Because regular-fat dairy products are a major source of cholesterol-raising saturated fatty acids (SFAs), current US and Canadian dietary guidelines for cardiovascular health recommend the consumption of low-fat dairy products. Yet, numerous randomized controlled trials (RCTs) have reported rather mixed effects of reduced- and regular-fat dairy consumption on blood lipid concentrations and on ...

High pressure processing (HPP) is an industrially tested technology that offers a more natural, environmentally friendly alternative for pasteurization or shelf life extension of a wide range of food products (Welti-Chanes et al., 2005). Commercial high pressure, low temperature methods achieve inactivation of vegetative microorganisms by subjecting vacuum-sealed food in flexible packaging to t...

BACKGROUND Knowing the levels of polyamines (putrescine, spermidine, and spermine) in different foods is of interest due to the association of these bioactive nutrients to health and diseases. There is a lack of relevant information on their contents in foods. OBJECTIVE To develop a food polyamine database from published data by which polyamine intake and food contribution to this intake can ...

Lipases are the most pliable biocatalyst and bring about a wide range of bioconversion reactions, such as hydrolysis, interesterification, esterification, alcoholysis, acidolysis and aminolysis. Lipases can act on a variety of substrates including natural oils, synthetic triglycerides and esters of fatty acids. They are resistant to solvents and are exploited in a broad spectrum of biotechnolog...

In hygiene and technology of foods, almost all the species within the group of lactic acid bacteria have their meaning, as in the positive (fermentation, antimicrobial activity, sensory characteristics of products, probiotic effect), so in the negative sense spoilage bacteria, biogenic amines producers, antimicrobial resistance). Certain species of lactobacilli are “specialized” for use in some...

Milk and dairy products are an essential food and an economic resource in many countries. Milk component synthesis and secretion by the mammary gland involve expression of a large number of genes whose nutritional regulation remains poorly defined. The purpose of this study was to gain an understanding of the genomic influence on milk quality and synthesis by comparing two sheep breeds with dif...

The aim of this article is to explore the current status of livestock resources, their status of utilisation and the future research concepts in dairy production and milk processing in Pakistan. Advances in the areas of genetics of dairy species, cow reproduction, nutrition, dairy chemistry, milk microbiology, processing technology and milk-based functional foods, have to be applied in Pakistan...

Livestock projects were established to improve household food security and the nutritional status of household members by increasing the consumption of dairy products. Dairy farming dominates the livestock contribution to household economies and is one of the highest deliverer of the per capita milk availability in sub-Saharan Africa. Effort was been made to identify factors that associated wit...

BACKGROUND Relationships between inflammatory bowel disease and lactose containing foods remain controversial and poorly defined regarding symptoms, nutritional outcomes, and epidemiologic associations for lactose maldigestion. METHODS A literature review was performed using Pub Med, Cochrane library and individual references, to extract data on lactose maldigestion prevalence in inflammatory...

atmospheric pressure plasma (app) is an emerging non thermal technology for the improvement of food  safety. non-thermal plasma (ntp) is a neutral ionized gas that comprises highly reactive spices including, positive ions, negative ions, free radicals, electrons, excited or non excited molecules and photons at or near room temperature. ntp can be generated at atmospheric pressure that makes it ...