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The following pages have been updated:

The World Dairy Summit 2018 held in Daejeon


The Importance of the Dairy (Food) Matrix in the Evaluation of the Nutritional Quality and Health Effects of Food (April 2019) - download
Artificial Flavours in Feed – Possible Transfer of Ethyl Vanillin from Feed to Milk
(April 2019) - download
Whole Genome Sequencing
(April 2019)
- download
Trans fatty acids (TFA) to be differentiated into industrially produced TFAs and naturally present TFAs (May 2018)
 - download
Executive Summary of IDF Country Reports - April 2018 - download
Heat Treatment of Milk  - overview (February 2018) - download
Executive Summary of IDF Country Reports - October 2017 - download
Phthalates in Dairy Equipment (December 2017) - download
Executive summary of IDF Country Reports (June 2017) - download
Guidance on Antimicrobial Resistance from the Dairy Sector (May 2017) - download
Reasons why Galactose is Good for You (March 2017) - download
The Importance of Salt in the Manufacturing and Ripening of Cheese (March 2017) - download
Raw Milk Cheeses - download
Bacillus Cereus in Milk and Dairy Products - download
Escherichia coli as Indicator in Cheese Processing - download
Impact of Transport Temperature on the Quality of Dry Dairy Products - download
Use of Wood in Cheese Ripening - download
IDF Executive Summary of IDF Country Reports ( October 2016) - download
Trans fatty acids - download
IDF Executive Summary of IDF Country Reports (April 2016) - download
Cronobacter Species in the Dairy Industry - download
Saturated Fatty Acids and Cardiovascular Disease - download
Field Guidelines for the Assessment and Management of Aflatoxins in Dairy Products across the Supply Chain
- download
The Role of Dairy in Sustainable Nutrition
- download
The Role of Dairy in Optimal Nutrition and Under-Nutrition - The First 1,000 Days - download
The International Dairy Federation - download
Risk-based Food Safety Management - download
Microbial Food Cultures - download



Issue No 12 - published in September  2018



Bulletin 498/2019 -
The IDF Guide to Good Animal Welfare in Dairy Production 2.0
Bulletin 497/2019 -
Applications of Near Infrared Spectrometry for the Analysis of Milk and Milk products
Bulletin 496/2019
- The technology of pasteurisation and its effect on the microbiological and nutritional aspects of milk
Bulletin 495 2018 - Inventory of microbial food cultures with safety demonstration in fermented food products
Bulletin 494/2018 - The World Dairy Situation 2018
Bulletin 493/2018 - Proceedings of the 6th Paratuberculosis Forum
Bulletin 492/2018 - Total Cost of Ownership: An approach to support sustainable investments in the dairy processing and packaging
Bulletin 491/2018
- Teat-cup and cluster removal strategies for cattle and small ruminants: review and recommendations


0318 - Ecology of Listeria spp. and Listeria monocytogenes - Significance in dairy production

0218 - Inventory of Microbial Food Cultures with safety demonstration in fermented food products

0118 - The technology of pasteurisation and its effect on the microbiological and nutritional aspects of milk




NWI 19/18 - Place of sweetened and/or Flavoured Dairy, Based on their Nutrient Quality and Content, in a healthy diet
NWI 19/17 - Protection of dairy terms
NWI 19/16 - Mapping out School Milk Programs worldwide
NWI 19/15 - Digital Technologies to support the Dairy Sector
NWI 19/14 - Revision of ISO 7889|IDF 117:2003 - Yoghurt - Enumeration of characteristic microorganisms - Colony-count
                      technique at 37° C
NWI 19/13 - Dairy products and Ultra-Processed Foods (UPF)
NWI 19/12 - Knowledge Platform on Chemical Contaminants and Guidance on Proactive Management of Emerging Risks
                      from Farm through Processing
NWI 19/11 - Process Environment Monitoring
NWI 19/10 - Specific quantification and viability assessment of multiple microbial species using Flow Cytometry
NWI 19/09 - Revision of Bulletin of the IDF No. 462/2013 - Identification of probiotics at strain level - Guidance document
NWI 19/08 - Interpretation of somatic cell count (SCC) from goat milk
NWI 19/07 - Determination of individual proteins in milk
NWI 19/06 - Free Fatty Acid Determination in Dairy Products
NWI 19/05 - Determination of amino acids in infant formula and other dairy products
NWI 19/04 - IDF Bulletin on salt determination in cheese
NWI 19/03 - A guidance to harmonise and simplify the use certificate of analysis for standards of veterinary drugs
NWI 19/02 - FAQs on inhibitory substances and antibiotic residues in the dairy food chain
NWI 19/01 - MSSG CCMAS review of STAN 234 dairy methods


Published 13.03.2019




Analytical Methods for Additives and Contaminants -Dublin - 26 April 2018

Analytical Methods for Composition -Madison - 11 May 2017

Analytical Methods for Dairy Microorganisms - Dublin - 27 April 2018

Animal Health and Welfare - Daejeon - 14 October 2018

Dairy Policies and Economics Santiago - 4 April 2018

Dairy Science and Technology - Montreal - 6 June 2018

Environment - Daejeon - 13 October 2018

Farm Management - Daejeon - 13 October 2018

Food Additives - Belfast - 28 October 2017

Marketing (jointly with Dairy Policies and Economics) - Belfast - 28 October 2018

Microbiological Hygiene -Belfast - 27 October 2017

Nutrition and Health - Daejeon -14 October 2018

Residues and Chemical Contaminants - Belfast - 27 October 2017

Statistics and Automation - Madison - 12 May 2017
Standards of Identity and Labelling - Daejeon - 12 October 2018
Task Force on Antimicrobial Resistance - Belfast - 28 October 2017
Task Force on Plant Based Beverages - Brussels - 18 April 2018
Task Force on Protein from a Dairy Perspective - Teleconference - 20 March 2018


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Phone: +44 (0)207 467 2621 Fax: +44 (0)207 487 4734 E-mail: iwakeling@dairyUK.org