if cadmium concentrations rise to unsafe levels in meat and dairy products human health and New zealand's agricultural economy could be jeopardized.
and have a greater protein efficiency rate than those from cow's milk or soya so they could be used to feed humans
#Corralling milk microbes that survive pasteurizationcorralling desperados with names like bacillus and paenibacillus will require ingenuity and an arsenal of weapons.
These outlaws aren't rustling cattle--they're making milk sour and cheese soft and crumbly.
However microbes--known as thermoduric--can survive pasteurization according to South dakota State university dairy science professor Sanjeev Anand.
The Agricultural Experiment Station researcher has begun developing ways to combat heat-resistant microorganisms a major challenge for the world's dairy industry.
His work is supported also by the Dairy Research Institute and the Midwest Dairy Food Research center.
and form colonies on the contact surfaces inside the milk-processing equipment according to Anand. As the colony expands the layers form a biofilm that feeds
Milk products containing high microbe counts have flavor texture and spoilage problems Anand explains. In addition some spore formers produce harmful toxins.
Milk cheese milk powder and environmental samples were collected from 10 dairies in eastern South dakota and three processing plants outside the state.
South dakota's dairy industry produces 1. 8 billion pounds of milk and 232 million pounds of cheese producing a total economic impact of $1. 28 billion a year.
Seven plants across the state process milk with another set to begin operation in Brookings this year.
The information gathered is shared with producers and the dairy industry Anand points out. This helps establish a link with management practice to bring these counts down at a producer level
which form on joints plate heat exchangers and filtration membranes within the milk processing equipment. Each organism gathered from the dairy facilities is being isolated
and cultured to develop single and multi-species biofilms. Under lab conditions a biofilm can takes anywhere from 12 to 48 hours to form he comments.
which simulate the continuous flow of milk or whey. This is closer to the real system Anand says though the bioreactors are pressurized not like the automatic processing system.
Damaging equipmentwhen spore formers persist in an environment they can also do irreversible damage to the stainless steel contact surfaces within the milk-processing equipment Anand explains.
Continued support from Dairy Research Institute will allow the research team to look at modifying the contact surfaces within the equipment to reduce the ability of these microbes to colonize
Through this multipronged approach at lowering thermoduric microbe levels the SDSU researcher hopes to improve the quality safety and shelf life of dairy products.
#Drink milk? Women who do may delay knee osteoarthritisnew research reports that women who frequently consume fat-free
or low-fat milk may delay the progression of osteoarthritis (OA) of the knee. Results published in the American College of Rheumatology (ACR) journal Arthritis Care
Yogurt did not impact OA progression in men or women. OA is a common degenerative joint disease that causes pain
Milk consumption plays an important role in bone health explains lead author Bing Lu M d. Dr. P. H. from Brigham & Women's Hospital in Boston Mass.
Our study is the largest study to investigate the impact of dairy intake in the progression of knee OA.
Subjects included 888 men and 1260 women who had follow-up at 12 24 36 and 48 months As the intake of milk increased from none to less than 3 4-6
No association between milk consumption and joint space width decrease was reported in men. Our findings indicate that women who frequently drink milk may reduce the progression of OA concludes Dr. Lu.
Further study of milk intake and delay in OA progression are needed. In a related editorial also published in Arthritis Care & Research Shivani Sahni Ph d. and Robert Mclean D. Sc.
M p h. from Harvard-affiliated Hebrew Seniorlife Institute for Aging Research agree With the aging population
or low-fat milk consumption may slow the progression of OA among women who are burdened particularly by OA of the knee
In 2010 Mcdonald's and Burger king began to advertise apples and milk in kids meals. Sargent and his colleagues studied fast food television ads aimed at children from July 2010 through June 2011.
dairy consumptiongreenhouse gas emissions from food production may threaten the UN climate target of limiting global warming to 2 degrees Celsius according to research at Chalmers University of Technology Sweden.
Emissions from agriculture threaten to keep increasing as global meat and dairy consumption increases. If agricultural emissions are addressed not nitrous oxide from fields
and dairy consumption is key to bringing agricultural climate pollution down to safe levels says Fredrik Hedenus one of the study authors.
or technology these growing numbers of people eating more meat and dairy entail increasing amounts of climate pollution from the food sector.
and dairy production as well as with the aid of new technology says co-author Stefan Wirsenius. But the potential reductions from these measures are limited fairly
if meat and dairy consumption continue to grow. Beef and lamb account for the largest agricultural emissions relative to the energy they provide.
