Consumption of raw cow's milk instead of industrially processed milk has been reported to protect children from developing asthma, allergies, and respiratory infections. Several heat-sensitive milk serum proteins have been implied in this effect though unbiased assessment of milk proteins in general is missing. The aim of this study was to compare the native milk serum proteome between raw cow'...

introduction: flavored milk is a healthy beverage, nutritious, delicious and thirst elimination by a large group of people, especially children consumed. therefore, the need to find different ways to enhance the nutritional value of milk and its products is of many researchrs’ interest.pomegranate fruits peel is an inedible part obtained during processing of pomegranate juice. pomegranate peel ...

Background: Aflatoxin M1 (AFM1) is a mycotoxin found in milk that has a carcinogenic effect and poses significant public health risks. Since the human population's consumption of milk and milk products are quite high, thereby increasing the risk of exposure to AFM1 is of great threat. To assess public health hazards associated with the occurrence of AFM1 in Ultra High Temperature (UHT) milk, a ...

Bovine milk provides essential nutrients, including immunologically important molecules, as the primary source of nutrition to newborns. Recent studies showed that RNAs from bovine milk contain immune-related microRNAs (miRNA) that regulate various immune systems. To evaluate the biological and immunological activity of miRNAs from milk products, isolation methods need to be established. Six me...

Introduction Allergy to cow’s milk (CM) proteins has as major allergens caseins (60%), b-lactoglobulin (9%) and a-lactalbumin (4%). Thermal processes for milk industrialization include: pasteurization (low: 63 ° C for 30 min or High: 72 ° C for 15 seconds), UHT heating (145 ° C for 1-2s) and sterilization (115 ° C for 15 min).It’s accepted that these processes denature milk proteins in differen...

The aim of this chapter is to communicate the underlying principles for producing heattreated milk which is safe and of high quality, based on many years of experience which has been gained from teaching, research and troubleshooting. Although a small amount of milk is still sold as ‘untreated’ or raw, the two main heat treatments used for milk sold in the retail sector are pasteurisation and s...

BACKGROUND Previous studies document decreases in lunchtime milk consumption immediately after flavored milk is removed. Less is known about longer-term effects. OBJECTIVE Plain milk selection and consumption were measured the first year flavored milk was removed in a school district (2010 to 2011 [Time 1]) and 2 years later (2012 to 2013 [Time 2]). Four behavioral economic interventions to p...

Development of malodourous compounds, hexanal and p-vinyl guaiacol (PVG), in UHT model liquid systems fortified with wholegrain oat were evaluated. Single and mixed systems using oat powder (3, 5, and 7% w/w), skim milk powder (SMP, 2.8% w/w) and sucrose (6.7% w/w) were subjected to UHT treatment and 29 days ambient storage. Both chromatographic analyses and panellists' perceived aroma intensit...