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FREE PUBLICATIONS

Speical Issue 0801/2008


The Challenge to Sheep and Goats Milk Sectors

Abstract: Posters of an International Symposium, April 18-20, 2007, Alghero - Sardinia, Italy

Published in four separate parts

Scientific posters presented at the IDF 5th International Symposium on the Challenge to Sheep and Goats Milk Sectors, 18-20 April 2007, Alghero, Italy.


Presented in 4 sessions related to (1) raw milk, (2) processing and product, (3) characteristics of ewe’s and goat’s milk products and (4) market and perspectives.

Download free of charge Part 1 - 98 Pages (2.07 KB)

Download free of charge Part 2 - 115 Pages (1.93 KB)

Download free of charge Part 3 - 61 Pages (1.58 KB)

Download free of charge Part 4 - 117 Pages (2.68 KB)

 

Bulletin of the IDF No. 429/2008

Physiological and Functional Properties of Probiotics - E-Form

Summary and conclusions of the work of an IDF project group to establish a list of physiological and functions properties required of probiotic bacteria and to establish methods to assess these functions.

Pages: 6 - Price: Free of charge. To download a copy please click here

 

Bulletin 422/2007

Reduction Of Greenhouse Gas Emissions At Farm And Manufacturing Levels - E-Form

Proceedings of the workshop on the Reduction of Greenhouse Gas Emissions at farm and manufacturing levels, held on 23 October 2006 at the IDF World Dairy Summit and World Dairy Congress, Shanghai, China. The proceedings contain a review of the Kyoto protocol, the generation and sources of greenhouse gas emissions in the dairy industry, and some of the strategies to mitigate emissions either at farm level or at manufacturing level in different parts of the world.

Pages: 59 - Price: Free of charge. To download a copy please click here

 

Bulletin: 419/2007
Collaborative studies organized to include sheep and goat milk in the scope

Collaborative studies organized to include sheep and goat milk in the scope of joint standard ISO 5764|IDF 108: 2002 milk – Determination of freezing point – Thermistor cryoscope method (Reference method).

Bulletin presenting the collaborative studies organized to include sheep and goat milk in the scope of joint standard ISO 5764|IDF 108: 2002 Milk – Determination of freezing point – Thermistor cryoscope method (Reference method).

Pages: 15 - Price: Free of charge. To download a copy please click here


Bulletin: 412/2007
IDF guiding principles for traceability/product tracing - E-Form

Tirteen guiding principles as a consensus of the worldwide dairy sector on how to apply traceability / product tracing in the dairy production chain.

To download a copy please click here

Pages: 4. Price: Free


Bulletin: 405/2006
Comprehensive review of scientific literature pertaining to nitrogen protein conversion factors

This IDF review of scientific literature shows that there is substantial scientific evidence to support a specific nitrogen protein conversion factor for specific sources of protein, rather than to introduce a single inaccurate nitrogen protein conversion factor, as has been envisaged in the revision of the Codex Standard for Infant Formula.

11 pages, in English only. Free


Guide Guide to Good Dairy Farming Practice 2004

This Guide has been developed by an IDF/FAO Task force of Good Dairy Farming Practice, under the Chairmanship of Terrig Morgan, and aims to provide the framework for farm assurance schemes to be developed worldwide and give the opportunity for individual countries to develop schemes that are specific to their social, environmental, welfare and economic needs.


Not Referenced
IDF Symposium on Cheese - Ripening, Characterisation & Technology - Book of abstracts
The fourth IDF Symposium on Cheese was held in Prague, Czech Republic from 21-25 March 2004

This symposium explored challenges and opportunities in the fields of cheese ripening, microbiology, characterization, flavour formation and technology.

The program covered the latest scientific findings about important microbial and enzymatic activities during cheese ripening, control of flavour formation and chemical analysis, sensory studies, texture, structure and functionality of cheese and the influence of technology on cheese ripening not forgetting characterization of cheese and the economic aspects.

The Symposium dealed in detail with a wide range of scientific and technological aspects of cheese and cheesemaking.
The object was the exchange of information, ideas and experience between people in research and people in practical cheese making from many countries.

167 pages in English only. Free.
Download your free copy by clicking here (pdf 2.34 MB)

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