It s one thing to flip a single protein as he did to create transgenic goats that produce spider-silk protein in their milk.
Take for example the ability of most adult humans to process lactose in dairy products. Researchers believe this mutation a kind of gastrointestinal superpower began in Europe some 7500 years ago.
You boil milk or water pour it over some cornmeal and/or wheat flour and a little salt and let the hot mix sit in a warm place overnight until it gets bubbly and smelly from bacterial growth.
Cornmeal and milk accelerate the process and help flavor the bread but they're not essential.
In my experience salt-rising breads made with milk smell like a combination of swiss and parmesan--sharp rather than stinky.
Milk-free salt-rising breads tend to be pungent in their own less cheesy way though one of them my all-time favorite so far came out with a wonderful washed-rind aroma.
Milk in the starter seems to boost the butyric but I've found that even dairy-free breads can sometimes be good and cheesy.
It should be possible to select clostridium cultures and starter ingredients to produce distinctive flavors reliably.
Bring milk just to the boil and pour over dry ingredients. Mix briefly then cover loosely
Ninety-seven per cent of all the methane gas is released by the front end through burps not from the back end Juan Tricarico of the Innovation Center for U s. Dairy a nonprofit research organization told Financial times. Tricarico
In response an international research team suggests eight ways to make ruminant agriculture aising cows goats sheep buffalo camels llamas reindeer and yaks for meat and dairy nvironmentally sustainable.
95 percent of milk in the European union comes from grass-fed livestock the article notes
In the world of recycling mixed plastics (everything beyond water bottles milk jugs and plastic bags) were considered a dead end.
#Breeding For High Milk Production Created Less-Fertile Cowsafter generations of careful breeding dairy cows around the world produce more milk than ever.
The same genes that make cows produce more milk also kill off cow embryos they found.
but at the same time having one copy of each makes a cow produce more milk than normal cows that have two copies.
Those that are shouldn't mate with high-milk-producing cows which may be missing those genes too.
#Personalized biochemical analysis of breast milk to help enhance nutrition for the smallest infantsphysicians in the Neonatal Intensive care unit in the Maxine Dunitz Children's Health Center launched a pilot study in
We believe that analyzing mothers'milk and then adding food supplements accordingly is extremely important to the smallest babies said Simmons the Ruth and Harry Roman Chair in Neonatology in honor of Larry Baum.
In the past all milk was fortified to be the same and it was one-size-fits-all Simmons said.
Now we are moving toward having the ability to personalize each mother's milk to give her baby the precise nutrition the baby needs.
Mothers of the infants in the study provide a sample of breast milk. The sample is put into a device that filters the milk
and performs a spectroscopic analysis of the liquid at wave lengths unique for each nutrient. When the analysis is complete the machine gives a breakdown of the milk's composition of proteins fat and carbohydrates.
This analysis lets us know which babies may need nutritional supplements in addition to their mothers'milk Simmons said.
We hope this additional information could lead to more rapid weight gain and a quicker release from the hospital for these premature infants.
) and a beverage (fountain beverage white milk chocolate milk apple juice. By April 2012 all restaurants in this chain served a smaller size kid fry and a packet of apples with each CMB.
This increase was partially due to small changes in advertising for milk. Interestingly the chocolate milk served in 2012 was of the fat-free variety compared to the 1%milk variety served previously.
It also contained 40 fewer calories. Overall the substitutions in beverage purchases resulted in 6 fewer calories served with the average CMB.
#New role for milk: Delivering polyphenols with anticancer activitypolyphenols found in tea manifest anticancer effects
A new study in the Journal of Dairy Science finds that when epigallocatechin gallate (EGCG) the major extractable polyphenol in green tea and the most biologically active when diluted in skim milk or other milk complexes remains bioactive and continues to reduce colon cancer cell proliferation in culture
at concentrations higher than 0. 03 mg of EGCG/ml. These results support a new role for milk as an ideal platform for delivery of bioactive compounds
and opens the door to a new generation of dairy products providing additional benefits to human health say authors Sanaz Haratifar and Milena Corredig of the Department of Food Science and Department of Human Health
and Nutritional Sciences of the University of Guelph Ontario Canada. The majority of extractable polyphenols in tea are flavan-3-ols commonly referred to as catechins.
or dispersed in milk. The number of living cancer cells (cell viability) was measured and it was shown that EGCG reduced cell viability in a dose-dependent fashion
although at higher concentrations (0. 15 mg/ml and above) the antiproliferative effect of EGCG in water was greater than in milk.
