ライフサイエンスコーパス: dairy

1 (HF) group incorporated >=3 servings/d of HF dairy.

2 onsumption of 3 servings/d of low-fat/nonfat dairy.

3 henomena might enhance the sustainability of dairying.

4 0.04 (0.02, 0.06) mmol/L for total high-fat dairy].

5 s (18.7%), meat, eggs, and fish (15.2%), and dairy (13.2%).

6 ated by landfills (41 per cent), followed by dairies (26 per cent) and the oil and gas sector (26 per

7 ruit (37% for females and 30% for males) and dairy (53% for females and 61% for males); young adults

8 nsory quality and flavor-active compounds in dairy analogues prepared from sweet lupine (Lupinus angu

9 eported to be the leading cause of stress in dairy and beef cows, which negatively affects various re

10 etiology, is a leading cause of lameness in dairy and beef herds worldwide.

11 used the method to date the exploitation of dairy and carcass products in Neolithic vessels from Bri

12 be administered in a fasting state, avoiding dairy and cation-containing products for at least 4 hour

13 temporarily restricting consumption of meat, dairy, and egg (MDE) products for religious purposes inf

14 which is rich in fruits, vegetables, low-fat dairy, and fiber and has low levels of saturated fat and

15 Low-GHGE diets had less meat, dairy, and solid fats, and more poultry, plant protein f

16 (LF) group incorporated >=3 servings/d of LF dairy, and the high-fat (HF) group incorporated >=3 serv

17 proving intake of whole fruit, whole grains, dairy, and vegetables remains key during the transition

18 position changes in the meat, poultry, fish; dairy; and caloric sweeteners categories.

19 nse to simulated infection, which could make dairy animals more vulnerable to mastitis.

20 l milk fat, suggesting strategies to improve dairy animals' milk composition without compromising tot

21 to as consumed status and excluding soy and dairy based beverages.

22 in infants who were breastfed (BF), received dairy-based milk formula (MF), or received soy-based for

23 s in body weight and BMI [e.g., for high-fat dairy: beta = 0.13 (0.05, 0.21) kg and 0.04 (0.01, 0.07)

24 how that including green feed in the diet of dairy buffaloes enhances health-promoting biomolecules a

25 omoting biomolecules in milk was examined in dairy buffaloes.

26 We crossed one genome-edited dairy bull, homozygous for the dominant P(C) Celtic POLL

27 was previously used to produce two hornless dairy bulls.

28 nd reduced fat), yogurt, cheese, butter, and dairy calcium consumption with mortality for cancer, car

29 and established infection, and in a neonatal dairy calf model of cryptosporidiosis.

30 Dairy calves are born with a naive immune system, making

31 pecific or generalized personality traits of dairy calves deserves further work.

32 The common management practices of dairy calves leads to increased starch concentration in

33 traits in Irish commercial beef-suckler and dairy calves through genome wide association studies (GW

34 ny common management practices used to raise dairy calves while on milk and during weaning can cause

35 hway could be a feasible approach to bolster dairy calves' immune system.

36 open field, novel human and novel object) in dairy calves.

37 preventative management of rumen acidosis in dairy calves.

38 s closely associated with diet transition in dairy calves.

39 nd precision management of rumen acidosis in dairy calves.

40 ral leukocytes and immune-related tissues of dairy calves.

41 nly; mixed animal protein sources (including dairy); carbohydrates (low-quality refined grains and si

42 Using New York State (NYS) and its dairy cattle farms as a model system, 87 S. Typhimurium

43 Ketosis in dairy cattle has been shown to cause a high morbidity in

44 cow milk collected from HF and cross-bred HF dairy cattle in Phu Dong, Vietnam.

45 Mastitis in dairy cattle is extremely costly both in economic and we

46 To study its impact on dairy cattle performance, we compared its genetic variat

47 Dairy cattle undergo dynamic physiological changes over

48 In the present study, naturally infected dairy cattle were divided into subclinical and clinical

49 and clinical mastitis in Jersey and Holstein dairy cattle, respectively.

50 NK complex in the Holstein-Friesian breed of dairy cattle.

51 ignificant drivers of antimicrobial usage in dairy cattle.

