BACKGROUND The consumption of dairy products may influence the risk of type 2 diabetes mellitus (T2DM), but inconsistent findings have been reported. Moreover, large variation in the types of dairy intake has not yet been fully explored. METHODS AND RESULTS We conducted a systematic review and meta-analysis to clarify the dose-response association of dairy products intake and T2DM risk. We se...

BACKGROUND The association between intake of dairy products and the risk of type 2 diabetes has been investigated in several studies, but the evidence is not conclusive. OBJECTIVE We conducted an updated systematic review and dose-response meta-analysis of dairy product intake and the risk of type 2 diabetes. DESIGN We searched the PubMed database for prospective cohort and nested case-cont...

conclusions results of this study did not support the hypothesis that dairy products consumption protects against mets and its components. patients and methods in this cross-sectional study, 785 adolescent aged 10 to 19 years, participated from the fourth phase of the tehran lipid and glucose study. usual dietary intake was assessed using a valid semi quantitative food frequency questionnaire. ...

Late blowing in Swiss cheese, a result of unwanted gas production during ripening, isunacceptable to consumers, and causes economic loss to manufacturers. Cheese processorshave raised concerns that feeding dried distillers’ grains with soluble (DDGS) to cows leadsto this defect, in part, because of Clostridial spores. In this study, the effect of feeding DDGSto lactating dairy c...

It is well known that various kinds of hard cheese, such as Cheddar and Emmental, or Swiss, depend on a suitable bacterial flora for their normal development. The two types of cheese mentioned have been studied extensively by a number of investigators. It has been shown that in the manufacture of Cheddar cheese there must be a rapid development of the lactic-acid bacterium Streptococcus lacticu...

BACKGROUND Healthy foods have been met with marked success in the last two decades. Lupine flours, protein concentrates, and isolates can be applied as a substance for enriching different kinds of food systems such as bakery products, lupine pasta, ice cream, milk substitutes. Imitation processed cheese is made from mixtures of dairy and/or non dairy proteins and fat/oils and is variously label...

This research was aimed to determine the impact of milk source on mozzarella cheese's chemical, rheological, and organoleptic characteristics. A total 10 lots cow buffalo cheese each were prepared. Prominent influence chemical characteristics calorific values determined. decrease in moisture content an increase fat, protein, ash, noted against their respective milk. Moisture (CMM) considerably ...

This study investigated the effects of aging and fat content on the texture of Cheddar cheese, both mechanical and sensory aspects, over a 9-mo aging period. Cheeses of 6, 16, and 33% fat were tested at 0.5, 3, 6, and 9 mo of aging. Cheeses were evaluated by a trained sensory panel using an established texture lexicon as well as instrumental methods, which were used to probe cheese structure. S...