Dairy

The aim of this review was to present various topics related to lactose intolerance with special attention given to the role of fermented foods and probiotics in alleviating gastrointestinal symptoms. Lactose intolerance is a common digestive problem in which the human body is unable to digest lactose, known as milk sugar. Lactose intolerance can either be hereditary or a consequence of intestinal diseases. Recent work has demonstrated that fermented dairy products and probiotics can modify the metabolic activities of colonic microbiota and may alleviate the symptoms of lactose intolerance. We suggest that, lactose free dairy products could be recommended as alternatives for the alleviation of lactose intolerance and for the promotion of human health and wellness.

Dairy is one of the growing and promising
industries in the Cagayan Valley region. There were
concerted efforts made by the government,
non-government, and people’s organizations to design a
road map on Dairy for Cagayan Valley. This industry little
by little has gotten bigger considering the greater demand
for dairy products in the market. Better management and
proper health care of dairy animals are important for
maintaining higher productivity. Looking at economic
development, the environment has been sacrificed in any
case. The world is facing climate change because of
economic development, the industrialization productions
of goods, over-harvesting of natural resources, and left
behind the restorations of a degraded environment. Though
at present, the government of various countries made an
initiative to mitigate climate change. In the Philippines,
various laws and programs are a concern for the
environment which is implemented and observed by all
government agencies. In the case of Cagayan Valley,
before the massive production of dairy in the region, the
dairy Micro Small Medium Enterprises (MSMEs) are
evaluated for their awareness of green technologies and
assessed the determinants that influence the level of
awareness and mitigate climate change. This study was
conducted in Cagayan Valley covering Isabela, Quirino,
Nueva Vizcaya, and Cagayan provinces from 2018 to 2020
with the Dairy Micro Small Medium Enterprises operating
in the region as respondents and was selected from the list
provided by the Department of Trade and Industry and the
Department of Agriculture through the National Dairy
Authority. A semi-structured questionnaire was used and
conducted Focus group discussion, Problem Analysis, Key
Informant Interviews, Environmental Scanning, and
Strength, Weaknesses, Opportunities, and Threats analysis.
The data were processed using descriptive-inferential
statistics. The assessment on the level of awareness of the
technologies was rated high with a weighted mean of 3.85
percent. The assessment for environmental practices of the
dairy farmers/MSMEs is rated very good with 3.9 weighted
means. As to the problems and constraints encountered by
the dairy farmer, the dairy farmers have highlighted the
insufficient technical and financial support from the
authoritiesfor green technologies. They have noted the lack
of technical know-how and been told that there will be an
added cost to their operation, while the least that they have
mentioned are very costly and have no sources of capital for
acquisition and implementation, and d

The objective of the experiment was to compare a silage-based control diet (C) with a nonforage diet (NF) in dairy goats throughout lactation in terms of animal performance and energy utilization. Eight Saanen goats were divided into two groups and fed C or NF, a ...

Systematic factors affecting the activities of L-lactate dehydrogenase (LDH) and N-acetyl-β-D-glucosaminidase (NAGase) and somatic cell count (SCC), the association between the activities of LDH and NAGase and SCC with respect to udder health status, and the ability of LDH and NAGase to classify cows in udder health categories for early detection of mastitis were studied. A dataset of records from 74 Danish Holstein, 76 Danish Red and 47 Jersey cows on one research farm was used. Cows were grouped into healthy and clinically mastitic. A healthy cow was defined as having no veterinary treatment and SCC<100000 cells/ml. A clinically infected cow was one receiving veterinary treatment after showing clinical signs of mastitis and SCC >800000 cells/ml. Breed, month of production, and days in milk significantly influenced (P<0·001) LDH activity, NAGase activity and SCC in both healthy and clinically mastitic cows. In healthy cows, LDH activity, NAGase activity and SCC started at ...

Our objective was to evaluate the influence of fish oil fortification on the sensory quality of selected dairy products. Yoghurts, fresh, soft and processed cheeses, butter and cream were fortified at different levels. Sensory quality was evaluated using a scaling method and the ...

Optimising the number of replacement heifers needed will have positive economic and environmental consequences on herds that rear their own young stock. The number of heifers needed to be kept is closely related with the number of culled dairy cows in the herd. This study therefore looked at the variation that exists in culling rate and herd level factors associated with it. A dataset from 1903 dairy herds available included information at animal level (dates of culling, slaughter/death) and herd level (characteristics of reproduction, performance, health) over the years 2007 to 2010. The average culling rate for slaughter/death was used and was defined for each year as percentage of the herd size that died within 30 d after they were culled. The analysis of the association between average culling rate for slaughter/death and the characteristics of the herd was performed using a mixed model. The results showed that the average culling rate for slaughter/death was 25·4% and varied be...

Research on lactic acid bacteria has confirmed how specific strains possess probiotic properties and impart unique sensory characteristics to food products. The use of probiotic lactic acid bacteria (LAB) in many food products, thus confers various health benefits to humans when they are frequently consumed in adequate amounts. The advent of functional food or the concept of nutraceuticals objectively places more emphasis on seeking alternatives to limit the use of medications thus promoting the regular consumption of fermented foods. Probiotic use has thus been recommended to fulfill the role of nutraceuticals, as no side effects on human health have been reported. Probiotics and lactic acid bacteria can boost and strengthen the human immune system, thereby increasing its resistance against numerous disease conditions. Consumer safety and confidence in dairy and fermented food products and the desire of the food industry to meet the sensory and health needs of consumers, has thus i...

... The aims of the present study were to investigate: (i) the effects of casein type (micellar or non-micellar) on the effective minimum protein concentration necessary to stabilize an emulsion, both in its liquid and dry/reconstituted forms; (ii) crystallization effects of lactose or ...

Drawing on oral histories with farmers, this paper offers a transnational approach to agricultural history exploring the changing meanings dairy and soybean production among Mexican Mennonite colonists in the frontier department of Santa Cruz in Bolivia's eastern lowlands.

Using differential scanning calorimetry, synchrotron time resolve X-ray diffraction and pulsed nuclear magnetic resonance, crystallisation mechanisms of milk fat were elucidated. Under the same crystallisation conditions, the microstructure of the milk fat was analysed with ...