It has been suggested that a greater dairy consumption, particularly of milk, may have contributed in lowering the prevalence of metabolic syndrome (MetS). A cross-sectional analysis was conducted to examine the association between milk consumption and MetS, and its components among Korean adults aged 40-69. A total of 130,420 subjects (43,682 men and 86,738 women) from the Health Examinees Stu...

The article contains a review material on the level of microbial contamination milk-carrying sections transport system 2ADS-N (milk pipeline), Merry-go-round, Herringbone and Parallel milking plants.
 differences in bacterial surfaces components parts contact with milk, depending volume structural features types materials used for their production, have been noted.
 critical limits id...

Human milk oligosaccharides are key components of human milk and appear in various compositions and concentrations in all human milks. In regulatory sense human milk oligosaccharides are classified as novel foods or novel food ingredients requiring safety assessment. In addition, if any health messages are intended to be used also health claim regulations apply. This chapter reviews the regulat...

The feeding of human milk (milk from the infant's own mother; excluding donor milk) during the newborn intensive care unit (NICU) stay reduces the risk of costly and handicapping morbidities in premature infants. The mechanisms by which human milk provides this protection are varied and synergistic, and appear to change over the course of the NICU stay. The fact that these mechanisms include sp...

The main objectives of our study were to measure the major adipokines adiponectin, leptin and resistin in goat milk, to assess their interrelationships and to assess their relationships with the plasma and serum concentrations of total protein, cholesterol, total lipids, plasma C-reactive protein (CRP), milk somatic cell count (SCC), milk total aerobic colony and lactobacillus count, and milk c...

high nutritional value and existence of bioactive components in sesame seeds converted it to a valuable food. one of the methods to increase per capita consumption is processing of sesame with different ways such as production of sesame milk. in this study, the effect of blanching time (0 as a control sample, 15 and 30 min) at 95°c and roasting temperature (0 as a control sample and 145°c) for ...