In this paper we report a case of neonatal chylous ascites the diagnosis of which was made by lymphoscintigraphy and exclusion of all other organic diseases. Initial treatment with skimmed milk feeding was not effective, hence repeated abdominal paracentesis was required to relieve the distension. Total parenteral nutrition combined with intravenous somatostatin eventually resulted in long-term...

OBJECTIVES To investigate the early migration patterns of children who later developed cancer. To test a prior hypothesis that some cancers are initiated by early exposures to toxic atmospheric pollutants from point sources. DESIGN Address changes in children dying from cancer are examined in relation to potentially hazardous sites of several different types. The relative proximities of birth...

The volatile organic compounds present in 18 Zimbabwean naturally fermented milk (amasi) samples and those produced by various yeasts, lactic acid bacteria (LAB) and yeast/ LAB combinations were determined using headspace gas chromatography. The yeast strains used were: Candida kefyr 23, C. lipolytica 57, Saccharomyces cerevisiae 71, C. lusitaniae 68, C. tropicalis 78, C. lusitaniae 63, C. coll...

The present study was conducted on efficiency of utilization of dietary energy for milk production in lactating crossbred cattle. 18 lactating crossbred cattle of early to mid-lactation, approximate body weight (375.39±23.43 kg), milk yield, parity and stage of lactation were divided into three groups of six animals each and were fed 0, 50 and 100% diammonium phosphate (DAP) in the mineral mixt...

Oligosaccharides are the third largest component in human milk. This abundance is remarkable because oligosaccharides are not digestible by the newborn, and yet they have been conserved and amplified during evolution. In addition to encouraging the growth of a protective microbiota dominated by bifidobacteria, oligosaccharides have anti-infective activity, preventing pathogens from binding to i...

Hazard Analysis by Critical Control Points (HACCP) is a systematic approach to the identification, assessment, and control of hazards in the food chain. Effective HACCP requires the consideration of all chemical microbiological, and physical hazards. However, current procedures focus primarily on microbiological and physical hazards, while chemical aspects of HACCP have received relatively litt...

Milk is an excellent source of nutrients. It a balanced diet. Cheeses are fermented milk product. There hunderds cheese types. Cottage dairy product made by the coagulation milk. nutritionally most suitable diet for lactose intolerant people. contains all essential Recently cottage was with use tatri and lemon juice. The do not produce good quality end This project aimed to standardize using fo...