Dairy products, nutrients and components

Milk from cows fed a diet with a high forage:concentrate ratio improves inflammatory state, oxidative stress, and mitochondrial function in rats

Author(s): Cavaliere G; Trinchese G; Musco N; Infascelli F; Filippo C; Mastellone V; Morittu VM; Lombardi P; Tudisco R; Grossi M; Monda V; Cutrignelli MI; Messina A; Calabro S; Moni HB; Stradella L; Messina G; Monda M; Crispino M; Mollica MP.

30 May 2018
J Dairy Sci 2018; 101(3): 1843-51

In vitro and in vivo antioxidant potential of milks, yoghurts, fermented milks and cheeses: a narrative review of evidence

Author(s): Fardet A; Rock E.

13 December 2017
Nutr Res Rev 2017; in press.

Novel insights into the microbiology of fermented dairy foods

Author(s): Macori G; Cotter PD.

13 December 2017
Curr Opin Biotechnol 2017; 49: 172-8.

Identification of urinary food intake biomarkers for milk, cheese and soy-based drink by untargeted GC-MS and NMR in healthy humans

Author(s): Munger LH; Trimigno A; Picone G; Freiburghaus C; Pimentel G; Burton KJ; Pralong FP; Vionnet N; Capozzi F; Badertscher R; Vergères G.

13 December 2017
J Proteome Res 2017; 16(9): 3321-35

Comparative effects of organic, traditional, and intensive production with probiotics on the fatty acid profile of cow’s milk

Author(s): Kiczorowska B; Samolińska W; Marczuk J; Winiarska-Mieczan A; Klebaniuk R; Kowalczuk-Vasilev E; Kiczorowski P; Zasadna Z.

13 December 2017
J Food Compost Anal 2017; 63: 157-63.

Raw milk consumption and other early-life farm exposures and adult pulmonary function in the Agricultural Lung Health Study

Author(s): Wyss AB; House JS; Hoppin JA; Richards M; Hankinson JL; Long S; Henneberger PK; Freeman LE; Sandler DP; Connell EL; Cummings CB; Umbach DM; London SJ.

27 October 2017
Thorax 2017; in press.

Consumer acceptance of dairy products with a saturated fatty acid-reduced, monounsaturated fatty acid-enriched content

Author(s): Markey O; Souroullas K; Fagan CC; Kliem KE; Vasilopoulou D; Jackson KG; Humphries DJ; Grandison AS; Givens DI; Lovegrove JA; Methven L.

26 October 2017
J Dairy Sci 2017; 100(10): 7953-66.

Yogurt Consumption as a Signature of a Healthy Diet and Lifestyle

Author(s): Tremblay A; Panahi S.

04 October 2017
J Nutr 2017; 147(7): 1476S-1480S

Comparing the effect of homogenization and heat processing on the properties and in vitro digestion of milk from organic and conventional dairy herds

Author(s): Hekken DL; Tunick MH; Ren DX; Tomasula PM.

04 October 2017
J Dairy Sci 2017; 100(8): 6042-52

Fatty acids, vitamins and cholesterol content, and sensory properties of cheese made with milk from sheep fed rapeseed oilcake

Author(s): Najera AI; Bustamante MA; Albisu M; Valdivielso I; Amores G; Mandaluniz N; Arranz J; Barron LJR; Renobales M.

04 October 2017
J Dairy Sci 2017; 100(9): 6962-71

Calcium Bioavailability from Mineral Waters with Different Mineralization in Comparison to Milk and a Supplement

Author(s): Greupner T; Schneider I; Hahn A.

04 October 2017
J Am Coll Nutr 2017; 36(5): 386-90.

Analytical shortcomings and other considerations related to the identification of biomarkers of dairy fat intake (letter)

Author(s): Gama MAS; Filho HGB; Bizzo HR; Antoniassi R.

04 October 2017
Eur J Clin Nutr 2017; 71 : 1022–1023

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Dairy products, nutrients and components

Milk from cows fed a diet with a high forage:concentrate ratio improves inflammatory state, oxidative stress, and mitochondrial function in rats

In vitro and in vivo antioxidant potential of milks, yoghurts, fermented milks and cheeses: a narrative review of evidence

Novel insights into the microbiology of fermented dairy foods

Identification of urinary food intake biomarkers for milk, cheese and soy-based drink by untargeted GC-MS and NMR in healthy humans

Comparative effects of organic, traditional, and intensive production with probiotics on the fatty acid profile of cow’s milk

Raw milk consumption and other early-life farm exposures and adult pulmonary function in the Agricultural Lung Health Study

Consumer acceptance of dairy products with a saturated fatty acid-reduced, monounsaturated fatty acid-enriched content

Yogurt Consumption as a Signature of a Healthy Diet and Lifestyle

Comparing the effect of homogenization and heat processing on the properties and in vitro digestion of milk from organic and conventional dairy herds

Fatty acids, vitamins and cholesterol content, and sensory properties of cheese made with milk from sheep fed rapeseed oilcake

Calcium Bioavailability from Mineral Waters with Different Mineralization in Comparison to Milk and a Supplement

Analytical shortcomings and other considerations related to the identification of biomarkers of dairy fat intake (letter)

Lactose, glucose and galactose content in milk, fermented milk and lactose-free milk products

Dromedary camel milk proteins, a source of peptides having biological activities – A review

Characterization and biological function of milk-derived miRNAs

Effect of processing on nutritive values of milk protein

Yogurt consumption, body composition, and metabolic health in the Quebec Family Study

Recent advances in microbial fermentation for dairy and health [version 1; referees: 3 approved]