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 […]
Bulletin of the IDF N° 178/1984 – General Code of hygienic practice for the dairy industry & advisory microbiological criteria for dried milk, edible rennet casein & food grade whey powders
This is a new extended version of the Bulletin of the IDF N° 123/1980. Out of Print
Bulletin N° 177/1984 – Quality assurance – Means of promoting efficiency in dairying
This publication contains the proceedings of an IDF Seminar held in Valdivia (Chile), 15-18 November 1983. The theme of quality assurance was examined in a Latin American context. Out of print
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 […]
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 […]
Factsheet of the IDF 32/2023: Executive Summary of IDF Country Update – December 2023
Members of the IDF Standing Committee on Dairy Policy and Economics and the Standing Committee on Marketing updated market results and conditions in 20 countries for the recent 6-month period to June 2023 (or most recent) compared to the same period in the previous year. These countries represent over half of the world’s milk production, […]
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 […]
