative determination of major components of milk, MIR Filter apparatus techniques have been used for a long time. Recently, Fourier-transform infrared spectroscopy (FTIR) collects high-spectral-resolution data over a wide spectral range. Thanks to additional prediction models developed by researchers and instrument manufacturers, FT-IR spectra can be used beyond quantitative determination of major […]
Animal Health Report N° 12
The annual Animal Health Report addresses key issues affecting the dairy sector. The report is a worldwide journey through the field of animal health and welfare within dairy and provides insights on topics including animal welfare, mastitis, antimicrobial resistance and biosecurity.
