Milk is considered a wholesome food and largely consumed globally. The bovine caprine are the foremost source of milk, which also played noteworthy role in social-economic development both developed under-developed countries. composition milk significantly depends upon environmental conditions, genetics, type breed, other internal external factors. protein, carbohydrate, lipid vitamin mineral c...

An ashless dialysis-based method for the convenient and timely removal of strontium from milk radioanalysis has been described samples ranging 100 to 500 mL following a brief (30 min) treatment with formaldehyde solution. Overall recovery is suitably high remarkably consistent across all sample sizes (81–84%), final isolation comfortably achieved within 32 h. For carrier quantification quality ...

Silymarin is a hepatoprotective mixture of flavonolignans and flavonoids extracted from the seeds of milk thistle (Silybum marianum L. Gaertn). This study investigates the effect of major bioactive constituents from silymarin, silybin A, silybin B, isosilybin A, isosilybin B, silydianin, silychristin, isosilychristin, and taxifolin, on the expression of ABCA1, an important cholesterol efflux tr...

Judgments of naturalness of foods tend to be more influenced by the process history of a food, rather than its actual constituents. Two types of processing of a “natural” food are to add something or to remove something. We report in this study, based on a large random sample of individuals from six countries (France, Germany, Italy, Switzerland, UK and USA) that additives are considered defini...

Introduction In recent years, milk constituents have become recognized as functional foods, suggesting their use has a direct and measurable effect on health outcomes.1 Whey, a by-product of cheese and curd manufacturing, was once considered a waste product. The recognition of whey as a functional food with nutritional applications has elevated whey to a co-product in the manufacturing of chees...