IDF News Briefs

The importance of salt in the manufacturing and ripening of cheese 

Reasons why galactose is good for you

This issue features IDF technical support on the development of the ISO Standard on “natural ingredients”,
as well as the IDF-USP collaboration on the development of screening tools for detecting adulteration
of milk. IDF National Committees have approved twelve new work items. IDF has released the Guide to
Water Footprint Methodology for the Dairy Sector, and new factsheets on the importance of salt in the
manufacturing and ripening of cheese and on why galactose is good for you.
Last but not least, the website of the IDF WDS in Belfast is now live and registration for the IDF/ISO Analytical
Week 2017, in Madison, US, is now open!

This issue features IDF’s contributions in the field of  antimicrobial resistance as well as our technical support to the Codex Committee on Nutrition and Foods for Special Dietary Uses. Recognizing that some regional organizations have impact beyond their geography, IDF is looking forward to provide science-based input into the work of the European Food Safety Authority. New publications include fact sheets on raw milk cheeses,  Bacillus cereus in milk and dairy products and Escherichia coli as indicator in cheese processing.

Publication of fact sheet:  Raw milk cheeses.

Publication of fact sheet:   Bacillus cereus in milk and dairy products

Fact sheet: Escherichia coli as indicator in cheese processing

Please, find on the IDF website, a new fact sheet produced by the Members of the SCMH: Escherichia coli as indicator in cheese processing

IDF Fact Sheet on temperature storage

A new potential regulation is being discussed in the Gulf region for storage of food products which would request ambient dairy type of products to be shipped into containers with a temperature controlled at 25°c. Local industry is taking action and IDF has been requested to support through a fact sheet.

 The factsheet has also been uploaded on the IDF website.

IDF Factsheet: Use of wood in cheese ripening

We are pleased to announce the release of a new IDF factsheet, entitled 'Use of wood in cheese ripening', produced by the Standing Committee on Microbiological Hygiene.

All IDF factsheets can be found on the IDF website

Here are some hightlights that you will find in this issue.

In the area of standards:
•    AOAC, ISO and IDF have closely cooperated in the development of over 20 standards for the determination of vitamins and other nutrients in infant formula and adult nutritionals, whose adoption by the CCNFSDU will be soon discussed
•    ICAR and IDF are working together on a new reference system for Somatic Cell Counting 
•    IDF and ISO published a more robust, rapid and reliable method for the determination of alkaline phosphatase activity in cheese.

In the area of food safety and quality:
•    IDF is undertaking new work on antimicrobial resistance (AMR) by establishing a new Task Force on AMR, by collaborating with FAO on this topic and by participating in the new Codex working group on AMR
•    IDF has published a new factsheet to help dealing with the risk of Cronobacter species in the dairy industry.

In the area of animal health and welfare:
•    The IDF Standing Committee on Animal Health and Welfare is collaborating with the ICAR Working Group on Functional Traits
•    Knowledge and experience in Mastitis was shared during the 6th IDF Mastitis Conference in Nantes
•    The Animal Health Newsletter 2016 is now available.

This issue highlights some of the work IDF is doing to support high quality milk and nutritious, safe and sustainable dairy products. It features a message from the new IDF President and explains how the Dairy Declaration of Rotterdam aligns the contributions of the dairy sector towards achieving the Sustainable Development Goals.

In this issue you will find updates about the work of IDF that supports high quality milk and
nutritious, safe, and sustainable dairy products.