Another experiment evaluated cancer cell proliferation after EGCG was added to different milk products including skim milk milk whey and milk serum.
and EGCG diluted in the milk components at higher EGCG concentrations (0. 8 mg/ml
and above) EGCG reduced cancer cell growth by 80%or more whether diluted in milk or not.
This study showed that the binding of EGCG to the casein micelles did not affect the bioefficacy of EGCG and cell uptake at concentrations higher than 0. 03 mg of EGCG/ml of skim milk.
and vegetable consumption at home by a quarter-to a third-cup and were more likely to choose low-fat or fat-free milk.
#¢Start each day with a healthy breakfast that includes whole grains fat-free or low-fat dairy for calcium and Vitamin d and Vitamin c-rich foods.#¢
how efficiently they convert that feed into milk eggs and meat; and the amount of greenhouse gases they produce.
and poultry are being produced far more efficiently than milk and beef and greenhouse gas emissions vary widely depending on the animal involved and the quality of its diet.
Meat v. dairy grazing animals v. poultry and porkthe study shows that ruminant animals (cows sheep
and goats) require up to five times more feed to produce a kilo of protein in the form of meat than a kilo of protein in the form of milk.
Knowing these differences can help us define sustainable and culturally appropriate levels of consumption of milk meat and eggs.
Dr. Denny's son Liam just 18-months-old at the time had an anaphylactic reaction to soy milk in 2008.
Previous testing confirmed he was allergic to dairy egg peanuts and tree nuts but Liam drank soy milk for months before his anaphylactic reaction.
After drinking a cup of soy milk as he had done regularly for months Liam immediately started coughing vomiting developed hives all over his body
and slipped into unconsciousness after a few minutes. Dr Denny's husband also a physician administered Liam's epinephrine auto injector then immediately called 911.
and correct parasite-related animal health issues such as reduced live-weight gain calving rates and milk yield.
#Pediatricians urge consumption of only pasteurized dairy productspregnant women infants and young children should avoid raw
or unpasteurized milk and milk products and only consume pasteurized products according to a new policy statement from the American Academy of Pediatrics.
Whether from cows goats or sheep raw milk and milk products are a continuing source of bacterial infections that are especially dangerous to pregnant women fetuses the elderly young children
The popularity of raw milk and raw-milk products such as soft cheeses has been growing in recent years in part due to claims of health benefits.
Studies have shown repeatedly that raw milk and pasteurized milk contain equivalent levels of nutrients such as proteins carbohydrates calcium vitamins and enzymes.
Claims that raw milk is associated not with lactose intolerance have not been substantiated by independent studies. We have no scientific evidence that consuming raw milk provides any advantages over pasteurized milk
and milk products said Maldonado an infectious disease expert who also is a pediatrician at Lucile Packard Children's Hospital.
But relative to the amount of raw-milk products on the market we do see a disproportionately large number of diseases and illnesses from raw milk.
From 1998 through 2009 there were 93 recorded outbreaks of disease resulting from consumption of raw milk or raw-milk products causing 1837 illnesses 195 hospitalizations and two deaths.
Most of those illnesses were caused by contamination of the product with E coli or with species of Salmonella or Campylobacter.
Infections by such bacteria can cause diarrhea fever cramps nausea and vomiting. Some infections can become systemic.
A 2011 survey by the National Association of State departments of Agriculture determined that raw milk and raw-milk products were legal to sell in 30 states
though only a few allowed sales in grocery stores. California is among the states that allow such sales.
The FDA banned interstate shipment and sales of raw milk and some raw-milk products in 1987 but it has no jurisdiction over
and death was drinking milk because there was no way to decontaminate it. It was not uncommon for children to contract tuberculosis from milk.
Some advocates of raw-milk consumption argue that cows are healthier now than in the pre-pasteurization era
but Maldonado said that even in healthy herds there are other organisms that can cause serious bacterial infections in children and pregnant women.
There have been recent studies demonstrating that even healthy dairy animals in good facilities carry some of these organisms on their udders
or unpasteurized milk and milk products including raw-milk cheeses that have been aged for more than 60 days.
