USING CELLULOSE GUM TO IMPROVE THE PHYSICOCHEMICAL, RHEOLOGICAL, AND SENSORY PROPERTIES OF LOW-FAT MOZZARELLA CHEESE by Shaymaa Saady Lafta

“…Cellulose gum was added in different ratios of 0.1, 0.2, 0.3, 0.4, and 0.5%, revealing treatments  A1, A2, A3, A4, and A5 to skimmed milk, respectively. As well as the positive control treatment C+ manufactured from whole milk, there is a negative control treatment C- made from skimmed milk without cellulose gum. …”
Get full text

A hypomorphic mutation in the mouse Csn1s1 gene generated by CRISPR/Cas9 pronuclear microinjection by A. V. Smirnov, T. A. Shnaider, A. N. Korablev, A. M. Yunusova, I. A. Serova, N. R. Battulin

“…Caseins are major milk proteins that have an evolutionarily conserved role in nutrition. …”
Get full text

Exclusive Breastfeeding and Associated Factors among Mothers with Twins in the Tamale Metropolis by Rafatu Tahiru, Faith Agbozo, Hmphrey Garti, Abdulai Abubakari

“…Women who were not confident that they could produce enough breast milk were about 83% less likely to practice exclusive breast-feeding (EBF) compared to those who were confident that they could produce enough breast milk (AOR = 0.17; CI = 0.04, 0.73; p-value = 0.017). …”
Get full text

Serological, phenotypic and molecular characterization of brucellosis in small ruminants in northern Algeria by Ibrahim Nabi, Rachid Achek, Rachid Achek, Abdelkadir Karim, Falk Melzer, Hanka Brangsch, Mandy C. Elschner, Heinrich Neubauer, Hosny El-Adawy, Hosny El-Adawy

“…For isolation of Brucella spp., four placentas, two fetuses and forty-four milk samples were subjected to microbiological investigation. …”
Get full text

Influence of Machine Parameters and Coagulant on the Textural Properties of Paneer (Indian Cottage Cheese) by S. Sivaranjani, N. Karpoora Sundara Pandian, S. Parveen, D. Baskaran, V. Arun Prasath, V. Eyarkai Nambi, R. Pandiselvam

“…The texture of paneer manufactured from a developed automatic machine was studied with respect to the processing parameters such as coagulation temperature (70–90°C), pressure (0.3–0.6 MPa), types of coagulant (vinegar and citric acid), and milk (cow, buffalo, and full cream milk). The paneer samples were analysed for texture profile analysis of hardness, adhesiveness, springiness, gumminess, chewiness, and cohesiveness. …”
Get full text

Rheological and Nutritional Properties and Sensory Evaluation of Bread Fortified with Natural Sources of Calcium by Amnah M. A. Alsuhaibani

“…The effect of the fortification of bread with natural sources of calcium such as skim milk powder, egg shell powder, and oyster shell powder at levels of 10%, 2%, and 2%, respectively, on the rheological, nutritional, and sensory properties was determined. …”
Get full text

Too Much Salt to My Taste: An Entity to Think about in Neonatal Hypernatremia: A Case Report and Review of the Literature by Marwa El Masri, Lidiya Samotiy-Hanna, Ramy Ghabril, Yolla Nassif, Dany Al Hamod

“…Upon further investigation, the breast milk sodium content was found to be extremely elevated (90 mEq/L). …”
Get full text

Commerce et logiques d’acteurs dans la région de Kolda au Sénégal by Néné Dia

“…The trade of milk gradually developed in the Kolda region due to the existence of dairy belts and of a dairy basin around Kolda. …”
Get full text

Prevalence of Lameness in Dairy Cows and Associated Risk Factors at Hawassa Town Dairy Farms, Ethiopia by Abebe Tesfaye Gessese, Abayineh Ayele, Mebrie Zemene Kinde, Asefa Asmare

“…The association of lameness prevalence with various risk factors including milking status, exercise, age, parity, milk yield, and lactation stage was statistically tested using logistic regression model. …”
Get full text

Physicochemical Properties, Antioxidant Capacity, and Consumer Acceptability of Ice Cream Incorporated with Avocado ( Persea Americana Mill.) Pulp by Jutamas Moolwong, Worasaung Klinthong, Thanida Chuacharoen

