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° 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 […]
Factsheet of the IDF N° 31/2023: School meal programmes the role of dairy: an essential contributor to nutrition security
School meal programmes play an important role as a public health solution for nutritional adequacy, which supports children’s health and their ability to learn. As countries weigh including environmental considerations within school meal programmes to advance their efforts to become more climate resilient, a holistic approach of food systems taking into account all their dimensions […]
Issue 7: IDF Dairy Sustainability Outlook – FAO Global Conference on Sustainable Livestock Transformation
Issue 7: IDF Dairy Sustainability Outlook – FAO Global Conference on Sustainable Livestock Transformation. Cite this content as: International Dairy Federation. (2023). IDF Dairy Sustainability Outlook –  FAO Global Conference on Sustainable Livestock Transformation. (Issue n° 7).  https://doi.org/10.56169/STCF6047
IDF position on supporting the nutritional needs of children: The important role of milk and dairy foods in school meal programmes
Issue 5: IDF Dairy Sustainability Outlook
IDF Dairy Sustainability Outlook issue 5 is a special edition, dedicated to the United Nations Food Systems Summit. Guided by five Action Tracks of the Summit, case studies from the dairy community are presented, showcasing how the sector is committed to nourishing the global population with safe and nutritious foods through sustainable production systems. Cite this content […]
Issue 4: IDF Dairy Sustainability Outlook
IDF’s Dairy Sustainability Outlook publication series provides new case studies to support the dairy sector in delivering on its commitment to sustainable development.
Bulletin of the IDF N° 509/2021: Lactose, an important nutrient: Advocating a revised policy approach for dairy & its intrinsic sugar
This Bulletin summarizes the scientific evidence on the nutritional and health properties of lactose as naturally found in milk and other dairy foods. It outlines the key role that milk and dairy products have in a healthy diet and argues that lactose, as an inherent sugar, forms an important part of the dairy matrix. Keywords: […]
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 […]
