Types Of Milk Research Articles

An Integrative Review of Exclusive Breast Milk Expression.

A growing number of families are using exclusive breastmilk expression to feed their newborns. They need accurate information and support from their providers. The purpose of this integrative review was to explore the prevalence, characteristics, practices, and outcomes of families who fed exclusively expressed breastmilk to their infants. The electronic databases of CINAHL, Scopus, PubMed, Web of Science, and article reference lists for articles on expressing human milk for infants were searched. Results were filtered to glean published studies between 2012 and 2022, academic journals, human studies, and English language journals while excluding secondary reviews and expert opinions. Both authors screened records within Covidence systematic review management software. Selected studies were evaluated for quality of evidence using the Johns Hopkins Research Evidence Appraisal Tool. Twenty-seven studies were included in this review. Most families who exclusively expressed originally planned to directly breastfeed their newborns and only began pumping after encountering problems. The most frequently recurring theme was that advice from health care personnel was inconsistent. Women described a knowledge deficit and received more help with exclusive expression from informal social media groups than their providers. Prevalence of exclusive breastmilk expression is highest in Asian countries and in the neonatal intensive care unit environment. These women had a shorter duration of human milk feeding and higher likelihood of cessation compared with women who both fed expressed milk and directly breastfed. Only recently have breastfeeding researchers begun distinguishing the type of milk (human milk or artificial formula) from the feeding method in their publications. This approach allows clinicians to provide better guidance on the outcomes of each feeding method. As clinicians, we can help families by encouraging them and providing consistently accurate information. Solely feeding expressed human milk is a valid option when the lactating person is unable or unwilling to directly breastfeed.

Analysis of the presence of natural killer cell subpopulations in preterm human milk: A first approach

Several immune cell populations are transferred to the newborn through breast milk, including natural killer (NK) cells, which are critical for innate defense and regulation of the immune response, especially in preterm infants. The aim of this study was to analyze the presence of NK cell subpopulations in different types of preterm breast milk. The study quantified the presence of NK cell subpopulations by flow cytometry using the relative expression of CD56 and CD16 markers in colostrum, transitional and mature milk samples from preterm mothers. Flow cytometry analysis revealed the presence of five NK cell subpopulations, but unlike those reported in peripheral blood, CD56dimCD16+ and CD56-CD16+ populations are predominantly present in preterm milk, only the CD56brightCD16dim population is increased in mature milk. Analysis of NK cell subpopulations in preterm milk revealed a pattern of NK cell presence in preterm breast milk with predominantly cytotoxic phenotypes in relation to CD16 marker expression.

Development and Assessment of a Batch Type Ohmic Heating System for Milk Processing

This study aims to develop and assess the performance of a batch-type ohmic heating system for the thermal processing of cow and buffalo milk, particularly investigating whether the ohmic system affects the nutritional and microbial quality of the milk. An experimental setup was fabricated with a 7-liter capacity, utilizing an agitator as one electrode and the vessel surface as the other. The system was tested for heating milk from 32°C to target temperatures of 75°C and 92°C. Key processing parameters, including agitator speed and applied voltage, were optimized for both milk types. The physicochemical and microbial properties of the ohmically heated milk were evaluated, along with performance metrics such as heating rates, power consumption, and system efficiency. The developed ohmic heating system achieved heating rates of 4.29°C/min for cow milk and 2.85°C/min for buffalo milk. Cow milk demonstrated lower energy consumption, requiring less time and voltage compared to buffalo milk, with system performance coefficients of 58% for cow milk and 50% for buffalo milk. However, fouling on the agitator surface was identified as a challenge for industrial applications. Importantly, the ohmic heating process preserved the nutritional content while effectively reducing microbial load, confirming its potential for dairy processing. In conclusion, the batch-type ohmic heating system exhibited high efficiency and rapid heating capabilities for both cow and buffalo milk, indicating its viability for commercial use. Future research should focus on addressing fouling issues and further optimizing the system, enhancing the overall potential of ohmic heating technology in the dairy industry.

Benefits of Camel Milk over Cow and Goat Milk for Infant and Adult Health in Fighting Chronic Diseases: A Review.

