ライフサイエンスコーパス: dairy

1 ly attributable to other major components of dairy.

2 enabling their practical application in the dairy.

3 e of body fat gain over 12 mo (mean +/- SEM: dairy 0.40% +/- 0.53% > control; P < 0.45).

4 9), meat or fish (0.44; 95% CI: 0.38, 0.51), dairy (0.44; 95% CI: 0.37, 0.50), and snacks (0.43; 95%

5 shellfish (0.9%), fruit or vegetable (0.7%), dairy (0.5%), and peanut (0.5%).

6 -10: 11.6 +/- 0.2 to 14.9 +/- 0.3 mg/dL] and dairy [0.195 (0.139, 0.251), P < 0.0001; decile 1-10: 12

7 .4 +/- 0.5 g/d; plant: 24.7 +/- 0.3 g/d; and dairy: 13.4 +/- 0.3 g/d).

8 Two dairies, a beef cattle feedlot, and a sheep feedlot were

9 ations between vegetables, fruits, nuts, and dairy and all-cause mortality.

10 as within the Russian agricultural sector is dairy and beef cattle farming contributing about $11 bil

11 tle responsible for major economic losses in dairy and beef industries throughout the world.

12 nic sources of greenhouse gases (GHGs), with dairy and beef production accounting for nearly two-thir

13 scription of the resistome of North American dairy and beef production effluents, and identify factor

14 as applied to the determination of Cr(VI) in dairy and cereal products from different brands and orig

15 at extent the inclusion of anthocyanins into dairy and egg matrices could affect their stability afte

16 tudies that examined the association between dairy and incident T2D in healthy adults.

17 ed lipid oxidation of model matrices, namely dairy and meat fats.

18 ermination of nucleosides and nucleotides in dairy and non-dairy baby foods based on hydrophilic inte

19 The findings show variable intensities in dairy and nondairy activities in the Mediterranean regio

20 s from various origins (animal, divided into dairy and nondairy, and vegetable origins) in healthy po

21 Intakes of protein and dairy and subtypes of protein and dairy were assessed at

22 We studied the resistome of Finnish dairy and swine farms where use of antibiotics is limite

23 we named 2 patterns "fruit, vegetables, and dairy" and "sweets, animal fat, and low meat," respectiv

24 gh in red meat, refined grains, and high-fat dairy) and prudent (high in fruits, vegetables, and whol

25 iet (low in fat and high in protein, low-fat dairy, and fruits and vegetables) or a control diet for

26 Total, nondairy animal, dairy, and plant protein intake were estimated with the

27 generally contained lower amounts of wheat, dairy, and poultry, and increased amounts of legumes.

28 with food, takes 6-MP with versus never with dairy, and takes 6-MP in the evening versus morning vers

29 The proportion of women consuming dairy, animal-source foods, fruits, and vegetables inclu

30 presented approximately 2 cups milk or other dairy as part of the diet) with the exception of a tibia

31 nucleosides and nucleotides in dairy and non-dairy baby foods based on hydrophilic interaction chroma

32 kfast pastries, and infant-toddler grain- or dairy-based desserts contained >/=1 sources of added sug

33 Participants received dairy-based shakes (500 mL; 50% carbohydrate, 20% protei

34 Buttermilk is a dairy by-product with a high content of milk fat globule

35 Development of the dairy calf gastrointestinal tract (GIT) and its associat

36 ress this aspect of Koch's postulates, three dairy calves (treatment animals) held in individual pens

37 at even therapeutic use of antimicrobials in dairy calves has an appreciable environmental microbiolo

38 e most common infectious disease of beef and dairy cattle and is characterized by a complex infectiou

39 11% (41/371) of the isolates from Zambian dairy cattle contained Shiga toxin genes (stx) while non

40 een E. coli strains originally isolated from dairy cattle with transient and persistent mastitis.

41 ant pathogens causing contagious mastitis in dairy cattle worldwide.

42 e positive impact of genomic selection in US dairy cattle, even though this technology has only been

43 is a leading cause of bacterial mastitis in dairy cattle.

44 ecture underlying sire fertility in Holstein dairy cattle.

45 rsistent and transient mammary infections in dairy cattle.