Cheese and other dairy products will account for about one quarter of total agricultural climate pollution. Story Source:
Decker also said that cattle breeding is important for animal farmers looking to maximize their herds'meat and dairy production.
whether that is through breeding more disease-resistant animals or finding ways to increase dairy or beef production.
In 2013 an estimated 65000 women were diagnosed with carcinoma in situ a noninvasive breast cancer that affects the milk ducts and lobules of the breast according to the American Cancer Society.
He and doctoral student Kaushalkumar Dave are developing a new method to deliver cancer-fighting drugs directly to the milk ducts where more than 95 percent of breast cancer originates.
Delivering drugs through milk ductsanti-cancer drugs such as tamoxifen are administered normally through an oral tablet so the medication must travel through the bloodstream before reaching the breast tissue explains Perumal.
The drug will then be absorbed through openings in the nipples directly into the milk ducts.
because they can make cows infertile lower milk production and because those maladies are linked often to bacteria he said.
and at the Dairy Unit on the Gainesville campus. Jeong and his research team infused chitosan microparticles â an antimicrobial material derived from dissolved shrimp shells â into diseased cow uteri.
but can contaminate beef unpasteurized milk soft cheeses made from raw milk and raw fruits and vegetables that haven't been washed properly The most recent outbreak of meat-traced E coli was in 2010 according to the Centers for Disease Control and Prevention.
Case study on Austrian curd cheeseif food products are produced not in a hygienic environment consumers can face the threat of dangerous pathogens.
when two different strains of Listeria monocytogenes were found in the traditional Austrian curd cheese known as Quargel. 34 people were infected
This pathogen can be present in raw milk and soft cheeses smoked fish raw meat and ready-to-eat products.
In 2009 and 2010 a dairy in Hartberg (Styria Austria) produced Quargel cheese contaminated with Listeria monocytogenes leading to a multinational listeriosis outbreak in Austria Germany
and the Czech republic ultimately forcing the dairy to shut down. Detective work: finding the sourcei'm happy to report that we see relatively few cases of listeriosis here in Austria.
When an outbreak occurs though the disease has among the highest mortality rate of all food-borne illnesses explains lead author Kathrin Rychli from the Institute for Milk Hygiene Milk Technology and Food Science at the University of Veterinary medicine Vienna.
Austria-wide the Institute for Milk Hygiene Milk Technology and Food Science at the University of Veterinary medicine Vienna offers effective Listeria monitoring and a range of molecular and microbiological examination methods for the food industry.
Therefore experts recommend pregnant women to avoid raw milk raw meat and raw fish products. Story Source:
whether a carton of milk has turned sour or a can of green beans has spoiled without opening the containers according to researchers.
and tested the tags using E coli (food-spoiling bacteria that cause gastrointestinal problems) in milk as a reference model.
We successfully synchronized at multiple temperatures the chemical evolution process in the smart tag with microbial growth processes in the milk according to Zhang.
#Africans ability to digest milk linked to spread of cattle raisingbabies are born with the ability to digest lactose the sugar found in milk
and offers support to the idea that the ability to digest milk was a powerful selective force in a variety of African populations
which raised cattle and consumed the animals'fresh milk. The research was led by Alessia Ranciaro a postdoctoral fellow in Penn's Department of Genetics in the Perelman School of medicine
and people with northern European ancestry as well as populations from Africa the Arabian peninsula and Central asia with a tradition of fresh milk production and consumption continue to express the lactase enzyme into adulthood.
But these variants didn't completely account for the reason why some Africans were able to digest milk Ranciaro said.
It requires participants to fast overnight have measured their blood sugar then drink a sweet beverage containing the equivalent lactose of one to two liters of cow's milk
Some groups that appeared to be able to digest milk lacked any genetic sign of this ability.
Another possibility is that commensal bacteria in the gut could offer humans a helping hand in digesting milk.
