Protein is important to the human body, and different sources of protein may have different effects on the risk of breast cancer. Thus, we conducted a meta-analysis to investigate the association between different dietary protein sources and breast cancer risk. PubMed and several databases were searched until December 2015. Relevant articles were retrieved according to specific searching criter...

BACKGROUND Airag, alcoholic sour-tasting beverage, has been traditionally prepared by Mongolian nomads who naturally ferment fresh mares' milk. Biochemical and microbiological compositions of airag samples collected in Ulaanbaatar, Mongolia and physiological characteristics of isolated lactic acid bacteria were investigated. METHODS Protein composition and biochemical composition were determi...

Fermentation of milk enhances its nutritional value through improved bioavailability of nutrients and production of bioactive substances which have biological functions. Cultured buttermilk, it is an important fermented milk in the world. It is obtained from pasteurized skim or partly skim milk cultured with Lactococci and Lactobacilli as well as aroma producing strains. Lactic acid bacteria (L...

In this paper, the method of simultaneous determinations of methoxylated polybrominated diphenyl ethers and polybrominated diphenyl ethers in dairy products from China was investigated. PBDEs are widely used brominated flame retardant, which are increasingly reported in the environment. MeO-PBDEs are structural analogs to PBDEs, and reported as natural products and novel pollutants present in t...

ods have used this enzyme to crosslink proteins in the presence of calcium. The enzyme has been used to produce a curd. In our study, three replicate trials with unfortified skim milk and direct set cottage cheese manufacturing were completed. Experimental vats were manufactured using 10 units of transglutaminase enzyme per gram of total protein in the skim added immediately after the glucono d...

The objective of this study was to assess the impact of using heat-denatured whey:buttermilk protein aggregate in acid-set type yogurt production. Whey and buttermilk (25:75) protein concentrate was adjusted to pH 4.6, heated at 90 °C for 5 min, homogenized and freeze-dried. Set-type yogurts were prepared from skim milk standardized to 15% (w/v) total solids and 4.2% (w/v) protein using differe...

Low numbers of salmonellae in a dried skim milk sample that was implicated in an outbreak of salmonellosis grew rapidly upon rehydration and incubation.

OBJECTIVE To compare the overall nutrient intake of American children (ages 2 to 19) who exclusively use skim milk instead of 1%, 2%, or whole milk; lean meats instead of higher-fat meats; or fat-modified products instead of full-fat products. STUDY DESIGN A unique sorting procedure was used to categorize respondents to the 1989-1991 Continuing Survey of Food Intake by Individuals according t...

A 2×3 factorial design was used to study the impact of rearing systems, individual (I) vs. group (G) and different levels of milk/skim milk feeding (three schedules, F1, F2 and F3) on performance of crossbred (Bos indicus × Bos taurus) calves. Six calves (three from each sex) were taken in each group on the basis of their birth weight. All the calves were fed colostrum for three days and therea...