The nutritional composition, antimicrobial properties, and health benefits of camel milk (CAM), cow milk (COM), and goat milk (GOM) have been extensively studied for their roles in managing diabetes and cardiovascular diseases (CVD). This review compares these milk types' nutritional and therapeutic properties, emphasizing their applications in chronic disease management. CAM is rich in insulin-like proteins, vitamins, minerals, and bioactive compounds that benefit glycemic control and cardiovascular health. It also exhibits potent antioxidants, anti-inflammatory, and lipid-lowering effects, which are crucial for managing diabetes and reducing CVD risk factors. While COM and GOM provide essential nutrients, their impact on metabolic health differs. GOM is known for its digestibility and antihypertensive properties, whereas COM's higher lactose content may be less suitable for diabetic patients. CAM's unique nutritional profile offers distinct therapeutic benefits, particularly for diabetes and CVD management. Further research is needed to clarify its mechanisms of action and optimize its clinical application for chronic disease prevention and management.

Handheld NIR Spectroscopy Combined with a Hybrid LDA-SVM Model for Fast Classification of Retail Milk.

The EU market offers different types of milk, distinguished by origin, production method, processing technology, fat content, and other characteristics, which are often detailed on product labels. In this context, ensuring the authenticity of milk is crucial for maintaining standards and preventing fraud. Various food authenticity techniques have been employed to achieve this. Among them, near-infrared (NIR) spectroscopy is valued for its non-destructive and rapid analysis capabilities. This study evaluates the effectiveness of a miniaturized NIR device combined with support vector machine (SVM) algorithms and LDA feature selection to discriminate between four commercial milk types: high-quality fresh milk, milk labeled as mountain product, extended shelf-life milk, and TSG hay milk. The results indicate that NIR spectroscopy can effectively classify milk based on the type of milk, relying on different production systems and heat treatments (pasteurization). This capability was greater in distinguishing high-quality mountain and hay milk from the other types, while resulting in less successful class assignment for extended shelf-life milk. This study demonstrated the potential of portable NIR spectroscopy for real-time and cost-effective milk authentication at the retail level.

The nutrition profile and utility of banana puree as a liquid thickener for medically complex infants with dysphagia.

Dysphagia among infants, particularly high-risk and preterm neonates, poses feeding challenges that can impact multiple systemic outcomes and delay hospital discharge. Limited therapeutic options for approved thickening agents for human milk and infant formula necessitate the exploration of alternatives, including banana puree. This study investigated the feasibility of using banana puree as a thickening agent for hospitalized infants with dysphagia. The International Dysphagia Diet Standardisation Initiative (IDDSI) flow test determined optimal volumes of banana puree mixed with infant formulas or human milk to achieve desired liquid thickness levels. Nutrition analysis considered potassium intake and calories from carbohydrates to assess dietary composition. Banana puree effectively achieved IDDSI Levels 1-3, with varying volumes required based on milk types and caloric concentrations. The nutrition analysis revealed the importance of restricting banana puree to 15% of feeding volumes to avoid exceeding recommended potassium levels while promoting appropriate nutrition. Banana puree represents a promising option for thickening feeds in infants with dysphagia, facilitating safe oral feeding opportunities, accelerating the introduction of oral feeding, and, potentially, improving long-term outcomes. Further research is warranted to explore its impact on feeding progression, hospital stays, growth, patient outcomes, and feeding-related behaviors compared with traditional thickening agents.

How to Keep Lactose Avoiders Healthy

A large portion of the world’s population has lactose intolerance. Fundamentally, this condition occurs when the small intestine does not produce enough of the lactase enzyme, which digests the disaccharide lactose in milk. Lactose avoiders might unconsciously decide to limit or exclude milk and dairy products from their diets. This group includes people with lactose intolerance, people with an allergy to milk protein, vegans, and those expressing personal preferences. Lactose avoiders are often self-reported as being milk intolerant. In this review, specific amounts of lactose in different types of milk and milk products are presented. The amounts of micro- and macronutrients in them are compared with the daily requirements established by accepted sources. Foods are suggested that can play vital roles in permanently avoiding lactose-containing dairy products, for example, brussels sprouts, as a good source of vitamin B1; kale, as a source of vitamin K; and cereals at breakfast for vitamin B6. Attention is paid to mature cheeses as they are extremely beneficial for health due to their rich vitamin and elemental compositions, and they are also suitable for people with lactose intolerance due to their low lactose content. This information is rarely provided on packaging. In addition, the current state of labeling for the presence of lactose in food and pharmaceutical products is discussed. The term “hidden lactose” is introduced to include added lactose in unexpected foods, drinks, and even medicines.