52 tic improvement and management strategies in dairy cattle.

53 bclinical ketosis in North American Holstein dairy cattle.

54 fat metabolism and inflammatory response in dairy cattle.

55 ns have a strong correlation with ketosis in dairy cattle.

56 of the most prevalent and costly diseases in dairy cattle.

57 a within the order Lactobacillales dominated dairy, cereal and cassava fermentations.

58 Zymomonas was reported for the first time in dairy, cereal, cassava and locust bean fermentations.

59 We examined associations of changes in dairy consumption (assessed with a food-frequency questi

60 The effects of higher dairy consumption and its fat content are unknown in pat

61 Knowledge remains limited about habitual dairy consumption and the pathways to cardiometabolic ri

62 e hypothesized that Asian countries with low dairy consumption have an alternative source of BCFA and

63 Yogurt consumption and low-fat dairy consumption have been associated with reduced inci

64 s for yogurt (nonfrozen or frozen) and other dairy consumption in relation to incident T2D (n = 8061

65 m cross-sectional studies shows that milk or dairy consumption is a poor indicator of lactase status,

66 We present the earliest evidence for dairy consumption on the eastern Eurasian steppe by circ

67 In patients with type 2 diabetes, increased dairy consumption to >=3 servings/d compared with <3 ser

68 We assessed the relation of yogurt and other dairy consumption to incidence of T2D in black women, a

69 Changes in dairy consumption were calculated from consecutive quadr

70 e association of yogurt consumption or other dairy consumption with T2D risk in black women.

71 mption could support BCFA intakes similar to dairy consumption.

72 nsumption is increasing faster than meat and dairy consumption.

73 We argue that ruminant dairying contributed to the demographic success of Bronz

74 wk isoenergetic diets, each comprising 1) no dairy (control diet), 2) 3 daily servings of 1% fat milk

75 henotypes was expected because of changes in dairy cow breeding in Phu Dong, Vietnam.

76 lial cells (bMECs) are the main cells of the dairy cow mammary gland.

77 vel identification of bacteria isolated from dairy cow milk.

78 Lactating dairy cows are a particularly sensitive model to examine

79 rom wild-type and Abcg2(-/-) mice as well as dairy cows carrying the ABCG2 Y581S polymorphism (Y/S) a

80 umen microbial composition of late lactation dairy cows grazing perennial ryegrass only (PRG; n = 20)

81 ergetic demands associated with lactation in dairy cows impacts T cell metabolic reprogramming.

82 allogenic MSC-based intramammary therapy in dairy cows with experimentally induced Staphylococcus au

83 In dairy cows, the period from the end of lactation through

84 sion of genes related to lipid metabolism in dairy cows.

85 and E2S stereoisomers in milk and plasma of dairy cows.

86 on Columbia blood agar from milk samples of dairy cows.

87 cond and later lactations (SCK2) in Holstein dairy cows.

88 ) fasting; 2) a high-fat load (150 g of fat [dairy cream] at time 0); 3) glucose (3 doses of 50 g at

89 Struvite-bearing solids from swine (S) and dairy (D) wastewater, heat-treated to 150-300 degrees C,

90 8.09 +/- 0.96%) who consumed <3 servings of dairy/d.

91 We aimed to investigate the effect of a high-dairy diet (HDD) as compared with a low-dairy diet (LDD)

92 high-dairy diet (HDD) as compared with a low-dairy diet (LDD) on BP in overweight middle-aged adults.

93 n study, subjects consumed a high- and a low-dairy diet [HDD (5-6 dairy portions) and LDD (<=1 dairy

94 asture, and grazed or ensiled clover, in ORG dairy diets.

95 wer consumption of animal foods (animal fat, dairy, eggs, fish/seafood, meat).

96 Additional dairy enhanced the liquefaction effect.

97 Milk samples submitted from a commercial dairy farm from recently calved cows or clinical mastiti

98 Mixed microbial cultures from a dairy farm wastewater were subjected to cyclic perturbat

99 the farm and substantial financial losses to dairy farmers.

100 In the U.S., 40-60% of dairy farms feed milk replacer to pre-weaned calves, whi

101 smission of GBS between cattle and people on dairy farms in Colombia and compared the antimicrobial r

102 60 random samples were gathered from private dairy farms in Damietta Province, Egypt.