“…The effects of replacing milk fat with avocado on the physical and chemical properties of ice cream and consumer acceptability were evaluated. …”
Get full text

Antimicrobial resistance characterization of Staphylococcus aureus from different animal food origins in Jimma, South Western Ethiopia by Diriba Taddese, Mukarim Abdurahaman, Motuma Debelo, Eshetu Shumi, Gelana Urgessa, Dase Kefyalew, Moa Melaku, Tadele Kebeta, Gazali Abafaji

“…Samples were collected during a cross-sectional study conducted between 2022 and 2023, encompassing milk, beef, eggs, and cheese.Samples were collected from foods of animal origin, including milk, beef, eggs, and cheese. …”
Get full text

Bioactive Compounds in Infant Formula and Their Effects on Infant Nutrition and Health: A Systematic Literature Review by Cristine Couto Almeida, Bianca Figueiredo Mendonça Pereira, Katia Christina Leandro, Marion Pereira Costa, Bernardete Ferraz Spisso, Carlos Adam Conte-Junior

“…Infant formulas are an alternative to replace or supplement human milk when breastfeeding is not possible. The knowledge of human milk’s bioactive compounds and their beneficial effects has attracted the interest of researchers in the field of infant nutrition, as well as researchers of technology and food sciences that seek to improve the nutritional characteristics of infant formulas. …”
Get full text

Parity of Calving Influences the Likelihood of Calves Having Cryptosporidium spp. by Alīna Zolova, Dace Keidāne, Maksims Zolovs

“…The effect of colostrum on calves’ health status was intensively studied, while the role of transition milk was left underestimated. The common practice is to feed calves with an adequate amount of colostrum immediately after calving and soon after feeding calves are weaned from dams. …”
Get full text

FPIES: Reviewing the Management of Food Protein-Induced Enterocolitis Syndrome by Neha Khanna, Kirtika Patel

“…There is some concomitance in cow’s milk and soya induced FPIES. Hence extensively hydrolysed formula is the milk of choice unless breast-feeding is carried out in which case that should be continued. …”
Get full text

Probiotics and functional nutrition products by Yu. О. Shulpekova

“…One of the ways to provide wider «operation» of preventive effect – is addition to fermented-milk products for daily intake.…”
Get full text

Advantages of breastfeeding for the mother-infant dyad by Zuzanna Chęcińska-Maciejewska, Andrzej Ciborek, Hanna Krauss, Magdalena Gibas-Dorna

“…The advantages of breastfeeding for mothers also include protection from lowered mood disorders, lowered risk of some types of cancer and cardio-metabolic disorders, and chronic inflammatory disorders. Modified milk feeding is available when breastfeeding is impossible or unwilling; however, it cannot offer as many vital nutritional and health bene­fits as human milk. …”
Get full text

Culture versus PCR for Salmonella Species Identification in Some Dairy Products and Dairy Handlers with Special Concern to Its Zoonotic Importance by Mayada M. Gwida, Maha A. M. AL-Ashmawy

“…A total of 200 samples of milk and dairy products as well as 120 samples of dairy handlers were randomly collected from different dairy farms and supermarkets in Dakahlia Governorate, Egypt. …”
Get full text

Bone Health by Jacob Young, Jennifer Hillan

“…“When planning your family meals, you probably try to make sure your children get enough calcium and vitamin D, perhaps including a fresh cup of milk. Since milk is full of calcium, vitamin D, and other important nutrients, it’s one of the best foods for building strong bones. …”
Get full text

Bone Health by Jacob Young, Jennifer Hillan

“…“When planning your family meals, you probably try to make sure your children get enough calcium and vitamin D, perhaps including a fresh cup of milk. Since milk is full of calcium, vitamin D, and other important nutrients, it’s one of the best foods for building strong bones. …”
Get full text

Phenotypic characteristics of indigenous dairy buffaloes of Bangladesh by Md O. Faruque, Abdullah I. Omar, Y. Zhang, Md Mohsin T. Raju, Sahed Hossain

“…People of Bangladesh are now aware of outstanding food value of buffalo milk and meat. However, the market share of buffalo milk and meat is very low compared to cattle milk and meat as evidence from the number of buffalo and cattle. …”
Get full text