Article
Food Science & Technology
Araceli Munoz-Garach, Isabel Cornejo-Pareja, Miguel angel Martinez-Gonzalez, Monica Bullo, Dolores Corella, Olga Castaner, Dora Romaguera, Jesus Vioque, Angel M. Alonso-Gomez, Julia Warnberg, J. Alfredo Martinez, Luis Serra-Majem, Ramon Estruch, M. Rosa Bernal-Lopez, Jose Lapetra, Xavier Pinto, Josep A. Tur, Jose Lopez-Miranda, Aurora Bueno-Cavanillas, Miguel Delgado-Rodriguez, Pilar Matia-Martin, Lidia Daimiel, Vicente Martin Sanchez, Josep Vidal, Lucia Prieto, Emilio Ros, Fernando Fernandez-Aranda, Lucia Camacho-Barcia, Carolina Ortega-Azorin, Maria Soria, Miquel Fiol, Laura Compan-Gabucio, Leire Goicolea-Guemez, Jessica Perez-Lopez, Nuria Goni, Judith Perez-Cabrera, E. Sacanella, Jose Carlos Fernandez-Garcia, Leticia Miro-Moriano, M. Gimenez-Gracia, C. Razquin, Indira Paz-Graniel, Patricia Guillem, Maria Dolors Zomeno, Manuel Monino, Alejandro Oncina-Canovas, Itziar Salaverria-Lete, Estefania Toledo, Jordi Salas-Salvado, Helmut Schroder, Francisco J. Tinahones
Summary: The study found that greater consumption of milk and dairy products may be associated with a higher risk of cognitive decline, particularly whole-fat milk. Conversely, lower milk intake was linked with less risk of cognitive impairment.
MOLECULAR NUTRITION & FOOD RESEARCH
(2021)
Article
Geriatrics & Gerontology
Sarah L. Perrott, Kathryn Martin, Victoria L. Keevil, Nicholas J. Wareham, Kay -Tee Khaw, Phyo Kyaw Myint
Summary: Calcaneal ultrasound (BUA) can predict future physical capability among middle-aged and older adults, providing a way to identify individuals at risk of age-related deterioration of health.
Article
Agriculture, Dairy & Animal Science
Magdalena Stobiecka, Jolanta Krol, Aneta Brodziak
Summary: Consumption of food products rich in natural antioxidants improves the antioxidant status and reduces the risk of civilization diseases; milk and dairy products are rich sources of antioxidant compounds that can be enhanced through animal nutrition or processing modifications.
Review
Biochemistry & Molecular Biology
Ruben Agregan, Noemi Echegaray, Maria Lopez-Pedrouso, Radwan Kharabsheh, Daniel Franco, Jose M. Lorenzo
Summary: Proteomics has made significant advances in the field of medicine and has applications in other scientific areas, such as the study of milk. Milk proteomics can help characterize milk samples and products in detail, with significant applications in industry for quality control and improvement.
Article
Multidisciplinary Sciences
Mustafa Z. Mahmoud, Rob Davidson, Walid Kamal Abdelbasset, Moram A. Fagiry
Summary: The effects of ultrasonic wave vibration, streaming, and cavitation have expanded the usage of ultrasound in milk and dairy industries. This review focuses on the latest achievements in ultrasonic processing of milk and dairy products. The utilization of ultrasonic processing in milk and dairy products has seen significant advances since the millennium, particularly in ultrasonic crystallization, creaming, and fractionation. Non-food contact transducers, which are scalable and better suited for industrial processes, have emerged as a promising technology. Large-scale processing equipment, either alone or in combination with other technologies, will help further enhance microbial reduction processes.
JOURNAL OF RADIATION RESEARCH AND APPLIED SCIENCES
(2022)
Article
Food Science & Technology
Aili Li, Yiming Ma, Nan Cui, Xinyue Zhang, Qingfang Zheng, Peng Du, Mingshuang Sun
Summary: This paper discusses the relationship between dental caries and daily diet and nutritional intake. Dairy products, rich in nutrients, have a low caries effect. Through functional and active components, especially dairy products containing probiotics, dental caries can be managed. This research provides theoretical reference for the prevention and treatment of dental caries through scientific milk consumption in the future.
JOURNAL OF FUNCTIONAL FOODS
(2023)
Review
Nutrition & Dietetics
Alicja Ewa Ratajczak, Agnieszka Zawada, Anna Maria Rychter, Agnieszka Dobrowolska, Iwona Krela-Kazmierczak
Summary: Osteoporosis affects women twice as often as men, emphasizing the importance of maintaining proper peak bone mass. Milk and dairy products are important calcium sources, with dietary recommendations playing a key role in preventing osteoporosis.
