Love yogurt, kefir, cheese, wine, beer, kimchi, and pickles? A new peer-reviewed paper supported in part by the California Dairy Research Foundation, reveals evidence that fermented foods, developed thousands of years ago for their ability to avoid contamination, may increase sensitivity to insulin, lower the risk of developing type 2 diabetes, and decrease the overall risk of mortality.
Mycotoxins, including aflatoxins, are secondary metabolites produced by mold forming on animal feed, which may then be eaten by dairy cattle.
January 6, 2017
Several methods can discover mycotoxins in food, feed and milk. Of these, high-performance liquid chromatography (HPLC) is the global gold standard for the separation and quantitation of organic analytes in milk.
Dairy operations need measurement solutions that help them deal with two key milk receiving issues – aeration and components. New inline measurement devices help with process optimization and quality improvement.
In this new white paper, learn how a WES can receive and track products as it marries inventory to customer orders. When orders are received, the WES breaks them into logical units of work and then directs material handling equipment and/or manual labor to execute the work.
Hygienic machine design allows dairy manufacturers to minimize downtime and waste.
August 2, 2016
Two main organizations provide hygienic design certifications. The European Hygienic Engineering & Design Group is a consortium of equipment manufacturers, research institutes and public health authorities. In the United Sates, the main organization is 3-A Sanitary Standards Inc.
Since 1998, when the National Sanitation Foundation (NSF) assumed administration of the H1 registration program from the U.S. Department of Agriculture (USDA), concerns about food safety have only increased.
Chronic disorders can be controlled by the ordinary utilization of probiotic or prebiotic supplemented fermented milk.
April 18, 2016
Fermented milk can be endured by individuals having a reduced ability for lactose digestion due to its smaller lactose content. Lactobacilli, lactic acid bacteria and streptococci are the dominant bacteria in fermented milk that effectively suppress the pathogenic and spoilage micro-organisms. The authors, Muhammad Saeed, Iqra Yasmin and Wahab Ali Khan, are from the National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.