Dairy Industry News

  • Studies Confirm Dairy Does Not Cause Inflammation

    Oct 2, 2020 · Verywell Health

    While the internet is full of suggestions to avoid dairy due to its inflammatory properties, medical research does not appear to support that claim. A new systematic review shows consuming dairy appears to have neutral to beneficial effects on inflammatory markers.1For the September review in the Journal of the American College of Nutrition, researchers analyzed 27 trials that focused on dairy products’ effect on inflammatory markers. Dairy products included dairy food options like milk, yogurt, cheese, and proteins from milk including casein and whey.Read Full Article

  • What are the health benefits of vitamin D?

    Aug 28, 2020 · Medical News Today

    A human body produces vitamin D as a response to sun exposure. A person can also boost their vitamin D intake through certain foods or supplements.Vitamin D is essential for several reasons, including maintaining healthy bones and teeth. It may also protect against a range of diseases and conditions, such as type 1 diabetes.Despite its name, vitamin D is not a vitamin, but a prohormone, or precursor of a hormone.Read Full Article

  • MVP Dairy receives B Corp certification

    Jun 9, 2020 · DairyReporter.com

    Ohio-based MVP Dairy LLC has earned B Corp TM Certification...Read Full Article

  • Dairy Defined: On World Milk Day, U.S. Dairy Celebrates American Consumers

    Jun 4, 2020 · The Bullvine

    While no one can say with certainty that the slow re-openings across the U.S. mark the beginning of the end of the COVID-19 crisis, it’s clear these attempts to return to a more normal existence mark the end of the beginning. The world is an experiment, both of science and of societies. Outcomes will remain uncertain for months.Read Full Article

  • An Ex-Ante Analysis of the Feasibility of Fortifying Processed Cheese with Omega-3 Fatty Acids

    Jun 1, 2020 · Yasser Bouhlal - Oral Capps, Jr.

    Studies have been conducted in the extant literature dealing with the fortification of reduced-fatcheddar cheese with n-3 fatty acids, processed cheese fortified with fish oil emulsion, selected cheesesfortified with vegetable and animal sources of omega-3 fatty acids and the fortification of processedcheese spread with omega-3 fatty acids. But no studies currently exist that deal with the economicfeasibility of the fortification of processed cheese. This ex-ante analysis takes into account simulatedmarket conditions, via demand and supply curves, and evaluates the percentage increase in the demandfor processed cheese needed to offset the incremental costs of fortification in order to maintain producerprofitability.Read Full Article