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Farming,Cheese,Chewing Changed Human Skull Shape（图）
Farming Cheese Chewing Human Skull Shape
2017/9/5
The advent of farming, especially dairy products, had a small but significant effect on the shape of human skulls, according to a recently published study from anthropologists at UC Davis.Put another ...
Comparison of the impact of SFAs from cheese and butter on cardiometabolic risk factors: a randomized controlled trial
cardiovascular risk factors CVD dairy products men and women randomized crossover controlled trial SFA
2018/11/13
Background: Controversies persist concerning the association between intake of dietary saturated fatty acids (SFAs) and cardiovascular disease risk.
High intake of regular-fat cheese compared with reduced-fat cheese does not affect LDL cholesterol or risk markers of the metabolic syndrome: a randomized controlled trial
saturated fat dairy triglycerides insulin glucose blood lipids
2018/12/14
Background: Regular-fat cheese contains a high amount of saturated fat. Therefore, dietary guidelines in many countries recommend the consumption of reduced-fat cheese as opposed to regular-fat cheese...
High intake of regular-fat cheese compared with reduced-fat cheese does not affect LDL cholesterol or risk markers of the metabolic syndrome: a randomized controlled trial
saturated fat dairy triglycerides insulin glucose blood lipids
2018/12/18
Background: Regular-fat cheese contains a high amount of saturated fat. Therefore, dietary guidelines in many countries recommend the consumption of reduced-fat cheese as opposed to regular-fat cheese...
Anti-S. aureus and anti-List. monocytogenes molecules produced by cheese-isolated lactic acid bacteria
enterocin A Enterococcus faecium lactic acid Lactobacillus plantarum Lactococcus lactis surface-bound bacteriocins
2014/3/28
Nine lactic acid bacteria from artisanal-made cheeses were investigated for their ability to inhibit Listeria monocytogenes and Staphylococcus aureus. Both extracellular and surface-bound bacteriocins...
Effect of Crosslinked β-cyclodextrin on Quality of Cholesterol-reduced Cream Cheese
Cyclodextrin Crosslinking Cream Cheese
2016/4/19
The present study indicated that crosslinked 棺-CD treatment resulted in an efficient cholesterol removal rate over 80% and a deceleration of ripening, which may provide a longer shelf life without sig...
Development of Phytosterol Ester-added Cheddar Cheese for Lowering Blood Cholesterol
Phytosterol Ester Blood Cholesterol cyclodextrin Cheddar Cheese
2016/4/18
This study was carried out to investigate the effect of phytosterol ester addition on lowering blood cholesterol in cholesterol-reduced Cheddar cheese. For cholesterol removal, separated cream was tre...
Separation of Calcium-binding Protein Derived from Enzymatic Hydrolysates of Cheese Whey Protein
Cheese Whey Protein Calcium-binding Protein Enzymatic Hydrolysates
2016/4/15
This study was carried out to separate the calcium-binding protein derived from enzymatic hydrolysates of cheese whey protein. CWPs (cheese whey protein) heated for 10 min at 100 C were hydrolyzed by ...
Microencapsulated Iron Fortification and Flavor Development in Cheddar Cheese
Cheddar Cheese Microencapsulated Iron PGMS L-ascorbic acid
2016/4/13
This study was designed to examine the effect of microencapsulated iron-fortified Cheddar cheese and L-ascorbic acid as a bioavailable helper of iron on chemical and sensory aspects. Coating material ...
Cholesterol Removal and Flavor Development in Cheddar Cheese
Cholesterol Removal β-cyclodextrin Cheddar Cheese Homogenization
2016/4/13
This study was carried out to find a cholesterol removal rate, flavor development and bitter amino acid productions in Cheddar cheese treated with b-cyclodextrin (CD): 1) Control (no homogenization, n...
Effects of Genetic Variants of κ-casein and β-lactoglobulin and Heat Treatment of Milk on Cheese and Whey Compositions
Genetic Variants #NAME? #NAME? Heat Treatment Cheese Composition Whey Composition
2016/4/11
Milk samples with different phenotype combination of -casein and -lactoglobulin and different preheating temperatures of 30, 70, 75 and 80 C were used for cheesemaking under laboratory conditions. For...