In endorsing a raw-milk cheese ban the statement cited scientific evidence that Escherichia coli 0157 a pathogenic strain of the E coli bacteria that can cause particularly severe symptoms
and in some cases liver failure can survive in raw-milk cheese even after 60 days of aging
The statement also encourages pediatricians to lobby their state representatives in support of a ban on raw-milk sales in the states where they live.
The academy's statement contains a list of organisms detected in raw milk and raw-milk products.
There is really no good reason to drink unpasteurized milk. Story Source: The above story is provided based on materials by Stanford university Medical center.
#Researchers see added nutritional benefits in organic milka team led by a Washington state University researcher has found that organic milk contains significantly higher concentrations of heart-healthy fatty acids compared to milk from cows on conventionally managed dairy farms.
While all types of milk fat can help improve an individual's fatty acid profile the team concludes that organic whole milk does so even better.
The study is the first large-scale U s.-wide comparison of organic and conventional milk testing nearly 400 samples of organic and conventional milk over an 18-month period.
Conventional milk had an average omega-6 to omega-3 fatty acid ratio of 5. 8 more than twice that of organic milk's ratio of 2. 3. The researchers say the far healthier ratio of fatty acids in organic
milk is brought about by a greater reliance on pasture and forage-based feeds on organic dairy farms.
and improve the fatty acid profile in organic dairy products. Still said WSU researcher Dr. Charles Benbrook the study's lead author We were surprised by the magnitude of the nutritional quality differences we documented in this study.
After fruits and vegetables dairy products are the largest category of the growing $29 billion organic food sector according to the Organic Trade Association's 2013 Organic Industry Survey.
Organic milk and cream sales were worth $2. 622 billion the survey found. Overall organic milk accounted for 4 percent of fluid milk sales last year according to the Milk Processor Education Program.
The consumption of more omega-6 fatty acids than omega-3 fatty acids is a well-known risk factor for a variety of health problems including cardiovascular disease cancer excessive inflammation and autoimmune diseases.
and looked at how far three interventions could go in reducing the ratio to 2. 3. They found that almost 40 percent of the needed nine-point drop could be achieved by switching from three daily servings of conventional dairy products to 4. 5
daily servings of mostly full-fat organic dairy products. Women who also avoid a few foods each day that are high in omega-6 fatty acids can lower their fatty acid ratio to around 4 80 percent of the way to the 2. 3 goal.
Surprisingly simple food choices can lead to much better levels of the healthier fats we see in organic milk says Benbrook.
The team also compared the fatty acids in dairy products to those in fish. We were surprised to find that recommended intakes of full-fat milk products supply far more of the major omega-3 fatty acid ALA than recommended servings of fish says co-author
and WSU research associate Donald R. Davis. Conventional milk had about nine times more ALA than fish
while organic milk had 14 times more he says. Organic milk is also a significant source of two other omega-3 fatty acids EPA and DPA but not DHA.
Story Source: The above story is provided based on materials by Washington state University. Note: Materials may be edited for content and length.
Journal Reference e
#Clues about protein mechanism critical to plant growth, yieldscientists at the Donald Danforth Plant science Center have made several scientific discoveries demonstrating the significant roles Heterotrimeric G proteins play in plant development and yield.
In addition to various measures undertaken on the fields the study evaluated abatement options such as reducing the nutrient balance through feeding changes on dairy farms.
In dairy production increasing the area of grassland and reducing the use of artificial fertilisers were shown to be the economically most sensible means.
and vegetable consumption at home by a quarter-to a third-cup and were more likely to choose low-fat or fat-free milk.
which are given to normal livestock during periods of rapid growth or high egg and milk production.
So newborns generally receive enough of the trace element through breast milk and baby food containing added iodine.
For the first time a team of researchers from ETH compared the direct administration of iodine with indirect nourishment through breast milk in newborns
Over the next nine months Bouhouch and her colleagues measured the iodine concentration in breast milk
. Although administration of iodine to the mother passed an astonishing amount of the trace element from the mother's breast milk to the child the iodine concentration in the urine of the baby was well below the critical threshold just nine months after birth.
WHO recommendations inadequatein the comparison administration of iodine directly to the newborn was significantly less effective than indirect administration through breast milk.
when it is passed through breast milk than in a pre-processed form. The iodine status of the infants who received the capsule directly was usually below the threshold.
Researchers asked 852 participants about their average consumption over the previous year of 120 different foods including dairy fruits vegetables eggs meat breads beverages and baked goods.
and producer price of milk. However milk products are a significant source of saturated fatty acids in the Western diet.
