Articles tagged with Dairy Products
Researchers are seeking 450 participants to explore the health effects of adopting a vegetarian or vegan diet among younger adults with overweight or obesity. Over 12 months, participants will follow a plant-based diet and have regular health checks to measure their health outcomes.
Climate change affects milk production more than previously thought, reducing fat and protein content while causing significant economic losses. The study finds that the deterioration in milk composition results in a $1.65 billion annual loss for the dairy industry.
A new study published in Nutrition Research analyzed evidence from thousands of people and found that natural trans fats in dairy do not increase the risk of heart disease or type 2 diabetes. The research provides clarity on trans fat labelling policies, giving consumers reassurance about the safety of dairy foods.
Researchers at DTU discover three types of lactic acid bacteria that can effectively produce plant-based yoghurt alternatives, inhibiting harmful bacteria and breaking down sugars. The bacteria also improve the product's texture and extend shelf life.
Researchers at DTU have developed a new method to identify bacteria capable of producing vitamin B2 in soya drinks. A bacterium from bumblebee guts was found to thrive in plant-based dairy alternatives and produce the nutrient in high quantities.
A new study finds that dairy manure digesters are highly effective in reducing methane emissions from cow manure, with most systems performing well. However, occasional leaks of large magnitude offset the climate benefits, highlighting the need for thorough monitoring and verification.
Researchers have identified phage W5 as a safe and effective natural virus capable of eliminating harmful Salmonella on various foods and packaging materials. The study establishes a solid foundation for developing novel phage-based disinfectants or preservatives to combat antibiotic resistance and enhance food safety.
A comprehensive systematic review found that large-scale food fortification is a highly cost-effective intervention for reducing global malnutrition, with benefits far outweighing costs. The study analyzed 56 studies from 63 countries and found that fortification programs deliver substantial health benefits relative to costs.
Microbiologists Nicola Holden and Gil Domingue discuss the raw milk debate, highlighting the lack of meaningful differences between pasteurized and raw milk. They stress the need for improved consumer protection through clearer product labeling and regulation enforcement.
A $1.8 million grant will fund the development of refrigerated semen storage, eliminating liquid nitrogen needs for dairy farming in developing countries. This technology is expected to increase milk production and improve farmers' incomes, addressing food insecurity.
A large meta-analysis of over 48,000 children found that well-planned plant-based diets can support healthy growth and even offer additional health benefits for children. However, the study also highlights risks of deficiencies in key nutrients such as vitamin B12 and zinc if not obtained through fortified foods or supplements.
A 47-year-old man from New Jersey died after consuming beef due to a tick-borne meat allergy caused by the Lone Star tick's alpha-gal sugar. Researchers identified the allergy and its link to fatal anaphylaxis, urging physicians to investigate severe abdominal pain after eating red meat in areas with high Lone Star tick populations.
A study found high rates of antibiotic-resistant bacteria in raw milk, with 95% of isolated strains resistant to penicillin and erythromycin. The presence of multidrug-resistant Staphylococcus epidermidis in raw milk highlights the urgent need for responsible antibiotic use and improved hygiene practices.
A literature review of cheese fermentation and ripening identified five underused, evidence-based measures to improve efficiency and sustainability in cheese production. By exploiting whey and encapsulating lactic acid bacteria, dairies can reduce waste and optimize production processes.
A meta-analysis of 16 studies found that diverse pasturelands have no effect on milk production or methane emissions, but a higher proportion of legumes can promote milk yield. The study suggests that farms should consider the benefits of diverse grassland areas for overall productivity and ecosystem benefits.
The International Society of Microbiota and RIKEN will host the prestigious Innovation Awards Gala to celebrate microbiota-driven discoveries. Nominations for the awards close on October 7, 2025, and recognize scientific excellence and translational breakthroughs in microbiota medicine.
Scientists recreated a traditional Balkan yogurt recipe using ants, finding that the insects' natural chemicals and microbes can kickstart the fermentation process. The researchers tested live, frozen, and dehydrated ant products, concluding that only live ants are suitable for yogurt making.
A recent Finnish study found that protein-hydrolysed lactose-free A1A2 milk was better tolerated by lactose-intolerant individuals than A2 milk. The study suggests that individual lactose tolerance is a key factor in causing gastrointestinal symptoms.
Researchers at Kyushu University discovered that combining yogurt intake with hot spring bathing enhances gut microbiota diversity and improves defecation status, suggesting a potential application for preventive medicine. The study found significant improvements in gut health outcomes, particularly among healthy adults.
A recent study published in Science Advances found that extreme heat can reduce milk production by up to 10% and even when farmers use cooling technologies. The researchers analyzed data from over 130,000 Israeli dairy cows and surveyed more than 300 dairy farmers to understand the impact of climate change on milk supply.
