Whole Milk English to Spanish Food & Drink


Note that storage life is very dependent on storage conditions and this figure is only a guide. Milkfat is susceptible to oxidative reactions that are accelerated by increased temperature. Flavor quality, in particular, is impaired if temperatures are too high and storage is extended. Supervised the analysis and edited the manuscript; and J.E.C., Y.C., W.Q., L.M., H.D.S., M.J.S., E.G., M.P., and S.L.

The commonly accepted risk factors for incident PCa are older age, a family history of PCa, and being African American . However, there is no consensus about risk factors for fatal PCa beyond clinical characteristics such as PSA at diagnosis, Gleason grade, and clinical stage. Identifying modifiable risk factors for fatal PCa is critical, because widespread PSA testing in the US is likely meaning of underwear color for new years to detect and overtreat a large number of men with indolent cancer . A major challenge in PCa research is distinguishing risk factors for aggressive PCa from indolent disease to reduce overtreatment. Our results showed that higher intakes of whole-fat milk predispose men to a higher risk of developing fatal PCa and, once they had the cancer, a higher risk of progression to fatal disease.

For humans, the World Health Organization recommends exclusive breastfeeding for six months and breastfeeding in addition to other food for up to two years of age or more. In some cultures it is common to breastfeed children for three to five years, and the period may be longer. In almost all mammals, milk is fed to infants through breastfeeding, either directly or by expressing the milk to be stored and consumed later. Colostrum contains antibodies that provide protection to the newborn baby as well as nutrients and growth factors. The makeup of the colostrum and the period of secretion varies from species to species. Ship and store in a cool, dry environment at temperatures less than 27ºC and relative humidity less than 65%.

UHT milk does not need to be refrigerated until the package is opened, which makes it easier to ship and store. However, in this process there is a loss of vitamin B1 and vitamin C, and there is also a slight change in the taste of the milk. Under the second theory, proposed by Horne, the growth of calcium phosphate nanoclusters begins the process of micelle formation, but is limited by binding phosphopeptide loop regions of the caseins. Once bound, protein-protein interactions are formed and polymerization occurs, in which K-casein is used as an end cap to form micelles with trapped calcium phosphate nanoclusters.

Several potential mechanisms could explain the observed associations of dairy food (primarily skim/low-fat milk) with overall PCa risk. First, skim/low-fat milk is the major source of dairy calcium and higher intake might lower intra-cellular 1,25-dihydroxycholecalciferol concentrations and induce prostate carcinogenesis (8, 34–36). Second, the association could be mediated via phytanic acid, which may upregulate expression of α-methylacyl-CoA racemase .

Prolonged fermentation may render the milk unpleasant to consume. This fermentation process is exploited by the introduction of bacterial cultures (e.g. Lactobacilli sp., Streptococcus sp., Leuconostoc sp., etc.) to produce a variety of fermented milk products. The reduced pH from lactic acid accumulation denatures proteins and causes the milk to undergo a variety of different transformations in appearance and texture, ranging from an aggregate to smooth consistency.