103 m 11 conventional and one antimicrobial-free dairy farms in the Northeastern U.S. at six times over o

104 use as a feed and manure additive on Swedish dairy farms is explored.

105 n (SICCT) test and that were identified from dairy farms located around the city of Addis Ababa, Ethi

106 acids (OCFAs) are present in trace levels in dairy fat and some fish and plants.

107 Modifying dairy fat composition by increasing the MUFA content is

108 We aimed to evaluate the association between dairy fat intake and risk of T2D in 3 prospective cohort

109 s regression was used to estimate the HR for dairy fat intake and T2D risk.

110 diabetes (T2D) risk, although data regarding dairy fat intake per se are sparse.

111 Dairy fat intake was not associated with T2D risk in the

112 e provide the first conclusive evidence of a dairy fat origin for the Irish bog butter tradition, whi

113 Dairy fat was not associated with risk of T2D when compa

114 Replacing dairy fat with carbohydrates from whole grains was assoc

115 ed associations for isocalorically replacing dairy fat with other macronutrients.

116 Replacing 5% of calories from dairy fat with other sources of animal fat or carbohydra

117 uction, an attractive mild sweetener for the dairy food industry.

118 ior epidemiologic studies have evaluated how dairy-food intake is associated with risk of early menop

119 , smoking, and other factors, total baseline dairy-food intake of >=4 servings/day versus <4 servings

120 1.01; P for trend = 0.02), whereas high-fat dairy-food intake was not associated with early menopaus

121 9 servings; 95% CI: 0.12, 0.65 servings) and dairy foods (0.38 servings; 95% CI: 0.19, 0.57 servings)

122 sociations appeared to be limited to low-fat dairy foods (for >=2 servings/day vs. <3 servings/month,

123 ssed meat (women and men), and milk or other dairy foods (women) was associated with a greater mortal

124 ratory evidence suggests a potential role of dairy foods in the ovarian aging process; however, no pr

125 Low-fat dairy foods may represent a modifiable risk factor for r

126 of total, low-fat, high-fat, and individual dairy foods were associated with early menopause in Nurs

127 ntake only from nonindustrial sources, e.g., dairy foods).

128 igh in saturated fat, particularly fermented dairy foods, demonstrates some benefits for cardiometabo

129 ect on daytime ambulatory BP compared with a dairy-free diet.

130 vitamin D with the aim to develop novel non-dairy functional foods for vitamin D fortifications.

131 Symptoms were assessed by a daily symptom dairy, Gastroparesis Cardinal Symptom Index scores, and

132 r holding capacity and a strength similar to dairy gels.

133 Heritable variation exists among dairy goats in their production response to fluctuating

134 e administration of LPS in mammary glands of dairy goats under thermal-neutral (TN; n = 4; 15 to 20 d

135 d grazing or hay-feeding in confinement - in dairy goats.

136 ants (POTWs), 2 composting operations, and 2 dairies in the San Francisco Bay Area.

137 ions by 2.5% showing that intensification of dairy in a low-income country can increase milk yields w

138 beta-Galactosidase is vital to dairy industries because it catalyzes the hydrolysis of

139 significant health concern for the beef and dairy industries in many parts of the world.

140 ost relevant co-products manufactured by the dairy industry and it is a powerful environmental pollut

141 s a lactic acid bacterium widely used by the dairy industry for the manufacture of yogurt and special

142 ctive peptides were obtained from a low-cost dairy industry product, which could improve consumers' h

143 led several approaches being explored by the dairy industry to reduce the sugar addition.

144 economically important infectious disease in dairy industry, and Escherichia coli (E. coli) is one of

145 igosaccharide production among cattle in the dairy industry.

146 feeding are both commonplace in the beef and dairy industry; leading to welfare issues, negative envi

147 t and lifestyle covariates, decreasing total dairy intake by >1.0 serving/d over a 4-y period was ass

148 hirties, vegetable intake increased, whereas dairy intake decreased.