A study of over 1,000 students found a strong association between lactose intolerance and nightmares, suggesting that changing eating habits could alleviate poor sleep. The researchers also discovered that people with food sensitivities were more likely to report negative dreams and poor sleep quality.
Researchers have developed a two-step fermentation technique that controls acidification without allowing bacteria to grow, reducing the use of starter culture by up to 80%. This method extends shelf life, eliminating post-acidification issues and improving planning and logistics for dairy production.
A new study from the University of California, Riverside shows that sealing manure ponds at a Central Valley farm can dramatically reduce atmospheric methane emissions. The researchers found that this method can achieve an 80% reduction in emissions, comparable to California state officials' climate planning estimates.
Researchers studied the effects of adaptation strategies on milk and cheese quality in response to climate change. The results show that cows fed on grazed grass produce richer cheeses with higher omega-3 fatty acids content, while those fed on corn silage produce whiter, firmer cheeses.
Researchers at the University of Copenhagen create a hybrid cheese recipe combining milk and pea proteins, resulting in a product with a similar texture and taste to traditional paneer. The study demonstrates that up to 25% of milk protein can be replaced with pea protein without compromising on quality.
Consuming raw milk and its products increases the risk of foodborne illness, including from Salmonella, E. coli, and Campylobacter. The Centers for Disease Control and Prevention have detected H5N1 bird flu in raw milk, posing a risk to human health.
Researchers at Tokyo University of Science develop a location-based method to track dairy cows in entire barns using multi-camera systems, improving accuracy and detecting health issues. The system achieves around 90% accuracy in tracking cows and 80% Identification F1 score for individual cow identification.
Researchers found that adopting plant-based diets could reduce greenhouse gas emissions from food supply chains by 17%, saving 32.4% of global dietary emissions. This would balance the increase in emissions from under-consumed populations moving towards healthier diets.
While some European countries like Denmark, Finland, and Spain show positive attitudes towards alternative protein food, others such as Italy have lower acceptance rates. Additionally, young Polish consumers are less likely to adopt novel foods compared to Danish and German consumers.
A new study found that consumers prioritize animal welfare, freshness, and quality over environmental sustainability when purchasing meat and dairy products. The research suggests that producers can market sustainably produced food products by highlighting their animal welfare credentials.
A recent study by Tohoku University researchers investigated the association between dairy product consumption and odd-number carbon chain fatty acids (odd-FA) within the Japanese population. The study found a correlation between dairy consumption and odd-FA, which was previously confirmed in Europe and Oceania.
Researchers at RIKEN found that gut bacteria, particularly Bifidobacterium, are associated with higher chances of successful milk-allergy treatment. However, only 7 out of 28 children who underwent oral immunotherapy passed the food challenge after a two-week milk avoidance period.
A new study shows that education on dairy nutrition increases purchasing and consumption of dairy products, including a 53% increase in milk consumption. Participants who learned about dairy's nutritional benefits bought and consumed more cheese, ice cream, yogurt, and milk, with average increases of 26%, 20%, 26%, and 23%, respectively.
A recent study found that nearly all pregnant women have low levels of essential vitamins and minerals, with some developing deficiencies in late pregnancy. Supplementing with over-the-counter multivitamins significantly reduced nutrient deficiencies before and during pregnancy.
A new study from Michigan State University finds that dairy producers are overtreating cows with non-severe cases of clinical mastitis, leading to increased farm costs and loss of milk. The researchers estimate that using the minimum labeled duration for treatment could reduce direct costs by $65.20 per case.
A new MU study highlights the protective role of innate lymphoid cells and interferons in reducing neurological effects of Brucellosis. The findings could lead to improved diagnostics and therapies for neurobrucellosis, a condition that can cause long-term neurological complications.
Exposure to plastic particles from microwaved baby food containers can be deadly, with up to 75% of cultured kidney cells dying after two days. The University of Nebraska-Lincoln study found that polypropylene containers release 1,000 times more nanoplastics than microplastics.
A study found that consumers incorrectly assume low-fat products contain less sugar, affecting purchasing behavior. Manufacturers' labeling practices can deceive consumers, leading to decreased willingness to buy.
A new study finds that placing discounted products next to regularly priced items can have both negative and positive effects on demand for other products. The Negative Proximity Effect decreases the sales of proximal products, while the Positive Proximity Effect increases their sales.
A diet high in fruit and vegetables is associated with a lower miscarriage risk, with significant reductions seen for each food group. The meta-analysis of 20 studies found that consuming high amounts of fruit may reduce the risk by up to 61%, while high vegetable intake is linked to a 41% reduction.