How should dairy cattle be fed for their milk to contain more unsaturated fatty acids? Only scant research data are available on the effects on the lipid metabolism of ruminants of the forage conventionally used to feed dairy cows.
Anni Halmemies-Beauchet-Filleau who has worked as a researcher at MTT and at the University of Helsinki studied in her doctoral thesis the role of forage species and conservation method in ruminal lipid metabolism and milk fatty acid composition.
The practical aim was to develop a feeding strategy that decreases the share of saturated fatty acids and increases the share of unsaturated fatty acids particularly oleic acid (Omega-9) and alpha linolenic-acid acid (Omega-3) in milk fat composition.
Fresh grass increases the share of oleic acidapproximately one half of milk fat is generated in the mammary glands of cows the other half coming from the fats in forage.
Most of the unsaturated fatty acids in forage go through biohydrogenation i e. become saturated in the rumen. In addition as a result of feed fermentation fat precursors are formed in the rumen
and the mammary glands and thereby the fat composition of milk Halmemies-Beauchet-Filleau explains. The effect of the forage conservation method was examined in two tests using fresh grass hay
and increases the share of unsaturated oleic acid in milk fat compared to hay feed says Halmemies-Beauchet-Filleau.
The differences in milk fat composition between hay and silage feedings were minor. Changing to red clover is worth itmilk fatty-acid composition was investigated also by replacing grass silage with red clover silage
and increased the concentration of alpha linolenic-acid acid in milk fat Halmemies-Beauchet-Filleau notes. A moderate vegetable oil supplement also further changed the composition of milk fat to become more favorable as human nutrition.
The vegetable oil supplement did not decrease forage intake and made little change to the share of trans fatty acids in milk fat except
when given as camelina press cake. Story Source: The above story is provided based on materials by MTT Agrifood Research Finland.
#Drinking more milk as a teenager does not lower risk of hip fracture laterdrinking more milk as a teenager apparently does not lower the risk of hip fracture as an older adult
While drinking milk during adolescence is recommended to achieve peak bone mass milk's role in hip fractures later in life has not been established.
Drinking more milk is associated with attaining greater height which is a risk factor for hip fracture according to the study background.
D. of Brigham and Women's Hospital and Harvard university Boston and colleagues examined the association between remembered teenage milk consumption and risk of hip fracture at older ages in a study of more than 96000 men
Study findings indicate teenage milk consumption (between the ages of 13-18 years) was associated with an increased risk of hip fractures in men with each additional glass of milk per day as a teenager
Teenage milk consumption was associated not with hip fractures in women. The association between drinking milk and hip fractures in men was influenced partially by height according to the studywe did not see an increased risk of hip fracture with teenage milk consumption in women as we did in men.
One explanation may be the competing benefit of an increase in bone mass with an adverse effect of greater height.
The authors suggest that further research needs to be done to examine the roles of early milk consumption
Dietary Guidelines for Americans 2010 recommends the consumption of three cups of milk or equivalent dairy foods per day to promote maximal bone mass in adolescents.
In this investigation higher milk consumption at this age did not translate into a lower risk of hip fracture for older adults
and a positive association was observed among men the study concludes. Story Source: The above story is provided based on materials by The JAMA Network Journals.
#Gentle pasteurization of milk#with microwavesin the EU-funded project Micromilk European SMES together with the University of Hohenheim and the Fraunhofer IGB have developed a novel method for pasteurization of milk with microwaves.
and is also suitable for heating viscous and concentrated dairy products due to minimized fouling formation. As a result cleaning efforts can be reduced
In order to increase the shelf life of fresh milk and eliminate spoilage by microorganisms milk is heated usually in a process well known as pasteurization.
Hereby cold milk is preheated first and then further heated in a separate section for a few seconds up to 72°C. The major microorganisms present in the milk are destroyed during this process
and as a result the milk can be kept consumable for up to 10 days. Currently the milk is pasteurized by using plate heat exchangers in
which preheated milk is passed in countercurrent to hot water or steam. The heat recovered from the subsequent cooling of the pasteurized milk is used to heat the incoming cold milk.
However direct heating using plate heat exchangers has disadvantages: heat transfer is weakened by a process known as fouling in
which the heating time is extended by formation of an undesirable layer on the large surfaces of the heat exchanger.
