Latest Publications and Research on Types of Milk

Molecules    

Volatile Flavor Compounds in Cheese as Affected by Ruminant Diet.

Ianni A, Bennato F, Martino C, Grotta L, Martino G

Extensive research has been conducted concerning the determination and characterization of volatile compounds contributing to aroma and flavor in chee... Read More

Source: PubMed



Eur J Clin Nutr  2020 Jan 29  

Targeted 25-hydroxyvitamin D concentration measurements and vitamin D3 supplementation can have important patient and public health benefits.

Grant WB, Al Anouti F, Moukayed M

Over the past two decades, many studies reported the benefits of higher 25-hydroxyvitamin D [25(OH)D] concentrations for nonskeletal effects. Research... Read More

Source: PubMed

Sci. Total Environ.    

Branded milks - Are they immune from microplastics contamination?

Kutralam-Muniasamy G, Pérez-Guevara F, Elizalde-Martínez I, Shruti VC

The widespread dispersal of microplastic (plastic particle <5 mm) contamination in human food chain is gaining more attention in the public arena and ... Read More

Source: PubMed

Food Sci. Biotechnol.    

The effect of the addition of microbial transglutaminase before the fermentation process on the quality characteristics of three types of yogurt.

Ziarno M, Zareba D

The effect of the addition of microbial TGase to milk on selected physical properties of the final product and the viability of lactic acid bacteria c... Read More

Source: PubMed

mSphere    

Paenibacillus odorifer, the Predominant Paenibacillus Species Isolated from Milk in the United States, Demonstrates Genetic and Phenotypic Conservation of Psychrotolerance but Clade-Associated Differences in Nitrogen Metabolic Pathways.

Beno SM, Cheng RA, Orsi RH, Duncan DR, Guo X, Kovac J, Carroll LM, Martin NH, Wiedmann M

Paenibacillus is a spore-forming bacterial genus that is frequently isolated from fluid milk and is proposed to play a role in spoilage. To characteri... Read More

Source: PubMed

Comments

JDolby Wednesday, August 19, 2015

This low-fat milk craze has been going on for decades [as has margarine] but have we become thinner? Quite the opposite. Simple carbohydrates (white bread, white rice) and sugars are your enemies, not fat.

yankee2 Wednesday, July 4, 2012

Milk SHOULD be described, Not according to the % milk fat content, which suggests a low fat content, but rather like other foods, by the % of calories supplied by fat. It seems to me that the current system is a deliberate deception by the dairy industry, to misrepresent and so promote their product, at the expense of the health of 100s of millions of people.

saharhilal Saturday, May 26, 2012

its not complete,i wanted to know fat and snf of milk including single toned,double toned mlk,, but itz not there...but still something is better than nothing.. thank yu.

skifast96 Sunday, December 11, 2011

who's the author?

-iloveme- Thursday, November 4, 2010

this is really stupid a cant find any info on here!

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