We examined the relation between milk availability and milk intake during the period in which rat pups gradually abandon milk as a food source. The amount of milk produced by rat dams does not change from postpartum Day 15 to Day 20, but decreases thereafter and completely disappears around Day 30. In contrast, the amount of milk actually obtained by pups does begin to decline between Days 15 a...

Human breast milk is the best nutritional support that insures the right development and influences the immune status of the newborn infant. However, when it is not possible to breast feed, it may be necessary to use commercial infant formulas that mimic, where possible, the levels and types of nutrients present in human milk. Despite this, some formula-fed infant develops allergy and/or atopic...

An increasing number of people are consuming raw unpasteurized milk. Enhanced nutritional qualities, taste, and health benefits have all been advocated as reasons for increased interest in raw milk consumption. However, science-based data to substantiate these claims are limited. People continue to consume raw milk even though numerous epidemiological studies have shown clearly that raw milk ca...

The objectives of this study were to describe the relationships between milk urea concentrations and nutritional management, production, and economic variables in commercial dairy herds. Dairy Herd Improvement (DHI) test-day milk urea data, production data, and information on ration nutrient composition and feeding management programs were collected over a 13-mo period from 53 commercial Ontari...

The objective of this paper was to determine the opportunities of improving milk productivity and altering the milk composition through nutritional interventions. The increase in the nutraceutical value of milk is expected through dietary modifications of the animal. Feeding high concentrate diets combined with dietary fat can be used to modify the FA profile of milk, without negative effect on...

BACKGROUND Adequate intakes of calcium are required for optimal bone health and protection against chronic disease. Dairy products are an excellent source of calcium. OBJECTIVE The absorption of calcium from a range of fortified milks was measured in humans with the use of stable isotopes. DESIGN Fifteen volunteers participated in a randomized, controlled, double-blind crossover study. Five...

BACKGROUND Cow's milk allergy is the most common food allergy in childhood. Many children with IgE-mediated cow's milk allergy may tolerate baked milk products, but few data exist on predictors of outcomes of baked milk challenges. OBJECTIVE To determine the relation of milk protein allergen specific IgE (sIgE) levels and skin prick test (SPT) wheal size with baked milk challenge outcomes. ...

To examine whether total fat intake is actually lower in reduced-fat (low-fat and skim) milk drinkers and whether reduced-fat-milk drinkers compensate for energy intake we compared the intakes of foods, energy, and energy-yielding nutrients in reduced-fat-milk drinkers and whole milk drinkers by using the US Department of Agriculture's 1989-1991 nationwide food intake database, the Continuing S...

Background: Milk is regarded as a unique source of food for all ages. When milk is exposed to various contaminants, including lead and cadmium, it is considered a risk to humans. The presence of some metal pollutants, especially Cd and Pb, facilitates their entry into the food chain and thus increases the possibility of their toxic effects on humans and animals. Therefore, we decided to check...

OBJECTIVE To determine whether camel's milk can be consumed by patients intolerant to lactose without undesirable reactions. PATIENTS AND METHOD Twenty-five patients with clinical and laboratorial diagnosis of lactose intolerance underwent provocation tests with growing amounts of cow's milk and subsequently with camel's milk. RESULTS Except for two patients, who had mild reactions to the m...