Milk Irradiation, Irradiation Preservation of Milk and Milk Products

1957 ◽  
Vol 5 (12) ◽  
pp. 944-950 ◽  
Author(s):  
J. H. Wertheim ◽  
R. N. Roychoudhury ◽  
Johan Hoff ◽  
S. A. Goldblith ◽  
B. E. Proctor
Keyword(s):  
Milk Products ◽  
Irradiation Irradiation

Low-lactose fermented milk products

2020 ◽  
pp. 10-12
Author(s):  
N.A. Tikhomirova ◽  
◽  
B.T. Nguyen ◽  
◽  
Keyword(s):  
Fermented Milk ◽  
Milk Products ◽  
Fermented Milk Products

Biologically active ingredients in fermented milk products

2020 ◽  
pp. 20-23
Author(s):  
G.A. Donskaya ◽  
◽  
V.M. Drozhzhin ◽  
◽  
◽  
...  
Keyword(s):  
Fermented Milk ◽  
Biologically Active ◽  
Active Ingredients ◽  
Milk Products ◽  
Fermented Milk Products

Assessment of contamination of milk and milk products with heavy metals

2020 ◽  
Vol 72 (06) ◽  
pp. 608-615
Author(s):  
Manju Singh ◽  
Suvartan Ranvir ◽  
Rajan Sharma ◽  
Kamal Gandhi ◽  
Bimlesh Mann
Keyword(s):  
Heavy Metals ◽  
Milk Products

Biochemistry of Milk Products

2005 ◽  
Author(s):  
A. T. Andrews ◽  
J. Varley
Keyword(s):  
Milk Products

The effect of germicadal lamps on milk and milk products

1953 ◽  
Vol 24 (1) ◽  
pp. 15-17
Author(s):  
SEIICHI TANAKA ◽  
KAZUO ISHII
Keyword(s):  
Milk Products

Dairy Queen. Churns and milk products in the Aegean Bronze Age

2014 ◽  
Vol 7 ◽  
pp. 205-222 ◽  
Author(s):  
Sarah P. Morris
Keyword(s):  
Bronze Age ◽  
Dairy Products ◽  
Near East ◽  
Eastern Mediterranean ◽  
Early Bronze Age ◽  
Archaeological Record ◽  
Specific Function ◽  
Milk Products ◽  
The Third ◽  
Household Processing

This article assembles examples of an unusual vessel found in domestic contexts of the Early Bronze Age around the Aegean and in the Eastern Mediterranean. Identified as a “barrel vessel” by the excavators of Troy, Lesbos (Thermi), Lemnos (Poliochni), and various sites in the Chalkidike, the shape finds its best parallels in containers identified as churns in the Chalcolithic Levant, and related vessels from the Eneolithic Balkans. Levantine parallels also exist in miniature form, as in the Aegean at Troy, Thermi, and Poliochni, and appear as part of votive figures in the Near East. My interpretation of their use and development will consider how they compare to similar shapes in the archaeological record, especially in Aegean prehistory, and what possible transregional relationships they may express along with their specific function as household processing vessels for dairy products during the third millennium BC.

An Exploration of Milk Product Health Beliefs and Dietary Calcium Intake in Young Adults

2019 ◽  
Vol 80 (4) ◽  
pp. 179-185
Author(s):  
Michelle L. Marcinow ◽  
Janis A. Randall Simpson ◽  
Susan J. Whiting ◽  
Andrea C. Buchholz
Keyword(s):  
Young Adults ◽  
Nutrition Education ◽  
Health Beliefs ◽  
Calcium Intake ◽  
Health Belief ◽  
Dietary Calcium ◽  
Dietary Calcium Intake ◽  
Milk Product ◽  
Food Record ◽  
Milk Products

Purpose: Milk products (fluid milk, cheese, yogurt) typically provide a rich source of calcium and other nutrients, yet consumption is declining in Canada. This study examined milk product health beliefs among young adults and the association between these beliefs and dietary calcium intake. Methods: Seventy-nine participants (25 ± 4 y; 40 males) completed a milk product health belief questionnaire to determine a milk product health belief score (MPHBS) and a 3-day food record to assess dietary intake. Results: Despite generally positive views, young adults were uncertain about milk products in relation to health, weight management, and ethical concerns. Females would be more likely than males to increase milk product intake if they were confident that milk products are ethically produced. There was no significant association between MPHBS and dietary calcium intake. Energy-adjusted dietary calcium intake was positively associated with intakes of vitamin A (r = 0.3, P < 0.05), riboflavin (r = 0.5, P < 0.01), vitamin B12 (r = 0.5, P = < 0.01), vitamin D (r = 0.4, P < 0.01), phosphorus (r = 0.4, P < 0.01), zinc (r = 0.3, P < 0.01), and with milk and alternatives servings (r = 0.8, P < 0.01). Conclusion: Nutrition education efforts focused on increasing calcium-rich food consumption will help consumers to be better informed when making dietary choices.

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