46 dairy may be different than those of single dairy constituents when considering the effects on body

47 ng 25-hydroxyvitamin D concentrations, other dairy constituents, and early menopause are warranted.

48 ective studies have investigated the role of dairy consumption in both weight change and risk of beco

49 Frequent dairy consumption in childhood has been related to highe

50 mprove our ability to understand the role of dairy consumption in the prevention of renal dysfunction

51 f cohort studies suggest a potential role of dairy consumption in type 2 diabetes (T2D) prevention.

52 x, which may modify the metabolic effects of dairy consumption.

53 rd model included the daily life events of a dairy cow and reflects several current dairy management

54 s critical biomarkers for early diagnosis of dairy cow metabolic diseases.

55 dly detection tool for on-farm monitoring of dairy cow metabolic diseases.

56 les were collected in summer and winter from dairy cowpats held under two treatments: field-exposed v

57 Uterine infections in dairy cows are common after calving, reduce fertility an

58 Enteric CH4 emissions from dairy cows can be predicted successfully (i.e., RMSPE <

59 chanisms regulating bovine milk synthesis in dairy cows fed high forage rations with different basal

60 cterial, archaeal, and fungal communities of dairy cows from 2 weeks to the middle of first lactation

61 els in predicting enteric CH4 emissions from dairy cows in North America (NA), Europe (EU), and Austr

62 Eight Holstein dairy cows were used in a repeated measures design with

63 The effect of supplementing a basal diet for dairy cows with "Soybean extract 40" (Biomedica, Prague,

64 MG constitute the main pathology afflicting dairy cows.

65 ys a critical role in the milk production of dairy cows; however, the mechanisms regulating bovine mi

66 analysis as a rapid way for the detection of dairy cream adulteration with sunflower, coconut and pal

67 Dairy cream and its analogues with sunflower oil, coconu

68 ted model was extremely sensitive (100%) for dairy cream.

69 dairy, (types of) milk, (types of) fermented dairy, cream, ice cream, and sherbet.

70 bone mass in response to an extra 3 servings dairy/d compared with usual intake.Participants were 240

71 e cream content in order to obtain healthier dairy desserts for use in weight management.

72 increase satiety capacity) allows obtaining dairy desserts for weight management.

73 total) such as fish, meat, fruits, and baby dairy desserts that may endogenously contain these analy

74 The proposed method was tested on other dairy desserts, demonstrating to be versatile.

75 supports the efficacy of high-calcium, high-dairy diets in achieving healthy weight in adults.

76 Construction of dairy effluent ponds would minimize sources connected to

77 ive scores, while animal foods (animal fats, dairy, eggs, fish/seafood, poultry/red meat, miscellaneo

78 ood); and c) fast food intake by food group (dairy, eggs, grains, meat, and other).

79 This study suggests that 2 cups milk or the dairy equivalent is adequate for normal bone gain betwee

80 he temporal pattern of E. coli growth within dairy faeces post defecation; and (ii) derive E. coli se

81 tacts in a potential infection spread in the dairy farm network of the Province of Parma (Northern It

82 ing data on veterinarian on-farm visits in a dairy farm system, we built a simple simulation model to

83 For example, there is evidence that dairy farming by humans favored alleles for adult lactos

84 that S. agnetis is likely more prevalent on dairy farms than S. hyicus Also, some S. agnetis isolate

85 exposure to F. hepatica, on three commercial dairy farms, were sampled over the course of a grazing s

86 collection of S. aureus isolates from eight dairy farms.

87 nal environment, the cheese matrix modulates dairy fat digestion.

88 :0)], which are considered as biomarkers for dairy fat intake in humans.

89 at the cheese matrix modulates the impact of dairy fat on postprandial lipemia in healthy subjects.

90 healthy subjects, we compared the impact of dairy fat provided from firm cheese, soft cream cheese,

91 is that circulating fatty acid biomarkers of dairy fat, 15:0, 17:0, and t-16:1n-7, are associated wit

92 r understand the potential health effects of dairy fat, and the dietary and metabolic determinants of

93 on the cardiometabolic effects of phenolics, dairy fat, probiotics, fermentation, coffee, tea, cocoa,

94 Few studies have assessed dairy fat, using circulating biomarkers, and incident di

95 relate to dietary fiber intake and not only dairy fat.

