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On a world‐wide basis more people drink goat’s milk than any other type. Cow’s milk products are increasingly excluded from the diet for personal and/or health reasons. Milk is one of the most common allergens from either the milk sugar lactose or the protein components. Goat’s and cow’s milk contain similar amounts of milk sugar and protein. There are structural and immunological protein differences, e.g. lactalbumin. The fat globule size in goat’s milk is smaller than cow’s milk. Goat’s milk contains shorter chain fatty acids such as caproic and caprylic acid. The energy derived from medium chain triglycerides in goat’s milk is negligible. The difference in cholesterol level between goat’s and cow’s milk is also negligible. Presently there is insufficient evidence to substantiate the claim that goat’s milk lowers cholesterol. This paper confirms that goat’s milk is as good as, and in some cases superior to, cow’s milk.

Breast milk is considered as the most ideal food for infants during infancy owing to its diverse nutritional and therapeutic attributes. In the absence of breast milk, infants may be offered with cow's, buffalo's or goat's milk after modification to bring their composition nearer to human milk. The paper aims to discuss these issues.

Risks associated with prolonged and exclusive breast feeding or unmodified cow's, buffalo's or goat's milk have been highlighted. In the absence of human milk, the suitability of modified cow's, buffalo's or goat's milk as a supplementary food for infants is also justified.

Breast milk is the most preferred food for infants owing to its numerous intrinsic therapeutic and nutritional attributes. Human milk is virtually impossible to mimic completely, and therefore, goat's milk is often preferred over cow's milk or buffalo's milk due to its better digestibility, higher biological value and less allergenic. An appropriate blending of protein, carbohydrate, fat, minerals and vitamins to cow's, buffalo's or goat's milk to result in modified milk, nutritionally adequate for infants is suggested.

Nutritional and therapeutic attributes of cow's, buffalo's or goat's milk must be suitably modified to meet the physiological needs as well as to confer protection to the infants.

The purpose of this paper is to develop fresh cheese made from different types of coconut milk (fresh, UHT, and reconstituted coconut milk) mixed with pasteurized cow’s milk (50:50) by rennet coagulation. The main aim of this study was to achieve successful formation of cheese curd with fully coconut milk aroma and flavor.

Fresh cheese made from different types of coconut milk mixed with cow’s milk (50:50) were developed and compared to fresh cheese made from cow’s milk (100:0). Physicochemical analysis including pH, acidity, percentage of yield, protein and fat content, texture analysis and sensory evaluation has been performed. The nine-point hedonic preference test (n=35) and consumer testing (n=235) were conducted.

In comparison, fresh cheese made with the presence of coconut milk (50:50) had higher fat content, lower crude protein content, higher firmness, and adhesiveness than those made from cow’s milk alone (0:100). The cheese with the presence of coconut milk was liked better by consumers (7.35 out of 9). Rehydrated coconut milk was mostly preferred to use among all three types of coconut milk which showed firmer texture and admired flavor. The texture of the developed product was proved to be similar to commercial cottage cheese. Using the rehydrated coconut milk in the formulation gave successful results for making fresh coconut milk cheese, which has also not been used previously in any research.

In this paper, the effect of process conditions on the quality of cheese curd formation was not yet investigated and discussed. The process parameters including heat treatment and renneting time should be further studied.

A novel fresh cheese made from coconut milk mixed with pasteurized cow’s milk was successfully developed. The cheese curd was formed with fully coconut milk aroma and flavor.

The purpose of this paper is to report a survey in random-selected supermarkets in Italy in order to identify the attitudes and perceptions of consumers toward milk and in particular toward donkey milk.

The analysis was conducted through Google Forms platform of docs.google interviews with a sample of 705 consumers who were given a questionnaire to collect information about their economic status and their attitudes toward milk and special milk consumption.

The results were analyzed in order to identify the socio-economic and behavioral characteristics of homogeneous groups of consumers. They consume milk mainly because it is not expensive and it is possible to easily buy it in the supermarket. They consume special milk mainly because of food allergies or intolerances. They would like to buy special milk at large-scale retail trade outlets; they underline difficulties in finding and purchasing it. They think that the price of special milk is very high.

The results showed that those who occasionally consume special milk choose it because it is more nourishing or for health reasons; there is also a significant association between the judgment on prices of special milk and the frequency of purchase. The estimation of a generalized linear model allowed to highlight that only age and the presence of health problems/intolerances are significant predictors of special milk consumption.

