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Chlorophyll, not riboflavin, main cause of 'sun light flavour' in milk: Nofima

Chlorophyll - the photosensitive compound that gives plants their green colour - is the main cause of "sun light flavour" in milk, Norwegian scientists claim....

Organic and conventional milk differences 'not so straightforward': Review

Differences between organic and conventionally produced milk are not as "straightforward" as they are perceived, researchers in New Zealand claim. 

Is it possible to change the belief that unhealthy food is tastier?

Efforts to shift food choices toward healthier options often fail because there is a perceived conflict between health and taste, according to a new study.

African probiotic project reaching 10,000 infants a day

The potential of probiotics to benefit maternal and infant morbidity and mortality is being shown in on-the-ground projects in Africa and elsewhere, according to lifelong researcher, maternal and infant morbidity...

Dairying in Ireland goes back 6,000 years, pottery tests suggest

Dairying in Ireland dates as far back as 4,000 BC, tests conducted on Irish prehistoric pottery suggest.

Canadian school milk consumption down when flavored options removed: Study

School milk consumption fell by 48% in a sample of Canadian elementary schools when flavored offerings were removed.

Arla Foods seeks to patent method for tofu-like dairy product

Arla Foods has applied to patent a method to produce a sliceable, tofu-like product made of milk and whey protein.

NIZO develops method to produce the 'Holy Grail' of soft serve ice cream

NIZO has developed a method to produce what it calls the “Holy Grail” of ice cream - a fat-free, low-sugar soft serve offering with less than 100 calories per 100g serving.

Milk and milk drinks 'more effective rehydration options' than Powerade: Study

Milk and milk-based beverages can be more effective than traditional sports drinks at replacing fluid lost during exercise, the findings of an Australian study suggest.

Fraunhofer polymer powder cuts beverage quality testing time

Germany’s Fraunhofer Institute has co-developed a new polymer powder to detect harmful microorganisms in beer and other beverages that it claims will dramatically shorten testing times.

Novel coating targets cheese protection

Antimicrobial coatings to increase the shelf life of soft cheese have been developed by Spanish researchers.

Ingredia seeks to patent method for stringy-when-cooked spreadable cheese

French dairy ingredients firm Ingredia has applied to patent a method to produce a spreadable cheese product that becomes stringy when cooked.

Scientists shine light on ‘aerated’ dairy drink with satiety potential

Nottingham University scientists claim to have shone new light on the intra-gastric behaviour of ‘aerated’ drinks with enhanced satiating properties that they say could be used to fight obesity.

Could a yogurt a day keep diabetes away?

A high intake of yogurt may be associated with a lower risk of developing type 2 diabetes, suggests a new meta-analysis.

Lung, breast and ovarian cancer risk lower among lactose intolerant: Study

Lactose intolerant individuals have a decreased risk of developing lung, breast and ovarian cancers, fresh Swedish findings suggest.

Immunoglobulin from cow's milk may protect against RSV in infants: Study

The inclusion of intact bovine immunoglobulin G (bIgG) in milk-based infant formula could provide protection against respiratory syncytial virus (RSV), Dutch researchers claim.

Altered milk protein 'potentially suitable' carrier for HIV drugs: Study

US researchers have devised a process they claim could lead to the development of milk-based infant formula containing anti-retroviral drugs to treat and prevent HIV in infants.

Probiotic encapsulation backed for better delivery within food matrix

A new review describing a variety of methods for the encapsulation of probiotic bacterial strains highlights the opportunities that better encapsulation technologies could bring for the market, but warns that...

High milk intake may increase risk of bone fractures in women: Study

Milk consumption - recommended for the prevention of osteoporosis - may not reduce the risk of bone fractures in women, the findings of a Swedish study suggest.

Nutreco looks to ‘metabolic maps’ to learn more about impact of perinatal calf diets

Metabolic studies will feature large in Nutreco’s new dairy calf nutrition research program, LifeStart, as a way of exploring what impact a higher plane of nutrition at the perinatal stage...

Ancient Europeans lactose intolerant for first 4,000 years of cheese making

Ancient Europeans suffered with lactose intolerance for the first 4,000 years Central European Neolithic farmers are understood to have been making cheese, DNA extracted from prehistoric skeletons suggests.

Raw milk consumption reduces risk of infant respiratory infections: Study

Raw cow’s milk consumption reduces the risk of respiratory infections and fever in the first year of life, fresh findings suggest. 

Tackling toxins: Probiotic yoghurt provides mercury detox

Governments might not want to admit it, but according to a leading academic in microbiology and probiotics, there is demand for probiotic products with detoxification properties that can help protect...

Antimicrobial sachet tested to reduce Listeria in mozzarella

An antimicrobial sachet has been developed to reduce Listeria monocytogenes growth in mozzarella cheese.

Lactobacillus fermentum’s immune benefits show ‘potential to augment healthy aging’

Daily supplements of the probiotic Lactobacillus fermentum MTCC 5898 may alleviate the age-related decline in immune function in the elderly, and promote healthy aging, says a new study from India....

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