#Claim that raw milk reduces lactose intolerance doesnt pass smell test, study findssome sour news for lactose-intolerant people who hoped that raw milk might prove easier to stomach than pasteurized milk:
A pilot study from the Stanford university School of medicine shows little difference in digestibility between the two.
and deflate some of the claims surrounding raw or unpasteurized milk. It's not that there was a trend toward a benefit from raw milk
and our study wasn't big enough to capture it; it's that there was no hint of any benefit said nutrition expert Christopher Gardner Phd professor of medicine at the Stanford Prevention Research center
Although relatively few people drink raw milk--it's thought to comprise less than 1 percent of milk consumed nationwide--Gardner said he believes in making sure that the claims regarding foods
For people who are lactose-intolerant eating dairy products can be painful. Their bodies lack enough lactase
which is the enzyme that breaks down lactose the sugar in milk and milk products.
But many people who report discomfort after consuming dairy products haven't been tested formally for the condition making it difficult to know how many meet the clinical standards for lactose-intolerance Gardner said.
In recent years proponents of raw milk have cited examples of lactose-intolerant people who were able to drink raw milk without consequences.
Some raw-milk producers claim that because the product isn't pasteurized it contains good bacteria that can increase lactose absorption.
me because regardless of the bacteria raw milk and pasteurized milk have the same amount of lactose in them Gardner said.
The trial had a crossover design meaning the participants each consumed three different types of milk during the course of the study:
pasteurized milk raw milk and soy milk which doesn't have served lactose and as a control. The crossover design is really compelling
because it means each participant can evaluate their symptoms in the same way as they drink the different kinds of milk Gardner said.
which to consume the different milks which were provided in unlabeled containers. Additionally small amounts of sugar-free vanilla syrup were added to all three milks to make it more difficult for the participants to know which one they were drinking.
For eight days the participants consumed one type of milk with the quantities increasing between days two (4 ounces of milk) and seven (24 ounces.
On the first and eighth days they consumed 16 ounces of milk and underwent breath tests days to gauge the amount of hydrogen they were exhaling.
or a smaller portion of the milk on any of the days if their symptoms became too severe.
which they consumed no milk products the participants repeated the process for the two other types of milk.
When the team compared the hydrogen breath test results they found little difference between the consumption of raw milk and pasteurized milk.
In fact the hydrogen levels on the first day of the eight-day period were higher for raw milk than for pasteurized milk
The participants also didn't notice a difference in the severity of their symptoms when drinking raw versus pasteurized milk.
when they consumed the largest amount--24 ounces in one sitting--of either raw or pasteurized milk.
when drinking the most of both types of dairy milk. In the final tally Gardner noted that 13 of the 16 participants were willing to drink the full 24 ounces of both raw milk and pasteurized milk.
I was stunned that so many of them tolerated that much milk because these were people who are clinically lactose-intolerant he said.
She remembers drinking raw milk as a young girl at her grandmother's farm but said that in her 30s she began developing discomfort
when she drank milk. By participating in this trial I realized that milk is everywhere--it's in salad dressing it's even in bread Gabashvili said.
She used to purchase lactose-free products but has stopped since because she found she liked soy milk after drinking it during the trial
and she also discovered she could tolerate small amounts of pasteurized milk. Although the number of participants was said small Gardner the pilot study is a solid first step
He said future studies should note that the participants were willing to tolerate the discomforts of drinking milk for eight days which he believed was long enough to determine
whether their digestive systems adapted to the additional bacteria in raw milk. We brought in focus groups of lactose-intolerant people to get feedback before we started the study
and unsaturated fats from milk products and spreads were some of the healthy components whereas sausages eggs sweets sugary drinks salty fish and saturated fats from milk products and spreads were indicated as unhealthy.
Previous studies on diet and dementia have focused mainly on the impact of single dietary components.
and sub-optimal housing the cows produce much less milk and the costs of feed and husbandry far exceed those of native breeds.
Also with some supplements animals can produce more milk and meat for proportionally less greenhouse gas.
Raising animals for milk and meat is considered often at odds with the challenge of feeding a growing human population
Turn your old milk jugs into 3-D printer filamentmaking your own stuff with a 3d printer is vastly cheaper than
Yet you can drive the cost down even more by making your own filament from old milk jugs.
A study led by Joshua Pearce of Michigan Technological University has shown that making your own plastic 3d printer filament from milk jugs uses less energy--often a lot less than recycling milk jugs conventionally.
Pearce's team did a life-cycle analysis on a run-of-the-mill milk jug made from HDPE plastic.
which collects and processes plastic locally turning milk jugs into filament at home uses about 3 percent less energy.
And recycling your own milk jugs uses 90 percent less energy than making virgin plastic from petroleum.