This study aims to evaluate the effect of heating and pepsin hydrolysis on the allergenicity of purified cow’s milk ß-lactoglobulin using individual sera from Moroccan population.

A cross-sectional study was carried out in Hospitals of Fez-Meknes region, to evaluate specific IgE to raw cow milk, as well as to heated and pepsin-hydrolyzed β-lactoglobulin.

Results showed that 6.6 per cent of studied patients presented high values of serial IgE. The effect of treatments on the allergenicity of ß-lactoglobulin showed that heating at 90°C and pepsin hydrolysis, for 1 h each, showed an important decrease in the recognition of human IgE with a maximum of reduction of 81 and 91 per cent, respectively.

This reduction of immunoreactivity of human IgE to treated ß-lactoglobulin suggested that this Moroccan population recognized mostly conformational epitopes.

Differences in laws and regulations concerning the basic materials, optional ingredients and food additives authorised in yogurt manufacture in each EC member state were studied. Not many differences exist regarding the basic materials. However, considerable differences exist with respect to optional ingredients and food additives. Legal provisions for different yogurt types and other requirements were also studied.

The DHSS report on Present Day Practice in Infant Feeding, published in 1974, met with muted publicity, but eventually questions in Parliament led to a statement by the Health Minister to the effect that National Dried Milk was no longer recommended for infant feeding. This announcement was premature, in that no acceptable substitute had (or has) been produced by the Government for distribution in the Infant Welfare Clinics, and it was pounced upon by the press, which made the most of the possible dangers of National Dried and other well established infant milks (such as Cow and Gate Full‐ and Half‐cream, Ostermilk Golden, and Carnation). The result has been a great deal of needless anxiety among the numerous mothers who are successfully rearing their babies on these milks. It may strike the reader as unlikely that milks which have been in widespread use since the 1940s, and on which many thousands of babies have grown well and in good health, could be in any respect dangerous. Such scepticism is quite justifiable. The purpose of this article is to explain the differences between the older infant milks including National Dried Milk and the new generation of ‘humanised’ milks, and to show where dangers could lie in the earlier preparations.

The purpose of this paper is to evaluate the protective effect of natural fermented milk (NFM) against liver cancer.

Five types of NFM were collected from different places around Makka. The natural flora which present in them were studied and certain types which contain Lactobacillus spp. and Bifidobacterium spp. strains were selected to be used in the research. The nutritional experiment was carried out on 20 Albino mice divided into four groups. The first group (A) was control (not fed on NFM). The second (B) and third (C) groups were fed daily on (NFM) for two weeks. The final group (D) received basal diet only for four weeks, but after two weeks the third and fourth groups were treated orally by one dose of toxic mutagen (0.25 mg/mouse). The quality of life was measured by: specific strain count in stool; histopathological and histochemical studies on liver; and lymphocytic count.

Cow's milk which contains Lactobacillus spp. and Bifidobacterium spp. has a protective effect depending on its anti‐microbial properties. Also it enhances the endogenous intestinal probiotic bacteria that have several beneficial effects (i.e. detoxification and antigen toxicity) and stimulation of immune modulator cells.

The paper evaluates the protective effect of natural fermented milk (NFM) against cancer of the liver.

It has been held not infrequently that of the influences which together mould the individual and determine his or her value as a social unit those of heredity are so prepotent as to leave little room for those of the environment. By others this view has seemed to involve unjustifiable pessimism. You will, I think, admit that in the past when there was little objective knowledge to bear on such questions, current views were largely decided by that ingrained difference in social outlook which has divided and still divides human opinion on so many other fundamental questions. Those who are naturally inclined to justify privilege, and who have felt instinctively that class distinctions are a social necessity founded on nature, have been tempted perhaps to emphasise too exclusively the unmistakable influence of heredity; those to whom a different outlook is natural have wished to believe, not, of course, that all are born equal as the eighteenth century philosophers declaimed, but that in favourable environments individuals tend to display greater equality of capacity.

An important step towards ousting the Germans from a lucrative branch of West African trade in which Germany has hitherto held almost a monopoly has been proposed by a Colonial Office Committee and adopted by the Government. This Committee was appointed a year ago by Mr. BONAR LAW, with Mr. STEEL‐MAIT‐LAND, M.P., as chairman, “to consider and report upon the present condition and the prospects of the West African trade in palm kernels and other edible and oil‐producing nuts and seeds, and to make recommendations for the promotion in the United Kingdom of the industries dependent thereon.”