96 In 2 prospective cohorts, higher plasma dairy fatty acid concentrations were associated with low

97 ell equivalent counts of Escherichia coli in dairy feces exposed to different environmental condition

98 ters were identified: fast food and full-fat dairy, fish, red meat, chicken, low-fat milk, and legume

99 ns, vegetables, fruits, nuts, legumes, eggs, dairy, fish, red meat, processed meat, and sugar-sweeten

100 Higher intake of high-fat dairy food and milk was not associated with all-cause or

101 to the control group provide no support for dairy food as a stratagem to decrease body fat or weight

102 at was not influenced by the diet assignment.Dairy food interventions generally had no effect on bone

103 andomized controlled trials of the effect of dairy food on weight and body fat in adolescents have be

104 the biofunctionality of the nutrients within dairy food structures.

105 High consumption of low-fat dairy food was associated with lower risk of all-cause (

106 in industrial crossflow filtration of beer, dairy foods and biotechnology products.

107 The dietary intake of dairy foods and their constituents was calculated based

108 Dairy foods are an excellent source of essential nutrien

109 antify the associations of incident T2D with dairy foods at different levels of intake.

110 g calcium intake to recommended amounts with dairy foods in adolescent girls with habitually low calc

111 effects of substituting full-fat for low-fat dairy foods in the DASH diet, with a corresponding incre

112 ther research on the health effects of whole dairy foods is warranted alongside the more traditional

113 sweet potato pulp may be used to develop new dairy foods with potential functional properties.

114 ational studies suggests a possible role for dairy foods, particularly yogurt, in the prevention of T

115 ch is high in fruit, vegetables, and low-fat dairy foods, significantly lowers blood pressure as well

116 detection of milk adulteration in processed dairy foods.

117 laced on a diet high in AP (rich in meat and dairy foods; n = 18) or PP (mainly legume protein; n = 1

118 l five food groups and by greater variety of dairy, fruit, and vegetable subtypes, appears important

119 cterize the composition and the structure of dairy gel obtained by an extract of Calotropis procera l

120 f polymer science can be used to assess D in dairy gel.

121 of lactobionic acid on the acidification of dairy gels (pH 5.5 and 6.2), rheological properties usin

122 nant mechanism of the enzymatic breakdown of dairy gels in these experimental conditions.

123 no-delta-lactone (GDL) for the production of dairy gels with a controlled pH value.

124 Two dairy gels with an identical composition, but differing

125 o diffusion behavior of FITC-pepsin in these dairy gels.

126 he oldest semi-domesticated cervid), and the dairy goat (Capra aegagrus, member of the family Bovidae

127 ll help improve the management of the French dairy goat breeding program.

128 sed on differential fecundity in two Laoshan dairy goat populations.

129 ariation influencing fecundity traits within dairy goats.

130 e between the 2 groups.Our findings that the dairy group gained body fat similar to the control group

131 a greater consumption of lactose or low-fat dairy harms fertility.

132 Cohorts of replacement dairy heifer calves (n = 42) with no prior exposure to F

133 The base dairy herd model included the daily life events of a dai

134 d 63% of the PTEs attributed to S. uberis in dairy herds may be caused by the nine most prevalent str

135 l mastitis cases in a study of 52 commercial dairy herds over a 12-month period.

136 milk samples were collected from cows on 15 dairy herds.

137 [HR], 0.7; 95% CI, 0.3 to 1.9; P = .5; with dairy: HR, 0.3; 95% CI, 0.07 to 1.5; P = .2; taken in ev

138 heses that a greater consumption of high-fat dairy improves fertility or that a greater consumption o

139 and in particular a significant increase of dairying in the biochemical record coupled with a shift

140 ding two economically useful results for the dairy industries: (i) increase of productivity by the co

141 a high potential especially for the food and dairy industry and also, if further miniaturised in scre

142 ely 80% of the antibiotics prescribed in the dairy industry are used to treat bovine mastitis.

143 d (FA) composition is important for the goat dairy industry because of its influence on cheese proper

144 It should also be useful in the dairy industry in areas such as improving milk productio

145 e manufacture generated by an emerging sheep dairy industry in New Zealand.