Differences in protein hydrolysis on quality of fermented milk: The changes in structure and processing characteristics

The functions and sensory properties of fermented dairy products are influenced by numerous factors, including the type of milk, the strain's degree of protein hydrolysis, and the additives of fermented milk. Currently, a large number of studies have demonstrated that the proteolytic ability of probiotics significantly affects the gel properties of fermented milk. However, few studies have examined the effects of probiotics with varying proteolytic abilities on the functions and sensory properties of fermented dairy products from the protein conformation perspective. Therefore, this study screened Lactobacillus helveticus KLDS1.8701 with a high protein hydrolysis rate and Lactobacillus helveticus KLDS1.0633 with a low hydrolysis rate to investigate the effects of varying degrees of protein hydrolysis on the gel properties, sensory properties and protein conformation of fermented milk. The results showed that the fermented milk containing Lactobacillus helveticus KLDS1.0633 with a low protein hydrolysis degree had high WHC, hardness and viscosity, a dense and uniform structure, abundant pores, and good texture and sensory properties. In addition, compared with fermented milk with high protein hydrolysis, low protein hydrolysis also increased the content of disulfide bonds, low surface hydrophobicity, and more hydrophilic structures such as a-helix. This study explains the impact of differences in protein hydrolysis degree among strains on fermented milk from a new perspective of protein secondary and tertiary conformations, which provides new insights for selecting suitable strains to produce fermented milk with better taste and nutrition.

The characterization of Lactobacillus strains in camel and bovine milk during fermentation: A comparison study

This study aims to compare the characterization of three Lactobacillus strains (L. helveticus, L. acidophilus, and L. paracasei subsp. paracasei) in camel milk and bovine milk during fermentation. Our finding showed that the average total viable counts of all three Lactobacilli strains in both milk types reached more than 7.0 log CFU/mL after 16 h of fermentation and continued to increase significantly (p < 0.05) as fermentation increased, which is according to the FAO and WHO, higher than the minimum recommended daily probiotic dose to provide the potential health benefits. The total count of L. paracasei subsp. paracasei was greater in fermented camel and bovine milk (8.76 and 8.98 log CFU/mL, respectively) compared to L. helveticus, and L. acidophilus. The L. helveticus exhibited the highest significant (p < 0.05) acidifying ability for both camel and bovine milk; on the other hand, L. paracasei subsp. paracasei revealed the highest significant (p < 0.05) pH in both milk. The L. acidophilus strain exhibited significantly (p < 0.05) the highest levels of free amino acids groups (FAAGs) among other tested strains in camel milk. It is concluded that the growth, viability, and proteolytic activity of three Lactobacilli strains were found to be mainly dependent on incubation time, strain, and type of milk.

Benchtop NMR spectroscopy for quantitative determination of milk fat and qualitative determination of lactose: From calibration curve to deep learning

This study compares three different methodologies for the quantification of the fat content of ultra-high temperature (UHT) milk using benchtop proton nuclear magnetic resonance (1H NMR) spectroscopy, a flagship of green, accessible, and state-of-the-art technology suitable for modern laboratory environments. The evaluated approaches included traditional calibration curve and machine learning algorithms, with emphasis on partial least squares regression (PLS-R) and artificial neural networks (ANN), to estimate the fat content in skimmed, semi-skimmed and whole milk. Among these, ANN provided the most accurate results for all types of milk, particularly in skimmed milk, with a relative standard deviation (RSD) of 14.9% and an accuracy of −7.3%. The calibration curve showed higher variability, with an RSD of 34.1% and trueness of 25.3% for skimmed milk. PLS-R improved accuracy in relation to the calibration curve approach, reducing RSD to 18.9% and trueness to −17.7%. The developed method has been successfully applied to determine the fat content in 51 samples of UHT milk purchased in different Spanish supermarkets, providing adequate results for each of the three categories considered, including goat's milk, sheep's milk, and milk coffee. Furthermore, the application of machine learning has proven its validity by successfully distinguishing between lactose and lactose-free UHT milk.

