• Several studies indicate that regular intake of milk products cultured with probiotic bacteria can help keep the skin hydrated, robust, and healthy looking. • The effects of cultured milk products on skin health are thought to involve crosstalk between the gastrointestinal and immune systems. • Proposed mechanisms for the effects include suppression of gut phenols, release of bioactive milk p...

Fermentation of milk enhances its nutritional value through improved bioavailability of nutrients and production of bioactive substances which have biological functions. Cultured buttermilk, it is an important fermented milk in the world. It is obtained from pasteurized skim or partly skim milk cultured with Lactococci and Lactobacilli as well as aroma producing strains. Lactic acid bacteria (L...

backgrounds and aims: healthy milk and dairy products are important in human nutrition  because of the high value of the food. contaminated raw milk is the mainly way of transmition of brucellosis to humans.unpasteurized milk and dairy products can contagion to human and cause mallta fever. so brucellosis is an important zoonotic disease in human and animals especially domestic animals. the aim...

Buttermilk is a dairy ingredient widely used in the food industry because of its emulsifying capacity and its positive impact on flavor. Commercial buttermilk is sweet buttermilk, a by-product from churning sweet cream into butter. However, other sources of buttermilk exist, including cultured and whey buttermilk obtained from churning of cultured cream and whey cream, respectively. The composi...

Here, we present the draft genome of Enterococcus hirae INF E1, found as a contaminant in cultured milk and studied for its ability to metabolize milk fat globule membrane glycoconjugates.

Aim: To determine the prevalence of tuberculosis among traditional milking cows in southern Zambia and isolation of Mycobacterium spp from the tuberculin positive cow's milk. Materials and Methods: A total of 1,025 cows originating from traditional cattle sector, in Mapepe, Magoye, Monze, Batoka, GARTBatoka, Kalomo areas of Zambia, supplying major quantity of milk to milk processors, were teste...

background and objectives: staphylococcal food poisoning is a gastrointestinal disease, which is caused by consumption of contaminated food with enterotoxins produced by staphylococcus aureus (ses). milk and its products are known sources of food borne diseases. this study was carried out to evaluate the prevalence of enterotoxigenic s. aureus strains in organic milk and cheese in tabriz - iran...