March 12, 2025
According to ISNA, the average per capita global milk consumption amounts to about 150 kg of milk/year, but currently, this number is half in Iran. According to […]
March 12, 2025
From causing indigestion in humans to being the leading cause of mastitis in cows, Staphylococcus aureus is behind major problems for dairies and consumers. This is […]
March 10, 2025
A new study published in the journal Nutritional Neuroscience shows that fermented dairy consumption increases the presence of some gut microbiota and improves relational memory (the […]
March 10, 2025
SwissDeCode has originally developed this label which Asehira Dairy first registered. A2 INSIDE allows consumers to identify and make easier choices about the product. Created by […]
March 10, 2025
A study published in Nutritional Epidemiology indicated that dairy foods, fruits, and vegetables tend to be anti-inflammatory. These foods are abundant in the Healthy U.S., Mediterranean, […]
March 9, 2025
3D printing of food products is usually done by various methods such as selective laser sintering (SLS) and hot-melt extrusion. These methods require high temperatures and […]
March 9, 2025
Lighting found in supermarket dairy cabinets reduces essential nutrients found in milk, such as vitamins A, B2 (riboflavin), and D, according to research from the UK. […]
March 8, 2025
Fermented dairy products such as yogurt are widely consumed worldwide due to their rich pool of bioactive proteins, hydrolyzed carbohydrates, vitamins, and minerals, and are associated […]
March 5, 2025
According to the most important factors of gut microbiota in maintaining health, food and pharmaceutical companies have shed light on products containing probiotic cultures in the […]