Comparative Analysis of Skim Milk and Milk Fat Globule Membrane Proteomes between Human and Farm Animal Milk for Infant Formula Production.

Human and animal milk contain a rich variety of milk proteins that meet the needs of their newborns. In total, 1263 skim milk proteins and 1754 MFGM proteins were identified in human milk and six types of animal milk, respectively. Both similarities and differences were observed among the species. Human milk contained more immunoglobulins involved in the adaptive immune response, playing a crucial role in mucosal defense in newborn babies. In contrast, ruminant milk contained higher amounts of antimicrobial proteins, which protect newborns from bacterial infections. The most dominant difference in MFGM proteins between human and animal milk was related to protein processing in the endoplasmic reticulum. Goat milk and camel milk were more similar to human milk in terms of skim milk and MFGM proteins compared to the other five types of animal milk. Moreover, immunoglobulins and complement and coagulation cascade proteins in goat milk were most similar to those in human milk. A higher content of immunoglobulin A was observed in donkey milk, which could be considered as a source of IgA in infant formula. These results provide more comprehensive and novel insights into protein variation among animal milk, which may support improving dairy products such as infant formula.

Effect of pasteurization on the physicochemical and nutritional quality of milk from the Korhogo dairy

Stabilization of the nutritional value of milk is essential for its conservation. It is in this context that the aim of this study was to evaluate the nutritional quality of raw and pasteurized cow's milk produced in Korhogo with a view to its valorization. Raw and pasteurized milk were sampled from June 24 to July 13, 2024, at the Korhogo dairy. The physicochemical and nutritional parameters of the two types of milk were determined according to AOAC methods. The results of the physicochemical parameters revealed that the values ​​of pH, acidity, dry matter and degree brix are respectively 6.64 ± 0 .01 and 6.90 ± 0.00; 18.00 ± 0.10; 16.20 ± 0.04 °D; 121.93 ± 0.64; 126.23 ± 2.19 g/L and 10.10 ± 0.10; 11.20 ± 0.10 °Brix for raw and pasteurized milk. The nutritional parameters of raw and pasteurized milk show significant contents of ash (7.00 ± 0.01 and 7.47 ± 0.01 g/L), lipids (40.80 ± 0.02 and 36.30 ± 0.46 g/L), proteins (40.71 ± 0.01 and 37.02 ± 0.01 g/L) and carbohydrates (33.42 ± 0.03 and 45.44 ± 0.04 g/L). Pasteurization could be used to stabilize the nutritional value of milk.

Impact of Ultra-High-Pressure Homogenisation on the Inactivation of Bacillus pumilus and Bacillus subtilis Spores in Sheep and Cow Milk.

The efficacy of ultra-high-pressure homogenisation (UHPH) in inactivating Bacillus pumilus ATCC 27142 and Bacillus subtilis ATCC 6633 spores suspended in sheep and cow milk was investigated. The UHPH treatment was conducted at 200 and 250 MPa with an inlet temperature of 85 °C, resulting in homogenising valve temperatures of 117 °C and 127 °C, respectively. To isolate the role of temperature and pressure in the inactivation of bacterial spores, the UHPH treatment was repeated at 250 MPa with a lower inlet temperature of 70 °C that resulted in a valve temperature of 117 °C. Increasing the pressure and valve temperature resulted in increased inactivation. At 250 MPa with a valve temperature of 127 °C, greater than 5 log CFU/mL reduction was achieved in B. pumilus and B. subtilis spores in both milk types. Reductions of 0.61 ± 0.03 log CFU/mL and 0.62 ± 0.09 log CFU/mL in B. pumilus spores and 1.18 ± 0.04 log CFU/mL and 1.30 ± 0.07 log CFU/mL in B. subtilis spores were obtained at 250 MPa with a valve temperature of 117 °C in sheep and cow milk, respectively. The spore inactivation was influenced by both the pressure and temperature, suggesting a synergistic effect, with the latter playing a critical role in the lethality of the treatment. No significant differences in the inactivation of either strain was observed between sheep and cow milk.