146 beta-Galactosidase enzymes are used in the dairy industry to convert lactose into galactooligosacch

147 se of synthetic antioxidants is prevalent in dairy industry to prevent the development of rancidity.

148 -Galactosidase is an important enzyme in the dairy industry, and the enzyme from the yeast Kluyveromy

149 n annually in the US only) to the cattle and dairy industry.

150 buting to the quality control of milk in the dairy industry.

151 ntributing to the further development of the dairy industry.

152 s of industrial processes, especially in the dairy industry.

153 The utility of dairy ingredients in the supplementary foods used in the

154 from oat flour and different proportions of dairy ingredients were mixed with oat starch.

155 ing oat starch in combination with different dairy ingredients.

156 However, they are often combined with dairy ingredients.

157 FRs for total dairy intake (>/=18 compared with <7 servings/wk) were 1

158 The elevated FR for total dairy intake among Snart Foraeldre participants was limi

159 o clear association between low- or high-fat dairy intake and fecundability in either cohort.

160 Associations between dairy intake and fecundability were generally small and

161 ledge, have examined the association between dairy intake and fertility, and they have had conflictin

162 ported, but overall, the association between dairy intake and mortality is inconclusive.We studied as

163 Genetic proxies may improve dairy intake estimations, and clarify diet-disease relat

164 We prospectively evaluated dairy intake in relation to fecundability among women wh

165 tal development.We evaluated the relation of dairy intake to breast composition at Tanner stage 4 and

166 Dairy intake was assessed with the use of a 131-item foo

167 )-rs3754686C>T (nonpersistence>persistence), dairy intake, and CVD biomarkers in American (Hispanics,

168 d 1.65 +/- 0.09 kg in quintiles 1-5 of total dairy intake, respectively (P-trend = 0.003).

169 ed within BMI categories to receive an 18-mo dairy intervention (3 servings/d equivalent to approxima

170 e observed between subjects who received the dairy intervention (achieved consumption of 1500 mg Ca/d

171 roteins are particularly important traits in dairy livestock.

172 In multivariable models, low-fat dairy, low-fat milk, and yogurt intakes were associated

173 11.8 +/- 1.5 y), who consumed low amounts of dairy (<800 mg Ca/d).

174 of a dairy cow and reflects several current dairy management processes.

175 lk composition could offer opportunities for dairy manufacturers.

176 ] for individuals exposed to spray-irrigated dairy manure containing Campylobacter jejuni, enterohemo

177 and zoonotic pathogens during 21 full-scale dairy manure irrigation events at three farms.

178 the assumed level of pathogen prevalence in dairy manure, while risk estimates for C. jejuni were no

179 onotic pathogens downwind of spray-irrigated dairy manure; and b) determine which factors (e.g., dist

180 These were added to dairy matrices, containing cream and whey proteins, of d

181 The evidence for a dairy matrix effect was presented and discussed by an ex

182 nhance interactions between nutrients in the dairy matrix, which may modify the metabolic effects of

183 ndicated that the metabolic effects of whole dairy may be different than those of single dairy consti

184 Evidence has suggested that protein from dairy may be less detrimental to renal health than prote

185 r glucose was significantly higher after the dairy meal than after the red meat meal (2.23 +/- 0.49 c

186 We investigated whether a dairy meal would produce a greater insulin response than

187 applications of PDA/copolymer nanosensors to dairy models.

188 rength of this association and the amount of dairy needed is not clear.

189 oup in a gamut of processed food groups like dairy, nuts, herbs, beverages, meat products etc.

190 sociated with nonadherence (taking 6-MP with dairy [odds ratio (OR), 1.9; 95% CI, 1.3 to 2.9; P = .00

191 size distribution of bioaerosols emitted by dairy operations extends well above 10 mum in diameter a

192 d wastewater samples from feedlot, ranch and dairy operations.

193 cific protein source (i.e., nondairy animal, dairy, or plant) is unknown, and concerns remain regardi

194 dium and zinc, in which analyses of 24h diet dairies overestimated intake by 35% and 52%, respectivel

195 hich was greater in the group who were given dairy (P = 0.02).

