Love yogurt, kefir, cheese, wine, beer, kimchi, and pickles? A new peer-reviewed paper supported in part by the California Dairy Research Foundation, reveals evidence that fermented foods, developed thousands of years ago for their ability to avoid contamination, may increase … Continue reading
This month’s issue features recent findings about HIV drugs and human milk, a look at how genome technology may help dairy farmers, and new information about how dairy fats may relieve inflammation and boost calcium absorption. Share this Page
The 13th International Symposium on Milk Genomics and Human Health symposium will take place at UC Davis in Davis, California USA. The three-day event will bring together international experts in nutrition, genomics, bioinformatics and milk research to discuss and share the … Continue reading
For more than 30 years, the Dairy Products Technology Center (DPTC) at Cal Poly State University, San Luis Obispo, has provided three key programs — Dairy Ingredients Application, Research and Outreach Activities — in its pursuit to excel and expand … Continue reading
Before college, Dr. Philip Tong, former Director of the Dairy Products Technology Center and professor at Cal Poly, San Luis Obispo, had never eaten fancier cheese than a simple American Single. Today, after nearly 30 years at Cal Poly, he … Continue reading
Can dietary microbes promote stability of the gut microbial community? And if so, does this translate into any measurable benefits to human health? The ideal composition of a healthy gut microbial community is not known. But even in the absence … Continue reading
Published in: Advances in Nutrition AN INTERNATIONAL REVIEW JOURNAL Click here to see full publication Abstract Type 2 diabetes mellitus (T2DM) is a growing public health concern affecting hundreds of millions of people worldwide and costing the global economy hundreds … Continue reading