Results 41 to 50 of about 420 (131)
Frontiers in Public Health, 2022 BackgroundMilk is a common infant food in peri-urban Kenya that can transmit diarrhea-causing enteric pathogens. Little is known about how contamination of milk at point of purchase and household handling of milk-based infant foods contribute to infant ...
Vivian Hoffmann +6 more
doaj +1 more source
Pest Management Science, Volume 82, Issue 4, Page 3552-3561, April 2026.B. thuringiensis and B. altitudinis, isolated from chitin‐enriched soil, causing mortality in Euchistus heros under laboratory conditions. First report of B. altitudinis in the control of E. heros. Abstract BACKGROUND Biological control using entomopathogenic microorganisms is a more sustainable alternative to chemical pesticides for managing insect ...
Vicente Guilherme Handte +6 more
wiley +1 more source
Journal of Dairy Science, 2023 The centrifugation presterilizing UHT (C-UHT) sterilization method removes 90% of the microorganism and somatic cells from raw milk using high-speed centrifugation following UHT treatment. This study aimed to study the changes in protein composition and plasmin in the UHT and C-UHT milk.
Yue Sun +3 more
openaire +2 more sources
Molecules, 2021 Thermal treatments of milk induce changes in the properties of milk whey proteins. The aim of this study was to investigate the specific changes related to nutrients in the whey proteins of dairy cow milk after pasteurization at 85 °C for 15 s or ultra ...
Yangdong Zhang +6 more
doaj +1 more source
International Journal of Dairy Technology, Volume 79, Issue 2, April–June 2026.Mycotoxin data in Brazilian milk and dairy products over 20 years indicate aflatoxin M1 as the most frequent, although ochratoxin A, fumonisins and deoxynivalenol were also found in some studies. These data underscore the importance of control measures to reduce dietary mycotoxins in Brazilian dairy feed and avoid their residues in milk.
Sana Ullah +8 more
wiley +1 more source
Impact of technology and storage on fatty acids profile in dairy products
Mljekarstvo, 2019 In the present study fatty acid (FA) composition in four main groups of dairy products was determined to investigate their development during processing and storage.
Lina Laučienė +5 more
doaj +1 more source
Safety and quality evaluations of liquid milk and infant formula products in China in 2022
Animal Research and One Health, 2023 Milk serves two nutritional functions: it provides nutrition while also maintaining a healthy intestinal microenvironment. Thus, the safety and quality of milk products are critical for consumers' health.
Lu Meng +4 more
doaj +1 more source
International Journal of Dairy Technology, Volume 79, Issue 2, April–June 2026.This review explains how thermal and emerging nonthermal technologies reshape casein molecular and micellar structures, modifying their functional behaviour in dairy systems. It clarifies structure–function mechanisms and highlights processing strategies that enhance stability, emulsification, gelation and applicability in modern high‐protein and ...
Ramila Cristiane Rodrigues +5 more
wiley +1 more source
Dairy, 2023 Lately, concern about the protease AprX produced by Pseudomonas has increased in the dairy industry due to its ability to survive UHT treatment and spoil UHT milk.
Miguel Aguilera-Toro +8 more
doaj +1 more source
Consumers Preferences for Presence‐Focused Nutrition Claims in China
International Journal of Consumer Studies, Volume 50, Issue 3, April 2026.ABSTRACT Highlighting the nutritional value through front‐of‐package nutrition labels is an effective way to make healthier food products stand out in order to attract consumers. However, there is a lack of discussion on presence‐focused nutrition claim (e.g., ‘high in calcium’) compared to absence‐focused nutrition claim (e.g., ‘reduced fat’), but the
Jingjing Wang +8 more
wiley +1 more source