196 compared with 167.49 +/- 24.1 mU/L . 3 h for dairy; P = NS).

197 n of inhalable dusts inside several Colorado dairy parlors.

198 The fruit, vegetables, and dairy pattern might be associated with lower fracture ri

199 ers, adherence to the fruit, vegetables, and dairy pattern was associated with high BMD, high SM, low

200 -encoding E. coli strains are common in this dairy population, the majority of these strains are unli

201 ctional when the farming class is limited to dairying populations.

202 Lean red meat and low-fat dairy produced a similar glycemic response.

203 The highest quintile of total dairy product consumption (versus the lowest) was associ

204 We investigated the association between dairy product consumption and all-cause, cardiovascular

205 observed in the highest quintile of high-fat dairy product intake (HR: 0.92, 95% CI: 0.86, 0.99).

206 We prospectively investigated how dairy product intake was associated with weight change a

207 ustry to perform the quality control of this dairy product.

208 ort on quantification of pepsin diffusion in dairy product.

209 lustrating the approach with a case study on dairy production in the United States.

210 within each food group, greater diversity in dairy products (HR 0.61 [0.45 to 0.81]), fruits (HR 0.69

211 Moreover, dairy products (yoghurt, white cheese and kefir) contain

212 ve.We studied associations between intake of dairy products and all-cause mortality with an emphasis

213 etermination of lactate is also important in dairy products and beverages to access their quality.

214 ormed after plasminolysis of genuine WB milk/dairy products and comigrates in IEF with B gamma2-CN.

215 eans of food ingestion, mostly via red meat, dairy products and fatty marine foods.

216 ort a positive association between intake of dairy products and risk of cardiovascular disease (i.e.,

217 Dairy products are the main sources of calcium in wester

218 f bovine (B) milk in water buffalo (WB) milk/dairy products based on concomitant isoelectric focusing

219 approach for the determination of Cr(III) in dairy products by microwave assisted extraction, complex

220 Intake of poultry, fish, eggs, or dairy products did not associate with risk of ESRD.

221 The demand for dairy products from grass-fed cows is driven, in part, b

222 alth concern for the consumption of milk and dairy products in Iran.

223 butter (TTB) is one of the most appreciated dairy products in Tunisia.

224 ically recommending the daily consumption of dairy products including maas (cultured milk) was introd

225 nation of fenbendazole residues in fermented dairy products is described.

226 Heating of milk and dairy products is done using various technological proce

227 vegetable rennet for the production of novel dairy products is suggested.

228 Greater consumption of total dairy products may be of importance in the prevention of

229 Neither intake of individual dairy products nor intake of total dairy products was si

230 ela cheese, as well as on other high-quality dairy products prone to adulteration, contributing to th

231 hildren through fortification of alternative dairy products results in significantly higher serum con

232 3) Different dairy products seem to be distinctly linked to health ef

233 5) In conclusion, the nutritional values of dairy products should not be considered equivalent to th

234 quantification ranged from 0.6mug.kg(-1) in dairy products to 0.8mug.kg(-1) in cereal products.

235 rkers for detection of B material in WB milk/dairy products to a detection limit of 0.8% v/v.

236 after GOS feeding stopped and consumption of dairy products was encouraged (day 66).

237 ndividual dairy products nor intake of total dairy products was significantly associated with overall

238 alternative for the development of probiotic dairy products with reduced sodium content.

239 ase has potential applications in developing dairy products with unique flavours.

240 ML concentration: beef, bacon>chicken > fish>dairy products>grain products>fruits/vegetables.

241 rition, especially increased intake of milk, dairy products, and other animal proteins during differe

242 diet rich in fruits, vegetables, and low-fat dairy products, and reduced in saturated fat and cholest

243 r knowledge regarding the health benefits of dairy products, as well as improved monitoring for food

244 Greater intake of high-fat dairy products, but not intake of low-fat dairy products

245 ted in the literature to quantify lactose in dairy products, but the official method of analysis is b

246 e the concentrations of some heavy metals in dairy products, collected from five industrial regions i

247 troversy persists on the association between dairy products, especially milk, and cardiovascular dise

