Soy consumption has been associated with a reduced risk of prostate cancer. The mechanism for this association may involve the effect of soy on the endocrine system. We conducted a randomized dietary intervention study to determine the effects of soy consumption on serum levels of steroid hormones in men. Thirty-five men were randomly assigned to either a soymilk-supplemented group or a control...

Fermentation is a promising solution to valorize cheese whey, the main by-product of dairy industry. In Parmigiano Reggiano production, natural whey starter (NWS), an undefined community thermophilic lactic acid bacteria, obtained from previous day residual through incubation at gradually decreasing temperature after curd cooking. The aim this study was investigate effect fermentation regime (s...

The effect of fermented soymilk on rats fed a high cholesterol diet was investigated to clarify the cholesterol-lowering function. Male Sprague-Dawley rats aged 7 weeks were fed a control diet (1% cholesterol, high cholesterol diet), high cholesterol diet containing 11.7% fermented soymilk diet (5% soy protein as final concentration, F-5), or high cholesterol diet containing 23.4% fermented soy...

Cell immobilization is an alternative to microencapsulation for the maintenance of cells in a liquid medium. However, artificial immobilization carriers are expensive and pose a high safety risk. Okara, a food-grade byproduct from soymilk production, is rich in prebiotics. Lactobacilli could provide health enhancing effects to the host. This study aimed to evaluate the potential of okara as a n...

The aims of this study were to estimate the effect cow breed on milk protein profile, and assess relationship between profile coagulation properties (MCP) predicted with mid-infrared spectroscopy (MIRS). dataset included 173,841 test-day observations 12,533 specialised (Holstein-Friesian [HF] Brown Swiss [BS]) dual-purpose cows (Simmental [SI] Alpine Grey) sampled in 488 multi-breed herds. Fixe...

today, by increase in production capacity of dairy manufactures, high amounts of whey is produced as a by product of cheese production. in recent decays, high amount of whey production sometimes up to 8 times more than produced cheese-, its high bod and its environmental problems caused in particular attention to whey processing and its usage in food products. according to promotions occurred i...