!["New" Lactic Acid Bacteria Can Make African Camel Milk Safe](https://lmg-labmanager.s3.amazonaws.com/assets/articleNo/23960/aImg/44376/camel-being-milked-m.png ""New" Lactic Acid Bacteria Can Make African Camel Milk Safe")
"New" Lactic Acid Bacteria Can Make African Camel Milk Safe
Camel milk constitutes upwards of nine percent of the total milk production of Africa
dairy products
Bio-Rad Launches High-Performance Dairy Testing Supplement
Easy-to-use supplement enriches both Salmonella spp. and Cronobacter spp. in a single broth
New, Healthier 'Butter' Spread Is Almost Entirely Water
The demand for low-fat, high-protein products has rapidly increased due to consumers' growing health awareness
Novel Powdered Milk Method Yields Better Frothing Agent
Milk proteins yielded by new processing method could replace food emulsifying and foaming agents
Milk and Dairy Products Can Help Prevent Chronic Disease
A recent study reviews worldwide scientific literature on the role of dairy products in health and in the prevention of chronic diseases
Back to the Future: Low-Tech Food Safety Training Still Best for Some Audiences
While current training for food safety and sanitation usually incorporates high-technology presentations, there is still a need for low-tech approaches
Scientists Identify Foods That Fight Disease
New research demonstrates benefits of foods—from eggs to coffee—for lowering risk of diabetes, cancer, and other diseases
Fungal Highways on Cheese Rinds Influence Food Safety, Ripeness
Cheesemakers could manipulate bacteria streams on certain types of cave-ripened natural rind cheese to influence flavor profiles
Banana Plant Extract Could Be Key to Creamier, Longer Lasting Ice Cream
Researchers found that adding tiny cellulose fibers extracted from banana plant waste to ice cream could slow melting, increase shelf life, and potentially replace fats used to make the tasty treat
Forage-Based Diets on Dairy Farms Produce Nutritionally Enhanced Milk
Markedly higher levels of health-promoting fatty acids reported