(salty and sweet snacks white bread desserts processed meat products) and traditional (potatoes fish gravy cooked vegetables low fat milk.
and soybean along with meat and dairy products for most of their food said lead author Colin Khoury a scientist at the Colombia-based International Center for Tropical agriculture (CIAT) which is a member of the CGIAR Consortium.
or milk allergies but my daughter is allergic to wheat cashews eggs and almonds. What can you do about that?'
and had been shown in a previous Stanford study to speed the success of oral immunotherapy for children with milk allergies.
Griffin and colleagues found regional self-reliance to be highest for animal-based products particularly milk and eggs.
The region produces about as much fluid milk as it consumes and about 70%of the amount of eggs consumed.
which emphasize fruits vegetables and low-fat dairy products Griffin noted. The authors note that agricultural growth in the region will be challenging because of land use patterns.
The research published today in PLOS ONE shows dairy calves become better at learning when a buddy system is in place.
We recommend that farmers use some form of social housing for their calves during the milk feeding period.
Backgroundthe study conducted at UBC's Dairy Education and Research Centre in Agassiz B c. involved two cognitive tests for two groups of Holstein calves housed in individual pens or in pairs.
In the second test the calves were taught to complete a simple task approaching a black bottle full of milk
and produce more milk when they eat energy-rich diets that include grain supplements or improved forages.
This means that more livestock can be raised on less land and with fewer emissions per pound of meat or milk produced.
or low-fat dairy beans nuts and seeds in the appropriate amounts you are able to get many of the nutrients your body needs all with relatively low amounts of calories says registered dietitian nutritionist and Academy spokesperson
and the ingredients that make chocolate--whether milk dark or white--a memorable treat. Cocoa Seeds Not Beanscocoa comes from the cocoa plant grown in the remote areas of West Africa Asia and South america.
and milk to create chocolate bars and candy. Dark chocolate is at least 35 percent cocoa liquor;
Dairy-based chocolate provides calcium. Chocolate Safetythe roasting process kills bacteria on the cocoa seeds.
or checking the expiration date on a gallon of milk. Each consumer has a set of values
and safety were the most important values consumers placed on buying popular livestock products--milk ground beef beef steak and chicken breast.
The popular products they chose to examine included milk ground beef beef steak and chicken breast. The 11 food values they chose to examine included freshness health hormone-free/antibiotic-free animal welfare taste price safety convenience nutrition origin and environmental impact.
and it was either first or second most important for milk ground beef beef steak and chicken breast.
Returning to the pots the Bristol team used a compound-specific carbon isotope technique they have developed to identify the actual fats preserved in the cooking pots showing that dairy products dominated the menu right across Britain
The ability to milk animals was a revolution in food production as for the first time humans did not have to kill animals to obtain food.
The use of cattle for dairy products from the earliest Neolithic confirms the view that farming was introduced by experienced immigrants.
Whilst we like to think of ourselves as a nation of fish eaters with fish and chips as our national dish it seems that early British farmers preferred beef mutton and milk.
#Cows milk protein measurement standard expanded for greater consumer protection, harmonized tradeidf and ISO have joined forces to expand the scope of an international standard used worldwide in the dairy industry to measure the protein content of cow's milk.
The Kjeldahl method now encompasses milk from other species as well as internationally traded dairy products covered by Codex standards.
The revised Standard reconfirms the crucial role of the Kjeldahl method in trade harmonization and enhances consumer protection safeguards.
Pivotal role in tradethe Kjeldahl method plays a pivotal role in national and international trade for example in calculating fair milk payments for dairy farmers controlling manufacturing processes
This standard is about the determination of one of the major components in milk and many milk products in fact the component that accounts for over 50%of the market value of milk Dr. Harrie van den Bijgaart Chair of the ISO
Technical Committee on Milk and Milk Products explained. This combined with the fact that international collaborative studies of the method had been conducted for liquid bovine whole milk only thus far illustrated the need to validate the method for products other than bovine whole milk.
IDF and ISO experts have modified now successfully and scientifically validated the method so that it applies to a wide range of dairy products.
In addition to liquid bovine whole milk the method can now be applied to bovine milk with reduced fat content goat whole milk sheep whole milk cheese dried milk
and dried milk products including milk-based infant formulae milk protein concentrate whey protein concentrate casein and caseinate Dr. Jaap Evers Chair of the IDF Methods Standards Steering Group explained.
