Milk minerals do not have a specific molecular structure but are a combination of various minerals found in milk, such as calcium, phosphorus, and potassium.

Step-by-step summary of industrial production process.

• Milk Collection. Milk is collected from cows and transported to the processing center.
• Heat Treatment. The milk undergoes a heat treatment to kill any bacteria.
• Mineral Extraction. Using processes like microfiltration, the minerals are separated from the rest of the milk.
• Mineral Concentration. The minerals are then concentrated through processes like evaporation.
• Drying. The minerals may be dried to create a powder.

Form and color. 

Milk minerals might appear as a white powder or in liquid form, depending on the extraction process and the form of the final product.

Commercial applications. 

Milk minerals are utilized in various applications within the food industry, such as enriching products, and in the health sector, like calcium supplements.

Dietary Supplements. Milk minerals can be used as dietary supplements to provide calcium, phosphorus, and other essential minerals.

Food Industry. They are utilized as ingredients in food products to enhance the mineral content and improve properties of products like yogurt, milk, and milk-based beverages.

Cosmetics. Milk minerals are utilized in some skin-care products for their potential nutritive and moisturizing properties.

Feed Production. They can be utilized in feed production to enrich the mineral content in animal feeds.

Health and Wellness. As they are a concentrated source of essential minerals, they may be used in products aimed at supporting bone health and overall wellness.

Safety

"Milk minerals" refer to the mineral components extracted from milk, such as calcium, phosphorus, magnesium, and other trace elements. The extraction process for milk minerals typically involves removing the majority of the proteins, fats, and lactose found in whole milk to isolate the minerals. Therefore, milk minerals themselves should not contain lactose.

However, it's crucial to note that depending on the extraction and processing methods, trace amounts of lactose might still be present in products labeled as "milk minerals." For individuals with lactose intolerance or a milk allergy, it is essential to check the product labeling and consult with the manufacturer or a healthcare professional to ensure that a product is safe for their consumption.

Peaches puree doesn’t have a specific molecular structure, being a food product made primarily from peaches.

Raw materials used in production.

• Peaches are selected, cleaned, and prepared for pureeing.
• Sugar (optional) might be used to sweeten the puree.
• possible preservatives

Step-by-step summary of industrial production process.

• Selection. Peaches are carefully selected and cleaned.
• Peeling. Peaches are peeled and pitted.
• Crushing. The peaches are then crushed into a puree.
• Cooking (optional). The puree might be cooked to enhance preservation.
• Straining. The puree may be passed through a sieve to remove larger fruit pieces.
• Adding Sugar (optional). Sugar is added if needed.

Form and color. 

Peach puree has a smooth consistency and a color that can range from yellow to orange, depending on the peaches used.

Commercial applications. 

Peach puree is used in numerous applications, such as sauces, jams, desserts, beverages, and baked goods.

Peach (Prunus persica) is one of the most widespread fruits in the world with a harvest of 25 million tons in 2022.

It has a short reproductive cycle, has about 200 cultivars and belongs to the Rosaceae family.

The best known cultivars:

• Common peach (Prunus persica) yellow
• Common peach (Prunus persica) white
• Nectarine yellow (Prunus persica var. nucipersica)
• Nectarine white (Prunus persica var. nucipersica)

In the composition of the peach there are phenolic compounds, anthocyanins, phytoestrogens and flavonoids.

Phenolic compounds include: chlorogenic acid, neochlorogenic acid, catechin.

The interesting part, from a health point of view, is the kernel.

Colon cancer is one of the most common diseases in the world and is directly dependent on an incorrect diet that includes a high content of saturated fat, low intake of dietary fiber, alcohol. The kernel of the peach, like that of the apricot, is composed of glycosides such as amygdalin, oleic acid and linoleic acid as well as a good content of flavonoids. This study by two researchers of the University of Cape Town demonstrated the potential anti-tumor activity of bean kernel extract on cancer cells of the colon (1).

An alcoholic extract of peach kernel showed anti-inflammatory, anti-nociceptive and antipyretic activity (2).

Amygdalin, a cyanogenic glycoside contained in the kernel of apricot, but also in that of almond and peach, has been accredited by scientific literature as having suppressive effects on the development of colon cancer. The daily intake of kernels, based on a controlled form of intake, can be considered a chemopreventive agent (3).

Warning: the word "controlled" is underlined because amygdalin contains cyanide, a powerful and lethal poison. This study presents the case of a 3-year-old child with severe intoxication due to ingestion of 3 mango kernels (4). Do-it-yourself treatment is therefore not recommended.

Peach studies

References___________________________________________

(1) Cassiem W, de Kock M. The anti-proliferative effect of apricot and peach kernel extracts on human colon cancer cells in vitro. BMC Complement Altern Med. 2019 Jan 29;19(1):32. doi: 10.1186/s12906-019-2437-4. 

Abstract. Background: Colorectal malignant neoplasms is one of the leading causes of death in both men and women in the developed world and the incidence has recently increased markedly in South Africa. Studies have highlighted the beneficial effects of Amygdalin, a cyanogenic compound found in both peach and apricot kernels, in its ability to suppress the development of colon cancer. The focus of this study was to investigate the potential anti-proliferative properties of various apricot and peach kernels extractions from South Africa and China and to monitor alterations in cell cycle kinetics in colon cancer cells.....Conclusion: Abrogation of the block by exhaustion of the cyanide production, most likely allowed the cells to resume the cell cycle and continue into mitosis, whereas low ATP levels caused by the presence of amygdalin in the kernels, can also cause the induction of pycnosis or necrosis. These results highlight the possible mechanisms of growth inhibition by amygdalin containing extracts and may contribute towards the development of dietary anti-cancer therapies.