149 The amount of dairy intake during a 6-wk period had a neutral effect o

150 Observational studies suggest that high dairy intake is associated with a lower blood pressure (

151 reproduced by other studies, advice for high dairy intake may be added to treatment and prevention of

152 tigate the effects of high compared with low dairy intake on glucose metabolism, insulin sensitivity,

153 3 groups: control group maintained baseline dairy intake, low-fat (LF) group incorporated >=3 servin

154 income, and child age, sex, race/ethnicity, dairy intake, physical activity, and year of blood draw.

155 obese individuals, may improve by increased dairy intake.

156 Furthermore, self-reported dairy intolerance without LM (NLDI) is characterized by

157 t, diagnosed lactose intolerant), nonlactose dairy intolerant (NLDI; n = 20, self-reported intolerant

158 ese, and butter) to achieve a high-fat, high-dairy isoenergetic daily dietary exchange [38% of total

159 icarbonyl concentrations were lowest in tea, dairy, light soft drinks, and rice (<10 mg/kg).

160 lipid-coated lipid droplets comprised of 48% dairy lipids (n = 115).

161 e diameter 3-5 mum) containing vegetable and dairy lipids in healthy, term infants.

162 hospholipid-coated lipid droplets containing dairy lipids is safe, well tolerated, and supports an ad

163 cted to investigate the impacts of long-term dairy manure and inorganic fertilizers (INF) on soil car

164 Biogas produced from dairy manure generally had lower concentrations of trace

165 In comparison to the INF, the dairy manure not only significantly increased chemical f

166 rends were observed in ARG abundance between dairy manure obtained from blend pits and long-term stor

167 to determine the contributions of ARGs from dairy manure to the environment.

168 types of organic amendments (Chicken manure, Dairy manure, and Milorganite), at four levels of applic

169 gas streams from three different feedstocks (dairy manure, food waste, and municipal solid waste).

170 anite, but lowest for the soils amended with dairy manure.

171 from 14% for electrolyte drinks and flavored dairy milk to 50% for cereal bars, and for pack size tar

172 ractions for the detection of bovine and non-dairy milks based on lipids fingerprint by routine MALDI

173 e case for bovine milk where addition of non-dairy milks such as vegetables (e.g., soya or coconut) h

174 thcoating, astringent/drying, fatty texture, dairy mouthfeel, and tingling/irritation" sensations.

175 DNA samples from beef-suckler (n = 698) and dairy (n = 1178) calves, using the IDBv3 chip.

176 r consumption of high- compared with low-fat dairy on glycated hemoglobin (HbA1c), body weight, and c

177 Intakes of fish, eggs, dairy, or plant protein sources were not associated with

178 ost rich in relevant proteins (all wastes of dairy origin, beer yeast, malted barley germs, brewing c

179 . rhamnosus and one L. plantarum strains, of dairy origin: quercetin-3-O-rutinoside was the most abun

180 = 0.74) for 2 or more servings/d of low-fat dairy other than yogurt relative to <1 serving/mo and 1.

181 Dairy pastoralism is integral to contemporary and past l

182 d into three distinct groups, all practicing dairy pastoralism regardless of ancestry.

183 revious research has indicated that ruminant dairy pastoralism was practiced in the region by circa 1

184 Dairy polar lipids (PL) seem to exhibit antiplatelet eff

185 as an animal feed in the production of eggs, dairy, pork and chicken.

186 med 2 isocaloric diets for 6 wk, an LDD (<=1 dairy portion per day) and an HDD (6 or 5 reduced-fat da

187 diet [HDD (5-6 dairy portions) and LDD (<=1 dairy portion), respectively] for 6 wk in a crossover de

188 tion per day) and an HDD (6 or 5 reduced-fat dairy portions for men and women, respectively), with a

189 Dairy portions were 200 g semi-skimmed yoghurt, 30 g red

190 sumed a high- and a low-dairy diet [HDD (5-6 dairy portions) and LDD (<=1 dairy portion), respectivel

191 Low and high protein dairy powders are prone to caking and sticking and can a

192 ion of the sensory quality of fat-containing dairy powders.

193 ate the risk of bovine milk allergens in the dairy processing and ingredients sectors.