248 High consumption of dairy products, especially yogurt and cheese, may reduce

249 To determine the origin of HAAs in milk and dairy products, firstly a chromatographic method was dev

250 scores for diversity within each food group (dairy products, fruits, vegetables, meat and alternative

251 with exposure to pesticides, consumption of dairy products, history of melanoma, and traumatic brain

252 In contrast, fermented dairy products, such as cheese and yogurt, generally sho

253 beneficial effects of probiotics and low-fat dairy products, to our knowledge, no study has compared

254 at dairy products, but not intake of low-fat dairy products, was associated with less weight gain (P-

255 e (RDA), through fortification of additional dairy products, would result in higher vitamin D status

256 ne (6-MP) in the evening and without food or dairy products.

257 DNA) regions amplified on DNA extracted from dairy products.

258 developed for the analysis of Salmonella in dairy products.

259 ntrations and qualitative characteristics of dairy products.

260 protocols and microbial complexity of these dairy products.

261 eus from other bacteria that can be found in dairy products.

262 ially useful for detection of milk origin in dairy products.

263 tial marker to monitor the hygienic level of dairy products.

264 ent milk-clotting agent in the production of dairy products.

265 eic acids (CLA) than conventionally produced dairy products.

266 cids in a typical Western diet that includes dairy products.

267 ositively associated with total, animal, and dairy protein intakes but not with vegetable protein int

268 t there is a beneficial effect of animal and dairy protein intakes on bone strength and microstructur

269 is study was to observe the effect of adding dairy proteins and reducing the cream content in order t

270 ay increase CKD risk, whereas white meat and dairy proteins appear to have no such effect, and fruit

271 ction between the flavonoid pelargonidin and dairy proteins: beta-lactoglobulin (beta-LG), whey prote

272 ed that a 4-wk diet that was high in low-fat dairy reduced insulin sensitivity compared with the effe

273 linear inverse association noted for low-fat dairy (RR: 0.96 per 200 g/d; 95% CI: 0.92, 1.00;P= 0.072

274 pplied for determination of analytes in some dairy samples and certified reference materials.

275 ethod was applied to the analysis of several dairy samples beforehand characterized in terms of Cr(VI

276 No carotene was detected in the dairy samples but retinol (free or esterified), derived

277 were stronger for vitamin D and calcium from dairy sources than from nondairy dietary sources, wherea

278 0.91: 95% CI: 0.83, 0.99), and for SFAs from dairy sources, including butter (HRSD: 0.94; 95% CI: 0.9

279 margaric acid, myristic acid, and SFAs from dairy sources.

280 reads it was possible to identify different dairy species mitotypes and the presence of human DNA th

281 ition, higher priced milk, coming from minor dairy species, is often illegally integrated with the lo

282 ood groups (fruit, vegetables, meat or fish, dairy, starch foods, and snacks) by using factor analysi

283 4) Different dairy structures and common processing methods may enhan

284 role of milk fat globules (MFGs) in high-fat dairy systems, such as cheese, and containing bioactive

285 ducts (80%), underlining the need to enhance dairy traceability practices, so as to guarantee product

286 Recent strong selection for dairy traits in water buffalo has been associated with h

287 s and identified 109 regions associated with dairy traits.

288 cific SNPs for use in improvement of complex dairy traits.

289 Other dairy types were not associated with T2D risk.

290 e performed for total, low-fat, and high-fat dairy, (types of) milk, (types of) fermented dairy, crea

291 ing Escherichia coli (STEC) sampled from 104 dairy units in the central region of Zambia and compared

292 1 +/- 107.1 v 220.6 +/- 121.6; P = .5), with dairy versus without (220.1 +/- 87.8 v 216.3 +/- 121.3;

293 sumption of milk, milk products, and low-fat dairy was associated with less annual decline in the eGF

294 When dairy was introduced into the diet, lactose-fermenting R

295 Total dairy was inversely associated with T2D risk (RR: 0.97 p

296 An insulinotropic effect of dairy was not observed.

297 The findings strongly suggest that dairying was crucial for the expansion of the earliest f

298 rotein and dairy and subtypes of protein and dairy were assessed at each round.

299 dations for priorities in future research on dairy were identified and presented.

300 The assignments were 1) dairy, which included low-fat milk or yogurt servings pr