AIM To provide a comprehensive report of fluoride concentration in UK infant milks and estimate their contribution to daily fluoride intake. METHODS A total of 60 formula milk products available commercially or within a hospital environment were analysed, along with eight pasteurised cow's milk samples. Formula milk products requiring preparation were reconstituted with fresh Leeds tap water ...

Bovine fat is dispersed in raw milk as natural milk fat globules, with an average diameter of 4 microm, which are enveloped in a biological membrane, the milk fat globule membrane (MFGM). However, dairy processes modify the supramolecular structure and the surface composition of milk fat. Thus, milk fat is present in many dairy products under various forms. In this study, we focused on the fact...

The growing popularity of unpasteurized milk in the United States raises public health concerns. We estimated outbreak-related illnesses and hospitalizations caused by the consumption of cow's milk and cheese contaminated with Shiga toxin-producing Escherichia coli, Salmonella spp., Listeria monocytogenes, and Campylobacter spp. using a model relying on publicly available outbreak data. In the ...

High consumption of soft drinks has been associated with lower intakes of milk and calcium-rich foods and higher body mass index (BMI). This study aimed to explore the pattern of beverage intake among Kuwaiti high-school students. A questionnaire on knowledge, attitudes and practices concerning beverages and milk and dairy products intake was completed by 190 Kuwaiti students aged 16-18 years a...

Increase in demand for milk and their products many dairies of different sizes have come up in different places. The dairy industry involves processing raw milk into products such as consumer milk, butter, cheese, yogurt, condensed milk, dried milk (milk powder), and ice cream, using processes such as chilling, pasteurization, and homogenization. The typical by-products of milk are buttermilk, ...

OBJECTIVE To develop an analytical method for simultaneously qualitative and quantitative determination of melamine and triazine-related by-products including ammelide, ammeline, and cyanuric acid in milk and milk products by gas chromatography-tandem mass spectrometry (GC-MS/MS). METHODS Melamine and triazine-related by-products namely ammelide, ammeline and cyanuric acid in the samples were...

An accurate diagnosis of adverse reactions to cow’s milk is critical to ensure an effective dietary management strategy and/or to avoid the unnecessary elimination of cow’s milk from the diet. Strict avoidance of cow’s milk, milk products, and some food ingredients derived from cow’s milk (e.g., casein, whey protein concentrate), with careful attention to the nutritional adequacy of the diet, m...

In order to protect farm animals from infections such as foot and mouth disease (FMD) and tuberculosis, the pasteurisation of milk and milk products designated for the feeding of animals is compulsory in Switzerland. Nowadays, milk products are often treated chemically with acids or with hydrogen peroxide in order to keep bacterial contamination low. The capacity of these chemical treatments to...

medical compounds, especially antibiotics, in which remains in milk and dairy products on the one hand causes health problems such as allergic reactions and development of bacterial resistance to antibiotics are a serious threat to the health of consumers , and on the other hand, industrial troubles such as failure to produce fermented products can cause the milk back to the rancher. the purpos...

Somatic cells are an important component naturally present in milk, and somatic cell count is used as an indicator of udder health and milk quality. The role of somatic cells in dairy processes and products is ill-defined in most studies because the role of these cells combines also the concomitance of physicochemical modifications of milk, bacterial count, and the udder inflammation in the pre...