The validation of this method for more products will also provide better guarantees to consumers that the labelled content of milk products was determined with globally standardized methodology Dr. van den Bijgaart added.
Greater harmonization around the worldthe global impact of IDF/ISO analytical methods is illustrated by the fact that many of these methods are referenced in national and regional regulations
and that over 60 have been adopted by the Codex alimentarius. These methods have become the international references for the testing of milk and dairy products.
The next step is to submit the revised Kjeldahl method for endorsement to Codex alimentarius. One of the major benefits of international adoption of the revised method is that it will result in greater harmonization of protein analysis across the globe thereby minimizing the risk
Given the increasing global demand for milk and milk products standardization is ever more important to ensure food safety food quality and fairness in international trade.
The above story is provided based on materials by IDF (International Dairy Federation. Note: Materials may be edited for content and length h
and milk researchers say. Methanogens are additionally a factor in human nutrition. The organisms live in the large intestine where they enhance the breakdown of food.
#Study shows yogurt consumption reduces the risk of type 2 diabetesnew research published in Diabetologia (the journal of the European Association for the Study of Diabetes) shows that higher consumption of yoghurt compared with no consumption can reduce the risk of new
%Scientists at the University of Cambridge found that in fact higher consumption of low-fat fermented dairy products which include all yoghurt varieties
Dairy products are an important source of high quality protein vitamins and minerals. However they are also a source of saturated fat
instead recommending they replace these with lower fat options Previous studies on links between dairy product consumption (high fat
Thus the nature of the association between dairy product intake and type 2 diabetes remains unclear prompting the authors to carry out this new investigation using much more detailed assessment of dairy product consumption than was done in past research.
This allowed the researchers to examine the risk of diabetes in relation to the consumption of total dairy products and also types of individual dairy products.
The consumption of total dairy total high-fat dairy or total low-fat dairy was associated not with new-onset diabetes once important factors like healthier lifestyles education obesity levels other eating habits
and total calorie intake were taken into account. Total milk and cheese intakes were associated also not with diabetes risk.
In contrast those with the highest consumption of low-fat fermented dairy products (such as yoghurt fromage frais
When examined separately from the other low-fat fermented dairy products yoghurt which makes up more than 85%of these products was associated with a 28%reduced risk of developing diabetes.
This risk reduction was observed among individuals who consumed an average of four and a half standard 125g pots of yoghurt per week.
The same applies to other low-fat fermented dairy products such as low-fat unripened cheeses including fromage frais and low-fat cottage cheese.
A further finding was that consuming yoghurt in place of a portion of other snacks such as crisps also reduced the risk of developing type 2 diabetes.
While this type of study cannot prove that eating dairy products causes the reduced diabetes risk dairy products do contain beneficial constituents such as Vitamin d calcium and magnesium.
In addition fermented dairy products may exert beneficial effects against diabetes through probiotic bacteria and a special form of Vitamin k (part of the menaquinone family) associated with fermentation.
therefore helps to provide robust evidence that consumption of low-fat fermented dairy products largely driven by yoghurt intake is associated with a decreased risk of developing future type 2 diabetes.
and sugary drinks is bad for our health it is very reassuring to have messages about other foods like yoghurt
and low-fat fermented dairy products that could be good for our health. Story Source: The above story is provided based on materials by Diabetologia.
#Difficult dairy policy debate: Its not over yetandrew Novakovic is a professor in Cornell University's College of Agriculture and Life science's Dyson School of Applied Economics and Management
whose research focuses on the U s. dairy industry and federal policy related to dairy other agriculture and food.
He explains the complex new dairy policy which the Senate is expected to vote on early this week.
and Senate versions of the farm bill the dairy section was reported often as an especially difficult sticking point.
and redefines financial stress according to returns over feed costs instead of just the price of milk.
The Margin Protection Program for Dairy Producers (MPP) is a voluntary program that pays participating farmers an indemnity when a national benchmark for milk income over feed costs falls below an insured level.
The Dairy product Donation Program (DPDP) is a program that requires the Secretary of Agriculture to immediately procure
and distribute certain dairy products when the new national benchmark margin falls below the lowest margin level specified for the MPP.
and provide dairy products for a variety of food assistance programs. A new paper by Novakovic and others titled:
The Dairy Subtitle of the Agricultural Act of 2014 is available for download at: https://cornell. box. com/Farmbill2014story Source:
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