Stakeholder perspectives on supplemental milk for infants under six months with growth faltering

Abstract Background Growth faltering is a significant public health issue among infants aged &amp;lt;6 months (m). Supplemental milk is commonly used for infants with growth faltering, with variations in type and duration. We synthesized qualitative evidence on stakeholder perspectives about equity, feasibility, and acceptability of the type and duration of supplemental milk for infants aged &amp;lt;6m with growth faltering. Methods We conducted a comprehensive search of six electronic databases in addition to manual searches to identify all qualitative studies published during January 2000-June 2022. Identified articles were screened in two stages against an inclusion criteria with titles and abstract screened first followed by full-text screening. Included studies were quality appraised using the Critical Appraisal Skills Programme checklist. The primary outcome was equity, feasibility, and acceptability of various supplemental milk for infants &amp;lt;6mwith growth faltering. Results Eighteen studies, reporting perspectives of mothers, fathers, grandmothers and healthcare providers were included. Studies were conducted in North America (9), Africa (5) and Asia (3) and South Australia (1). Donor human milk (DHM) (13) and infant formula(9) were the main supplementary milk reported followed by cow/goat milk (2). Key sub-themes derived were: education/awareness, socio-economic status (SES), race and religion, practicality, availability of resources, sustainability, cost, affective attitude, perceived effectiveness and ethicality. Maternal/caregiver SES was a key sub-theme across all three supplemental milk feeds, acting either as a barrier or facilitator for uptake. Conclusions DHM and infant formula were the most commonly reported supplemental feed for infants aged &amp;lt;6m with growth faltering. Maternal/care giver factors were perceived as key to ensure equity, feasibility, and acceptability with respect to type and duration of supplemental milk for infants aged &amp;lt;6m with growth faltering. Key messages • Stakeholders perceived donor human milk and infant formula as main supplemental milk for infants aged &amp;lt;6 months with growth faltering. • Maternal/care giver factors are key to ensure equity, feasibility, and acceptability of supplemental milk for infants aged &amp;lt;6 months with growth faltering.

Unveiling Milk Safety in Chennai: A Comprehensive Evaluation of Adulteration Across Diverse Milk Sources

Introduction: Milk is a complex biological fluid made up mostly of water, carbohydrates, lipids, proteins, and many bioactive compounds. This extremely nutritious food contains vital components like energy-giving lactose, fat, bone-forming calcium, minerals, body-building proteins, and health-promoting vitamins necessary for all age groups. To increase the protein content, SNF, fat %, adulterants are added to milk, which unnaturally raising the milk's quality. Regretfully, there are adulterants that can have serious long-term health effects. Infants may experience renal failure and even die if they consume melamine at levels higher than what is considered safe. Objectives: This study aims to systematically evaluate the extent and nature of all milk adulteration (breast, branded vegan, unbranded vegan milk, direct cow milk and packaged cow milk) in the Chennai city, Tamil Nadu, India. Methods: The study was conducted for a period of 3 months from May 2024 to July 2024. The collected milk samples were analysed using Delstrips paper strips. Results: The findings reveal a widespread presence of adulterants, with starch being the most prevalent across nearly all milk types. There were no statistically significant differences seen between government milk, private branded cow milk, and private direct milk in adulterant's sucrose and neutralizers. In contrast, almond milk offers a viable alternative for those seeking a vegan or lactose-free option, particularly for adults and older children. Conclusion: Milk Adulteration poses a significant threat to public health, economies and the diary industry worldwide. The prevalence of adulteration, particularly in developing countries, highlights the need for improved regulatory frameworks, enhanced testing methods, and vigilant monitoring. This study has demonstrated the severity of milk adulteration, its consequences, and the imperative for collective action. The current research demonstrates that both breast milk and almond milk, when used appropriately, are safe options within their respective contexts.