A study of 15,296 men found that a healthy Mediterranean or Prudent diet had no impact on prostate cancer risk, while an unhealthy Western diet may increase the risk of aggressive tumors. The findings suggest avoiding Western-style diet products and adopting Mediterranean diet habits could help prevent aggressive prostate cancer.
A new study reveals that dairy was a key component of early human diets on the Tibetan Plateau, consumed by diverse populations including females and males. Dairying supported prehistoric occupation of the highland region, allowing humans to thrive in extreme environments.
A new dietary approach has been identified to treat eosinophilic esophagitis by eliminating only dairy products, showing similar effectiveness to the standard six-food elimination diet. This breakthrough study led by CU School of Medicine researchers offers a more patient-friendly treatment option with fewer drawbacks.
A study from Oregon State University found that consumers are willing to pay more for familiar cheese varieties if they have an award sticker or sensory information about the taste. The researchers identified two groups of consumers: those who prefer unfamiliar foods and those who prefer familiar ones, with different priorities for the...
A new study suggests that chronic dysentery is unlikely to have been the cause of Edward the Black Prince's death. Instead, experts point to alternative causes such as malaria, inflammatory bowel disease, and brucellosis, which could have contributed to his fluctuating illness.
Researchers evaluated 116 adults' diets and found most underestimated their own diet quality, with a significant gap between self-assessment and objective measurements. The study suggests that people trying to lose weight or health professionals should provide concrete information on improving diet quality.
Researchers at the University of Copenhagen develop a low-fat, more sustainable whipped cream alternative using lactic acid bacteria as building blocks. The bacteria-based foam can be whipped, peaks up, and retains liquid, making it a potential game-changer in the food industry.
Adding pickled cucumbers to sour cream significantly increases antioxidant activity and reduces cholesterol oxidation products. The addition also improves the bioaccessibility of antioxidants, making it a promising strategy for enhancing the health-promoting activities of sour cream.
Scientists have discovered a novel way to prevent the formation of ice crystals in ice cream by adding cellulose nanocrystals. The additive, which is more effective than current stabilizers, works by stopping the growth of ice crystals and slowing down their recrystallization process.
A new study found that bovine lactoferrin, a protein in cow milk, is effective against various SARS-CoV-2 variants, including the WA1, B.1.1.7, and Delta variants. The research suggests that bovine lactoferrin could be used as a preventive or post-exposure treatment for COVID-19.
Researchers found that increasing energy intake by feeding more milk replacer supports greater growth during summer. However, feeding frequency had no effect on growth during summer but improved growth during winter. The study suggests optimizing feeding strategies to maximize calf growth and welfare in hot environments.
A new study found that a specific type of carbohydrate called ‘fodmaps’ can aggravate intestinal problems, but its impact is not as significant as previously believed. IBS symptoms were found to be influenced more by psychological factors and individual differences in metabolism and intestinal flora.
Researchers from The Ohio State University developed a novel method to supplement cow milk with vegetable protein using readily available dairy processing equipment. This innovation combines the benefits of casein micelles with pea protein to create functional, multisourced dairy products that can help bolster declining fluid milk sale...
Consumer definitions of sustainability differ from industry definitions, affecting perception and purchase intent. Consumer perspectives consider multiple factors like packaging, animal welfare, organic status, and grass-fed systems, with some associating terms like 'organic' with healthier practices.
Scientists have identified specific peptides in milk that relieve stress and enhance sleep. The study found that one of these peptides, YPVEPF, increased sleep duration by over 400% in mice.
The University of Tennessee Institute of Agriculture has received a $6 million grant to enhance the success of regional dairy businesses in Tennessee, Kentucky, and North Carolina. The project aims to provide educational opportunities for producers to manage financial risk and develop value-added products.
A new review published in Nutrition Reviews suggests that a plant-based diet can help prevent and manage asthma. The study found that consuming fruits, vegetables, whole grains, and other high-fiber foods can be beneficial for asthma patients, whereas dairy products and high-fat foods can exacerbate symptoms.
Research reviewing 29 studies found no clear association between whole-fat dairy consumption and weight gain, high cholesterol, or high blood pressure in children. Full-fat dairy may actually play a role in a balanced diet for growing children due to its nutrient content.
The US Preventive Services Task Force concludes that current evidence is insufficient to assess the benefits and harms of routine screening for vitamin D deficiency. Researchers found no direct evidence on the effects of screening versus no screening, but treating patients with low serum levels may help prevent adverse outcomes.
A new health-economic model shows that increasing dairy food consumption can prevent osteoporotic fractures and reduce healthcare costs. The study found that France, Sweden, and the Netherlands could potentially save millions of euros in healthcare costs by boosting dietary calcium intake.