194 Whether changes in dairy product consumption are related to subsequent risk

195 The relation of dairy product consumption to health and mortality is con

196 Dairy product consumption was assessed by validated semi

197 ated the association of long-term changes in dairy product consumption with subsequent risk of T2D am

198 ulate HRs for T2D associated with changes in dairy product consumption.

199 um and urine metabolomes during postprandial dairy product tests through the association between lact

200 e present in readily detectable amounts in a dairy product unless it contains undeclared plant materi

201 ignificant association of consumption of any dairy product with mortality was found in the fully adju

202 Kefir is a fermented dairy product, associated to health benefits because of

203 modified according to the fat content of the dairy product.

204 Latitudinal differences in the scale of dairy production might also have influenced the evolutio

205 This study investigated the effect of UK dairy production system, month, and their interaction, o

206 ss and mastitis are major economic issues in dairy production.

207 er the ingestion of two solid and isocaloric dairy products (cheese) based either on whey or on casei

208 CI: 0.11, 0.64; Ptrend < 0.001) and low-fat dairy products (OR: 0.39; 95% CI: 0.16, 0.92; Ptrend = 0

209 identification of milk species in fermented dairy products (yoghurt and cheese).

210 strains isolated from traditional Mongolian dairy products (yogurt and fermented milk), and to inves

211 For adiposity, an increase in fermented dairy products [yogurt (total or low-fat) or low-fat che

212 s observed are proportional to the levels of dairy products added.

213 ges promoted on starch performance from both dairy products addition, at higher level tested (25%): a

214 lactose from the diet either by eliminating dairy products altogether or substituting lactose-free a

215 ty acids (BCFA) in western countries is from dairy products and beef.

216 Dried, fermented blends of dairy products and cereals, such as kishk and tarhana, a

217 fully applied to the determination of Tyr in dairy products and fermented drinks with good recoveries

218 aric acid, a saturated fatty acid present in dairy products and fish, inhibits Piezo1 activation and

219 actose has become the main byproduct of many dairy products and ingredients.

220 Fat intake from dairy products and other relevant sources was expressed

221 The extent to which dairy products and their fat content influence cardiovas

222 Milk and dairy products are considered important dietary sources

223 zyme should be taken into consideration when dairy products are consumed with tannin-rich food.

224 Dairy products are often considered challenging for heal

225 eveloped for food authenticity testing using dairy products as a model.

226 e consumption of lactose-containing milk and dairy products can lead to the development of various ga

227 A profiles and UK milk fat intakes, milk and dairy products contribute around one-third of the maximu

228 In conclusion, dairy products could be discriminated for farming-system

229 t diet containing SFA-reduced, MUFA-enriched dairy products for 12 wk showed beneficial effects on fa

230 The consumption of some types of dairy products has been associated with lower cardiometa

231 Instant detection of antibiotic residues in dairy products has been remained a challenge.

232 New research on full-fat dairy products high in saturated fat, particularly ferme

233 ns and that the origins of traditional horse dairy products in eastern Eurasia are closely tied to th

234 IBD mothers, and further, that low intake of dairy products in IBD mothers is associated with reduced

235 The frequency of dairy products in pottery increased as farming was progr

236 h food sources of unsaturated fats, full-fat dairy products increase LDL cholesterol.

237 also no association of consumption of other dairy products investigated with mortality.

238 This study shows that intake of dairy products is lower in IBD mothers than in non-IBD m

239 ngs indicate that fatty acid modification of dairy products may have potential as a public health str

240 rom environmental matrixes (soil + water) to dairy products through the food web (forage) by a combin

241 flammatory bowel disease (IBD) tend to avoid dairy products to minimize abdominal pain and diarrhea.

242 The dairy products were diluted 50-fold with 10 mmol/L NaOH

243 f habitual consumption of total and types of dairy products with markers of metabolic risk and adipos

244 gated associations of consumption of various dairy products with mortality in the Italian cohort of t

245 k than the population mean replaced habitual dairy products with study products (milk, cheese, and bu

246 Previous studies have examined dairy products with various fat contents in relation to

247 refined grains, nonjuice fruits, vegetables, dairy products) with odds of insomnia at baseline (betwe

248 ables, fruits, legumes, cereals, fish, meat, dairy products, alcohol, and the monounsaturated-to-satu

249 We examined meat, fish, dairy products, and eggs and risk for IHD in the pan-Eur

250 sugary foods and sweets, cereals, animal and dairy products, and sedentary time.

