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The Microbiology of Dairy Products
Annual Review of Microbiology, 1954In a discussion of this field of applied microbiology, the great variety of subject matter must be emphasized. Of importance are most types of microorganisms: bacteria (pathogenic and nonpathogenic), molds, yeasts, rickettsiae, and viruses (in particular bacteriophage).
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Biogenic Amines in Dairy Products
Critical Reviews in Food Science and Nutrition, 2011Biogenic amines (BA) are organic, basic, nitrogenous compounds with biological activity, mainly formed by the decarboxylation of amino acids. BA are present in a wide range of foods, including dairy products, and can accumulate in high concentrations. In some cheeses more than 1000 mg of BA have been detected per kilogram of cheese.
Linares, Daniel M. +4 more
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Journal of the American College of Nutrition, 2011
Cancer is a group of more than 100 diseases in which cells display uncontrolled growth, invasion, and sometimes metastasis. Milk and dairy products contain micronutrients and several bioactive constituents that may influence cancer risk and progression.
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Cancer is a group of more than 100 diseases in which cells display uncontrolled growth, invasion, and sometimes metastasis. Milk and dairy products contain micronutrients and several bioactive constituents that may influence cancer risk and progression.
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The economics of dairy production
Veterinary Clinics of North America: Food Animal Practice, 2003The structure of the dairy farm industry has been changing rapidly in recent years. Milk production has increased, with dramatic increases in milk produced per cow and with a steep decline in number of milk cows and fewer farms with larger herds. The change in dairy farm size has not been uniform across regions.
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An insight into the health beneficial of probiotics dairy products: a critical review
Critical Reviews in Food Science and Nutrition, 2023, Jing Deng, Qinlu Lin
exaly