Article
Public, Environmental & Occupational Health
Xiaoli Xu, Xue Cheng, Liyun Zhao, Hongyun Fang, Qiya Guo, Lahong Ju, Shujuan Li, Shuya Cai, Wei Piao, Dongmei Yu
Summary: This report reveals that the consumption rate of milk and dairy products among junior high and senior high school students in China is relatively high, but there is still room for improvement. Only a small percentage of students consume enough milk and dairy products daily, emphasizing the need for collaboration among the government, suppliers, schools, and parents to cultivate the habit of including dairy in children and adolescents' diet.
Review
Biochemistry & Molecular Biology
Li Chen, Emilia Bagnicka, He Chen, Guowei Shu
Summary: This review summarizes the recent progress on fermented goat dairy products, including probiotic selection, composition comparison to fermented cow milk, health effects, and related mechanisms. Fermented goat milk has a better nutritional profile and higher functional value compared to fermented cow milk. The study also highlights the potential of fermented goat dairy products in the future market.
Review
Chemistry, Applied
Qi Chen, Meng Meng, Wang Li, Ying Xiong, Yong Fang, Qinlu Lin
Summary: This review highlights the recent advances in immunosensors, aptasensors, and other emerging receptor-based sensors for the detection of AFM(1) in milk and dairy products. It discusses their unique advantages, drawbacks, and future opportunities and challenges.
Review
Food Science & Technology
Fateme Adinepour, Shiva Pouramin, Ali Rashidinejad, Seid Mahdi Jafari
Summary: This article reviews the recent literature on the addition of encapsulated bioactives to milk and dairy products. Encapsulation techniques can protect sensitive compounds and prevent adverse interactions with milk compounds. However, there are challenges in applying this technology in the dairy industry.
FOOD RESEARCH INTERNATIONAL
(2022)
Review
Food Science & Technology
Slim Smaoui, Maria Tarapoulouzi, Sofia Agriopoulou, Teresa D'Amore, Theodoros Varzakas
Summary: Food fraud, including adulteration, counterfeiting, substitution, and inaccurate labeling, is a significant concern due to economic interests and consumers' health protection. Animal origin food products, such as milk, dairy products, meat and meat products, eggs, and fishery products, are commonly adulterated. Detecting adulteration is vital to prevent unfair competition and protect consumers' rights. Accurate and automated analytical techniques, combined with chemometric tools, provide reliable information on adulteration and fraud. This review presents recent advances in analytical techniques and chemometric approaches for addressing authenticity issues in animal origin food products.
Article
Nutrition & Dietetics
Maximilian Andreas Storz, Maria Brommer, Mauro Lombardo, Gianluca Rizzo
Summary: With the increasing adoption of plant-based diets, more and more individuals in the United States are switching from cow milk to plant-based milk alternatives. Soy milk, a common substitute, has higher levels of polyunsaturated fatty acids and fibers. However, there is limited knowledge about soy milk consumption in the US. Using data from NHANES, this study assessed soy milk usage and identified potential predictors for its consumption. The study found that soy milk consumption was reported by 2% of individuals in the NHANES 2015-2016 cycle and 1.54% in the NHANES 2017-2020 cycle. Ethnicity, education level, and physical activity were identified as significant predictors for soy milk consumption.
Article
Nutrition & Dietetics
Jin-Ran Chen, Hallie A. Samuel, Julie Shlisky, Clark R. Sims, Oxana P. Lazarenko, D. Keith Williams, Aline Andres, Thomas M. Badger
Summary: This study aimed to investigate the early effects of soy-based infant formula on bone metabolism and structure. It found that 6-month-old infants who consumed soy-based infant formula showed improved bone metabolism, but no significant differences in bone metabolism or density were observed between ages 2 and 6.
AMERICAN JOURNAL OF CLINICAL NUTRITION
(2023)
Article
Multidisciplinary Sciences
Beatrix Sik, Henrietta Buzas, Viktoria Kapcsandi, Erika Lakatos, Fanni Daroczi, Rita Szekelyhidi
Summary: The aim of this study was to determine the antioxidant capacity and total polyphenol content of raw milk, dairy products, and by-products, and it found that milk and dairy products are excellent sources of antioxidants and polyphenols.
JOURNAL OF KING SAUD UNIVERSITY SCIENCE
(2023)