ISO/TS 11059 | IDF/RM 225:2025 – Milk and milk products — Method for the enumeration of Pseudomonas spp.
This standard describes the enumeration of Pseudomonas spp. by colony-count technique, in milk, milk products and environmental samples in the area of dairy production and handling.The method allows the isolation of all pigmented and non-pigmented psychrotrophic Pseudomonas spp. This standard cancels and replaces the first edition ISO/TS 11059 | IDF/RM 225: 2009, which has been […]
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 […]
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 […]
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 […]
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°530/2024: Multi-laboratory study and interlaboratory study on the enumeration of bifidobacteria for in milk products
This bulletin of the IDF presents the report of the precision data obtained from the multi-laboratory study and the interlaboratory study (ILS) organized for the revision of ISO 29981 | IDF 220:2010, Milk products — Enumeration of presumptive bifidobacteria — Colony count technique at 37 degrees C. From the result of the multi-laboratory study conducted […]
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 […]
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 […]
Factsheet of the IDF N° 36/2024: Expression of total bacteria count in raw milk
Understanding the total bacterial count in raw milk is crucial for assessing its microbiological quality. This factsheet explains the measurement processes and the different expressions of results. For more detailed information, please read the Bulletin of the IDF N° 511/2021. Cite this content as: International Dairy Federation. (2024). Expression of total bacteria count in raw milk (Factsheet […]
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, […]
