Dairy Research Institute | InsightOctoberTOC2011

October 2011

Bringing industry the latest technical insights and research on dairy nutrition, products and sustainability.

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September 2011
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nutrition

Dairy Research Institute Proudly Supports New Institute for Dairy Ingredient Processing at Midwest Dairy Foods Research Center

Introducing the Dairy Research Institute New Product Competition

nutrition

Study Reinforces That 3-4 Daily Dairy Servings Can Be Part of an Effective Weight Loss Plan

Review Concludes That Natural Trans Fat From Dairy Foods and Beef Are Different From Industrial Trans Fats and May Show Positive Health Effects

Chocolate Milk and Other Beverages Containing Protein and Carbohydrate Help Improve Recovery After Endurance Exercise

Higher Dietary Intakes of Calcium and Vitamin D Associated with Lower Percent Body Fat in Premenopausal African-American Women

Consumption of Leucine, an Amino Acid Present in Whey Protein, Enhances Post-exercise Muscle Protein Synthesis

Whey Protein Supplementation While Maintaining a Usual Diet Reduces Fatty Liver in Obese Women

A 25-gram Whey Protein Drink After Resistance Exercise Stimulates Muscle Protein Synthesis More Effectively Than Smaller Amounts Consumed Over Time

Consumption of High Amounts of Milk Fat Shown to Not Increase Markers of Inflammation After a Meal

Higher Intake of Potassium Associated with Significantly Lower Risk of Stroke

Higher Intake of Probiotic Milk Products Associated With Lower Risk of Preeclampsia in Pregnant Women

Many Americans Not Meeting Recommended Intakes of Calcium, Vitamin D and Potassium Even When Enriched/Fortified Foods and Dietary Supplements Are Included

Evidence Emerging That Low Vitamin D Status Is Associated with Obesity, Type 2 Diabetes and Cardiovascular Disease in Ethnic Minorities

Consuming Yogurt and Regular Milk Is Associated with Reduced Risk of All Invasive Breast Cancer in Swedish Women

Product

Benzoyl Peroxide Is More Effective Bleaching Agent for Whey Protein Concentrate Than Hydrogen Peroxide

Model System Predicts Required Amount of Salt Replacer Prior to Production of Cheese

Listeria Survival Similar in Low- and Regular-Salted Cheddar Cheese

Investigating the Influence of Calcium Binding Salts on Casein in Non-fat Cheese and Milk Protein Solutions

Microfiltration May Improve Quality of Dairy Products

Sustainabilty

Promising Advances Made Toward Developing Biodegradable Packaging with Antimicrobial Properties

Methane-producing Organisms From Rumen of Holstein and Jersey Cows Different

Other Publications

Vitamin D-Fortified Milk Achieves the Targeted Serum 25-Hydroxyvitamin D Concentration without Affecting That of Parathyroid Hormone in New Zealand Toddlers

Following federal guidelines to increase nutrient consumption may lead to higher food costs for consumers

Effects of dairy products on Crohn’s disease symptoms are influenced by fat content and disease location but not lactose content or disease activity status in a New Zealand population.

Dietary intake of α-linolenic acid and low ratio of n-6:n-3 PUFA are associated with decreased exhaled NO and improved asthma control

Dietary fat and breast cancer: comparison of results from food diaries and food-frequency questionnaires in the UK Dietary Cohort Consortium

Classification of Swiss cheese starter and adjunct cultures using Fourier transform infrared microspectroscopy

UHT Milk Processing and Effect of Plasmin Activity on Shelf Life: A Review

Key Dates

2011 Net Impact Conference

Oct. 27-29, 2011
Oregon Convention Center, Portland, Ore.