University of California studies health-boosting compounds in cow's milk
The researchers are identifying molecules that interact with beneficial bacteria in the infant gut to ease digestion, prevent inflammation and even fight cancer.
Press release from University of California, Davis
After spending more than a decade decoding breast milk’s important health-promoting constituents, a team of researchers in the Foods for Health Institute at the University of California, Davis, is now doing the same for cow’s milk, with potential benefits both for human health and the U.S. dairy industry.