subject: commercialize

The Bacterial Diversity in Raw Cow Milk During Its Transport and Storage

The Bacterial Diversity in Raw Cow Milk During Its Transport and Storage

Pasteurization helps make raw cow milk safe for human consumption, but it doesn’t get rid of all bacteria. These remaining bacteria can cause spoilage, thus affecting the shelf life and quality of milk products and leading to wastage. Knowing what bacteria are present in milk before and during milk processing could help identify sources of spoilage and find ways to get rid of them. Read More...

Producing Human Milk Sugars for Use in Formula

Producing Human Milk Sugars for Use in Formula

It’s well known that human milk is good for you (1-5). Sugars, called oligosaccharides, form the third largest component of human milk and have been associated with many beneficial effects. These human milk oligosaccharides (HMOs) have been shown to influence the composition of the gut microbiome, modulate the immune system, and help protect against pathogens (6-11, 22) Given the various benefits of HMOs, there has been a lot of interest in figuring out how to introduce HMOs into formula. However, more than 200 human milk oligosaccharides have been discovered so far, and their variety and complexity makes them challenging to synthesize (21-23). Read More...

Kefir Consumption—a Growing Culture

Kefir Consumption—a Growing Culture

Kefir, an ancient cultured dairy drink touted as a health-promoting probiotic, is coming back into fashion in Europe and gaining popularity in the US. With its fizzy freshness and mildly acidic flavor, kefir (pronounced “keh-FEAR”) likely owes its name to a similar Turkish word meaning "good feeling." Fermented by yeast and bacteria in a unique way, kefir has been shown to promote gut health and boost the immune system, among other beneficial effects. Kefir has even been credited with beginning "a new dawn of food," while commercial producers and home brewers are experimenting with modern recipes and flavored variants. Read More...