In the EU project Micromilk coordinated by the Fraunhofer Institute for Interfacial Engineering and Biotechnology IGB different partners have developed a system that enables the preservation of milk and milk products with microwaves.
A prototype for continuous microwave-pasteurization with a throughput of 400 liters of milk per hour has been integrated into an existing pasteurization process at a dairy station at the University of Hohenheim.
Due to this extremely rapid almost sudden heating (flash heating) the milk is exposed to high temperatures only for very short time.
Through this chamber the milk flows in a special pipe. The pipe material does not absorb the microwaves
During this passage the milk is heated directly and unlike the plate heat exchanger it is heated not from the outside to the inside but volumetrically:
when the electromagnetic waves are absorbed by the polar molecules of the milk this makes the molecules oscillate over the entire volume
Dairies with a relatively small throughput can integrate the new microwave module into their existing plate heat exchanger system;
The unit is designed specifically for the flash-heating of milk from ca. 67°C to 72°C replacing the conventional heat exchanger and the associated heating circuit for pasteurization.
This makes the pasteurization system profitable for small dairies since the system does not require a separate heating circuit
and will be tested to treat especially high viscous products such as condensed milk and whey concentrates as well as products with a high content of solids such as fruit yogurt fruit juice and fruit puree.
and to heat dairy products to a wide temperature range of 60°C; foulingprone plate heat exchangers will not be used.
and will possibly drive dairy and livestock production farther north. Warm weather during winter months reduces yields of blueberry peach
and fat in foods and beverages as well as promote snack foods with more whole grains low-fat dairy fruits and vegetables.
productivitythe health of dairy cows after giving birth plays a big factor in the quantity and quality of the milk the cows produce.
Middleton along with Jim Spain MU vice provost for undergraduate studies and professor of dairy nutrition in the MU College of Agriculture Food and Natural resources studied 100 dairy cows over two
Dairy cows begin producing milk after giving birth and continue for 11 to 12 months until they are dried off by a dairy farmer about 45-60 days before their next calving.
and the amount of quality milk dairy cows produce Middleton recommends paying close attention to dietary management in the late dry/early lactating period as well as providing supplemental sources of calcium during early
and ethnically diverse women to assess the incidence of delayed milk production among women with a history of GDM
Identification of risk factors for delayed milk production could help target breastfeeding support services and enable women with GDM to experience the benefits of lactation for their own future health and that of their offspring.
Lactation is characterized by increased glucose utilization and decomposition of fat through the processes for milk production as well as higher maternal basal metabolic rates and mobilization of fat stores.
Timely onset of milk production following delivery is important for successful breastfeeding and newborn health.
Delayed onset of milk production is defined usually as not occurring until after 72 hours (or three days) postpartum and its incidence in the U s. is high ranging from 23 percent to 44 percent.
Just because someone is allergic to cow's milk doesn't mean they are allergic to milk from all other animals said Dr. Bahna.
Milk allergy is commonly outgrown in childhood while a peanut or shellfish allergy usually lasts for many years or for a lifetime.
On one line cheesy eggs fried potatoes bacon cinnamon rolls low-fat granola low-fat yogurt and fruit were served in that exact order.
On the other line the order was reversed such that fruit was served first followed by low-fat yogurt low-fat granola etc.
The infection dynamics of the BRSV virus was studied in 134 randomly selected Norwegian dairy herds.
This can lead to grass tetany or milk fever in livestock but the problems don't stop there.
and feet decline in milk production in females and weight loss. Although most animals recover over the course of months some die of complications from the disease.
Reporting in the journal Proceedings of the National Academy of Sciences during the week of Oct 21 2013 the researchers describe how the TNC protein in breast milk binds to
Permar and colleagues focused on breast milk which has long been recognized as having some protective quality that inhibits mother-to-child transmission despite multiple daily exposures over months and even years of nursing.
Earlier studies had identified some antiviral properties in breast milk but the majority of the HIV-neutralizing activity of breast milk remained unexplained.
In their study the Duke team screened mature milk samples from uninfected women for neutralizing activity against a panel of HIV strains confirming that all of the detectable HIV-neutralization activity was contained in the high molecular weight portion.
but its reason for being a component of breast milk or its antiviral properties had never been described.
It's likely that TNC is acting in concert with other anti-HIV factors in breast milk and further research should explore this Permar said.
since it is a naturally occurring component of breast milk and it may avoid the problem of HIV resistance to antiretroviral regimens that complicate maternal/infant applications.
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