freeze concentration is a process of concentrating liquid products by freezing the water content and subsequently removing the so-formed ice crystals from the food system. in dairy processing, this technology offers the advantage of minimizing the heat abuse of sensitive milk components, such as proteins and flavors. it thus provides an opportunity for producing dairy ingredients with enhanced ...

OBJECTIVES Currently, 68.3% of the milk available in schools is flavored, with chocolate being the most popular (61.6% of all milk). If chocolate milk is removed from a school cafeteria, what will happen to overall milk selection and consumption? METHODS In a before-after study in 11 Oregon elementary schools, flavored milk-which will be referred to as chocolate milk-was banned from the cafet...

monthly and seasonal concentrations of milk protein and urea and their relationships were investigated in 614 milk samples from 61 industrial holstein dairy herds in urmia, iran. milk samples were prepared monthly interval up to 12 months. the amount of 10 ml milk was prepared from each dairy herd when they were delivering to the milk factory. milk protein and urea concentration was evaluated b...

Lysozyme, a low-molecular weight basic protein, is an important component of the antibacterial system in milk. Lysozyme activity is higher in buffalo milk (60±3.9r 10 units/ml) than in bovine milk (29.1±1.5r10 units/ ml). Buffalo colostrum contains five-times more lysozyme activity than mature milk (Priyadarshini & Kansal, 2002a). Lysozyme activity in buffalo milk is not influenced by the parit...

In this experiment, raw milk and commercially available full-cream UHT milk, semi-skimmed UHT milk, skimmed UHT milk, full-cream pasteurized milk, semi-skimmed pasteurized milk and infant formulas for babies between 6 and 12 months of age were analyzed by RIA, with a method using an antibody directed against human leptin and human leptin as reference standard. Raw milk and full-cream UHT milk d...

BACKGROUND The major contaminants usually encountered in milk and milk products include pesticide residues, heavy metals, and aflatoxin M1 (AFM1). Primarily, milk get contaminated before milching, from the cattle feed, from sources/materials used during the processing of milk as well as improper handling of the milk during the pre- and postprocessing period. OBJECTIVE The purpose of this stud...

We have reported that soybean milk is an excellent source for increasing bone mineral density (BMD) and mechanical bone strength. However, it is not known what kind of components in soybean milk affect bone metabolism. Consequently, the purpose of this study is to find the effective components in soybean milk on bone metabolism. It might be some peptide in soybean milk. Therefore, in this study...

Background: Escherichia coli is one of the most important pathogens which could be transmitted by milk. The main aim of the present study was to assess risk factors related to the occurrence of E. coli in fluid milk marketed in Chittagong, Bangladesh. Methods: Totally, 169 milk samples were collected from different entry points in Chittagong, Bangladesh; and also, 17 samples were directly coll...

Milk is a biological fluid designed to contain all nutritional requirements of a specific mammalian newborn; therefore, the composition of milk differs by the needs of the neonate of different species. Although much research has been devoted to milk composition in the domestic horse, donkey’s milk has recently aroused scientific interest, above all among paediatric allergologists and nutritioni...