Characterization of Novel Exopolysaccharides from Weissella cibaria and Lactococcus lactis Strains and Their Potential Application as Bio-Hydrocolloid Agents in Emulsion Stability

The aim of the present study was the isolation of high exopolysaccharide (EPS) producers, Lactic Acid Bacteria (LAB) strains, from three types of milk: goat, sheep, and camel milk. Among 112 LAB isolates tested for their ability to produce EPS on MRS-sucrose agar, only 11 strains were able to produce EPS and only three higher producers’ strains were identified by 16S rRNA gene sequencing as two strains of Lactococcus lactis subsp. lactis (SP255, SP257) isolated from camel milk and one strain of Weissella cibaria (SP213) isolated from goat milk. The physicochemical characterization of the purified EPSs revealed a significant sugar yield, with concentrations ranging from 2.17 to 2.77 g/L, while the protein content remained relatively low (0.03 g/L). The UV-visible spectrum showed high Ultra Violet (UV) absorption at 240–280 nm and the Fourier-Transform Infrared (FTIR) spectra showed the presence of a large number of functional groups, including hydroxyl (-OH), carbonyl (-C=O), and methyl groups (-CH3). The EPS solubility indicated their hydrophilic properties and the investigation of interfacial properties indicated that these EPSs could be used as natural emulsifiers and stabilizers in both acidic and neutral emulsions. Moreover, a new type of emulsion system was developed by the utilization of EPSs in the formation of multilayer interfaces in oil-in-water (O/W) emulsions stabilized by sodium caseinate (CAS). Thus, the impact of an EPS addition on the particle size distribution and electrical charge has been studied. At pH 3, the studied EPSs adhered to the surfaces of caseinate-coated droplets and the stability of O/W emulsions was improved by adding certain concentrations of EPSs. The minimum concentration required to stabilize multilayer emulsions for EPSs SP255, EPS SP257, and EPS SP213 was 1.5, 1.5, and 1.7 g/L, respectively. These findings reveal a new EPS with significant potential for industrial use, particularly as an emulsion stabilizer.

Lactose hydrolysis in sheep and cow milk with varying fat levels to evaluate enzymatic production of lactulose

AbstractThis study aimed to perform lactose hydrolysis using free and immobilised β-galactosidase in cow and sheep milk with different fat levels, followed by lactulose synthesis through the isomerisation of glucose to fructose using immobilised glucose isomerase. There was no significant difference (P &gt; 0.05) in lactose hydrolysis (&gt;95%) using the free enzyme in the different types of milk. In contrast, significant differences were observed for the hydrolysis of whole cow milk (WCM) and skimmed cow milk (SCM) with the immobilised enzyme (IE). WCM required a longer hydrolysis time (43 h). Thus, the fat content may have affected the lactose hydrolysis of bovine milk with immobilised β-galactosidase. No difference was observed for whole sheep milk and skimmed sheep milk hydrolysed by IE, possibly due to the presence of smaller fat globules, which did not affect the lactose hydrolysis. No significant differences were observed for lactulose synthesis in whole milk from the different species evaluated. The lactulose synthesis in cow and sheep milk by the enzymatic route may be a promising alternative, though further studies are required to optimise the production of this prebiotic in situ.

Evaluation of the Association Between Coffee Consumption, Including Type (Instant, Ground), and Addition of Milk or Sweeteners and New-Onset Hypertension and Potential Modifiers