251 s, sucrose, sugars from milk-based desserts, dairy products, and sugary drinks (Ptrend <= 0.01).

252 ight patients were not tolerating almost all dairy products, and there was a high rate of completion

253 nistration should be in a fasted state, with dairy products, antacids, or multivitamins avoided for >

254 ial enzyme for the deterioration of milk and dairy products, as well as a candidate for industrial ap

255 e peptide profile and bioactive potential in dairy products, by increasing the protein content and us

256 igher intakes of fruits, vegetables, low-fat dairy products, fish and nuts, and lower consumption of

257 egetables, whole grains, low-fat or fat-free dairy products, lean protein sources, nuts, seeds, and l

258 present the food groups; fruits, vegetables, dairy products, legumes, offal, fish, and fortified infa

259 ups of fruits, vegetables, legumes, cereals, dairy products, meat, and offal were analyzed by two LC-

260 egetables, meat and poultry, processed meat, dairy products, milk-based desserts, and starchy foods.

261 oil, but lower in saturated fat, meats, and dairy products, seems an ideal nutritional model for car

262 We find that infant consumption of dairy products, vegetables, and chicha (a fermented drin

263 sults suggest that short-term consumption of dairy products, whether low or regular in fat, has no ov

264 determination of aflatoxin M(1) in milk and dairy products.

265 s a major cause of digestive discomfort from dairy products.

266 ogether for the determination of melamine in dairy products.

267 ploited to modulate health-promoting fats in dairy products.

268 icillium commune and Mucor racemosus in four dairy products.

269 structure but has not been widely applied to dairy products.

270 t is also used to sterilize the packaging of dairy products.

271 may assist reverse engineering of a range of dairy products.

272 owering of immunity in consumers of meat and dairy products.

273 oducts, vegetables and fruits as well as for dairy products.

274 ection of plant oil adulteration in milk and dairy products.

275 othelial function compared with conventional dairy products.

276 in olive oil with fish/seafood and fermented dairy products.

277 fish; low to moderate intake of poultry and dairy products; low intake of red and processed meat; an

278 been improved for extraction of melamine in dairy productsfollowed by UV-VIS spectrometry.

279 While dairy proteins have traditionally been used to stabilize

280 e growing demand of low-income consumers for dairy proteins in the developing countries where food co

281 ing countries to satisfy growing demands for dairy proteins.

282 = 0.36) for 2 or more servings/d of regular dairy relative to <1 serving/mo.

283 toward a need to reduce the intake of meat, dairy, rice, and sugar and an increase in fruits, vegeta

284 is chosen as the target to be amplified from dairy samples.

285 This study assessed the potential for the dairy sector in Kenya to contribute to low-emissions dev

286 For efficient exploitation of this dairy side stream, reliable analytical methods are essen

287 oy and legumes, but much less meat, poultry, dairy, solid fats, and added sugars.

288 s to estimate the proportion of protein from dairy sources (PPDS) in mothers with and without IBD, an

289 ock pathogen that originated within European dairy stock and expanded transcontinentally via unisexua

290 So, by this study we highlighted that dairy strains can produced (phenyllactic acids), modifie

291 The habitual consumption of different dairy subtypes may differently influence cardiometabolic

292 tion in forage and milk (F&M) from different dairy systems were investigated.

293 : 25.2 +/- 0.5 y) with self-reported varying dairy tolerance underwent a 50-g lactose challenge.

294 intolerant, diagnosed lactose tolerant), or dairy tolerant (DT; n = 10, self-reported tolerant, diag

295 ol/L; -0.05, -0.01 mmol/L), whereas high-fat dairy (total, butter, and high-fat cheese) consumption w

296 are needed to study the effects of specific dairy types and to differentiate between metabolic subgr

297 Whole-fat dairy, unprocessed meat, and dark chocolate are SFA-rich

298 at milk, high-fat cheese, and total high-fat dairy was associated with greater increases in body weig

299 An increase in total low-fat dairy was negatively associated with LDL cholesterol (-0

300 dent electrodialysis experiments using model dairy wastewater streams.