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The scientific and technological innovation team of milk product quality and risk assessment revealed the effect of heat treatment on anti-cancer and anti-inflammatory miRNA in milk
By: Date: 2021-12-06 Categories: foodtechnology Tags: ,

Recently, the scientific and technological innovation team of dairy product quality and risk assessment of Beijing Institute of animal husbandry and Veterinary Sciences, Chinese Academy of Agricultural Sciences, found that ultra-high temperature sterilization (135 ℃) can significantly reduce the content of active miRNA in milk, while pasteurization (85 ℃) has no significant effect on the content of miRNA. The research also further identified the miRNA and functions with high abundance, It provides theoretical support for the process design of high-quality milk.

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