BackgroundThe association between coffee consumption and incident hypertension remained inconsistent. ObjectiveThis study aimed to examine the association of consumption of coffee, including different types (instant and ground) and with different additives, with new-onset hypertension, and evaluate whether genetic variation in caffeine metabolism and inflammation may modify the association. DesignThis study utilized a prospective cohort design. Participants/settingA total of 98 765 participants free of hypertension enrolled in the UK Biobank between 2006 and 2010 were included. Dietary coffee consumption was collected using 24-hour dietary recall questionnaires. Main outcome measuresThe study outcome was new-onset hypertension, ascertained by self-reported medical conditions, hospital inpatient records, death registers, and primary care records. Statistical analyses performedCox proportional hazards models were used to estimate hazard ratio and 95% CI. Potential modifying effects were assessed by likelihood ratio testing. ResultsDuring a median follow-up of 12.1 years, 7090 (7.2%) new-onset cases of hypertension were documented. Overall, regardless of coffee type (instant or ground) and whether adding milk to coffee, there was a U-shaped association between unsweetened coffee consumption and new-onset hypertension, with a 14% to 18% reduction of hypertension risk at >1 to ≤4 drinks per day, whereas a null association was observed between sweetened coffee consumption and the risk of new-onset hypertension. Relative to coffee nonconsumers, the adjusted hazard ratio (95% CI) of new-onset hypertension for participants who drinking unsweetened coffee 1 or fewer, >1 to 2, >2 to 3, >3 to 4, and >4 drinks/day were 0.92 (95% CI 0.85 to 1.00), 0.82 (95% CI 0.76 to 0.89), 0.86 (95% CI 0.79 to 0.96), 0.86 (95% CI 0.77 to 0.96), and 0.88 (95% CI 0.78 to 0.99), respectively. Moreover, a stronger inverse association between moderate consumption of unsweetened coffee and new-onset hypertension was found in participants with higher C-reactive protein levels (P for interaction =.012), whereas an individual’s genetic variation in caffeine metabolism did not significantly modify the association (P for interaction = .453). ConclusionsRegardless of the type of coffee (instant or ground) or the addition of milk to coffee, moderate consumption of unsweetened coffee (>1 to ≤4 drinks/day), but not sweetened coffee, was associated with a lower risk of new-onset hypertension.

How do plant-based milks compare to cow's milk nutritionally? An audit of the plant-based milk products available in Australia.

This cross-sectional study aims to explore the nutritional composition, cost, country of origin and fortification status of plant-based milk products available for purchase in Illawarra supermarkets and make various comparisons between types of plant-based milks and cow's milk. Plant-based milk information was collected from nutrition information panels on packaging and manufacturer websites. Product ingredient lists, including fortifiers, were analysed to estimate the nutrient composition of the identified plant-based milks, including nutrients beyond those listed by manufacturers. Descriptive statistics were used to summarise the characteristics of the plant-based milks identified in the audit. For non-normally distributed data, a Kruskal-Wallis H test with pairwise multiple comparisons and a Bonferroni adjustment were undertaken to explore the differences between various types of plant-based milk and cow's milk. One hundred twenty-nine plant-based milk products were identified in the audit, primarily almond, oat and soy-based beverages. Of these, 80.6% were fortified with calcium; however, fortification with other micronutrients was less common, ranging from 27.1% being fortified with vitamin B12 and 3.1% being fortified with iodine. The median plant-based milk cost was AU$3.5/L (Q1-Q3: AU$2.8-4.5/L) and 87.6% of products were Australian made. Overall, particularly due to low fortification rates, plant-based milks identified in the audit had significantly lower levels of protein, sugar, iodine, phosphorus, zinc and vitamins A, B2 and B12 compared to cow's milk. However, there was no significant difference in protein content between soy milk and cow's milk. The nutritional content of plant-based milks identified in this audit varied, and in most instances, Australian plant-based milks were found to be nutritionally different to cow's milk.

The Influence of Word of Mouth, Product Quality, and Perception of Benefits on the Decision to Purchase, with Consumer Trust as a Mediator

Consuming milk is part of a healthy lifestyle for people worldwide, including in Indonesia. Among mammal milk types, goat's milk offers greater benefits. In Indonesia, the milk market, particularly for maintaining bone strength with high calcium content, is quite popular. The variety of goat milk products encourages consumers to assess them, influencing purchase interest and decisions. This research aims to determine the impact of word of mouth, product quality, and perceived benefits on Etawa Goat Milk purchasing decisions, with consumer trust as a mediator. The sample consisted of 150 active Etawa milk (Provit) consumers. Data was collected via questionnaires distributed through Google Forms using a 1-10 interval scale. Data analysis employed the Partial Least Squares approach using structural equation modeling. The findings reveal that word of mouth, product quality, and perceived benefits positively influence purchasing decisions, mediated by consumer trust. This research provides insights into improving Etawa milk (Provit) product quality to enhance consumer purchasing decisions.