(2) Elshamy AI, Abdallah HMI, El Gendy AEG, El-Kashak W, Muscatello B, De Leo M, Pistelli L. Evaluation of Anti-inflammatory, Antinociceptive, and Antipyretic Activities of Prunus persica var. nucipersica (Nectarine) Kernel. Planta Med. 2019 Aug;85(11-12):1016-1023. doi: 10.1055/a-0955-5876.

Abstract. Nectarine (Prunus persica var. nucipersica) is a worldwide appreciated edible subspecies, with a high nutritional value and benefits on human health due to its phenolic content. Despite the large consumption of the fruit, the potential use of its kernel is poorly studied. Herein, the potential pharmacological activities and the phenolic constituents of an alcoholic extract of kernel nectarine fruits were investigated. Administering nectarine kernel extract (50 and 100 mg/kg, respectively) in rats reduced paw edema after carrageenan injection by 11 and 47% in 1 h, 24 and 33% in 2 h, and 23 and 32% in 4 h, when compared to the controls. At the higher dose (100 mg/kg), nectarine kernel extract increased the reaction time in the hot-plate model and produced a significant decrease in the rectal temperature of the pyretic rats, while both doses produced 52 and 59% of writhing inhibition compared to the control group. Total polyphenolic (55.91 ± 5.78 mg/g) and flavonoid (29.89 ± 0.55 mg/g) content indicated that the extract is a promising source of these constituents. HPLC-ESI-MS/MS analysis demonstrated the presence of flavonoids, such as naringenin and apigenin glycosides. The cyanogenic glycosides amigdalin and prunasin were also detected. These results highlight the anti-inflammatory, analgesic, and antipyretic activities of nectarine kernel alcoholic extract, together with significant phenolic content, promoting its exploitation as a source of bioactive molecules.

(3) Cassiem W, de Kock M. The anti-proliferative effect of apricot and peach kernel extracts on human colon cancer cells in vitro. BMC Complement Altern Med. 2019 Jan 29;19(1):32. doi: 10.1186/s12906-019-2437-4. 

Abstract. Background: Colorectal malignant neoplasms is one of the leading causes of death in both men and women in the developed world and the incidence has recently increased markedly in South Africa. Studies have highlighted the beneficial effects of Amygdalin, a cyanogenic compound found in both peach and apricot kernels, in its ability to suppress the development of colon cancer. The focus of this study was to investigate the potential anti-proliferative properties of various apricot and peach kernels extractions from South Africa and China and to monitor alterations in cell cycle kinetics in colon cancer cells.....Conclusion: Abrogation of the block by exhaustion of the cyanide production, most likely allowed the cells to resume the cell cycle and continue into mitosis, whereas low ATP levels caused by the presence of amygdalin in the kernels, can also cause the induction of pycnosis or necrosis. These results highlight the possible mechanisms of growth inhibition by amygdalin containing extracts and may contribute towards the development of dietary anti-cancer therapies.

(4) Dalkıran T, Kandur Y, Ozaslan M, Acıpayam C, Olgar S. Role of Hemodialysis in the Management of Cyanide Intoxication From Apricot Kernels in a 3-Year-Old Child. Pediatr Emerg Care. 2020 Oct;36(10):e582-e584. doi: 10.1097/PEC.0000000000001644. 

Abstract. Cyanide (CN) is one among the most potent and rapidly acting lethal poisons, and it may cause death unless immediately diagnosed and treated. We report an unusual case of pediatric CN poisoning after ingestion of apricot kernels containing amygdalin, who survived with antidotal therapy and hemodialysis. A 3-year-old girl presented with respiratory distress and coma following tonic-clonic convulsions after ingestion of 3 apricot kernels. She had severe metabolic acidosis (pH 6.91, bicarbonate [HCO3] 5.6 mEq/L, base excess -26.0 mEq/L). Her blood CN level was measured 3.15 mg/L, 3 hours after ingestion. Hydroxocobalamin could not be administered immediately because it had to be brought from a medical center 4 hours apart. Therefore, a 3-hour hemodialysis session was carried out, following which she showed some clinical improvement. In addition, when hydroxocobalamin was obtained, it was then administered. During follow-up, she was completely asymptomatic with blood pressure, and other hemodynamic parameters normalized. This case presents hemodialysis as a way to correct metabolic derangements from CN poisoning and suggests that it may have a role in select cases of pediatric CN poisoning, especially when CN-scavenging antidotes may be unavailable.

Dried yeast is an organism, specifically a unicellular fungus, usually of the species Saccharomyces cerevisiae.

Description of raw materials used in production. 

• Dried yeast is produced from cultivating fresh yeast in a nutrient-rich liquid culture medium, typically molasses, sugars, and other essential nutrients for yeast growth.

Step-by-step summary of industrial production process.

• Cultivation. Yeast is cultivated in large fermenters.
• Harvest. After fermentation, the yeast is separated from the culture liquid.
• Concentration. Wet yeast is concentrated to remove excess water.
• Drying. Concentrated yeast is dried via spray or roller drying.

Form and color. 

Dried yeast typically comes in the form of beige to brownish granules or flakes and has a powdery or slightly clumpy consistency.

Commercial applications. 

Used in baking and alcohol production to trigger fermentation and in developing fermented food products.

Food Industry. Dried yeast is used in baking and in the production of baked goods to facilitate fermentation and help dough rise.

Brewing. Dried yeast is often employed in beer production, where it plays a crucial role in the fermentation process, converting sugars into alcohol.

Animal Feed. In some instances, dried yeast can be used as a supplement in animal feed due to its protein and nutrient content.

Human Health. Dried yeast, particularly nutritional yeast, is often used as a dietary supplement for its richness in B-vitamins and protein.

Whole-wheat flour is part of the wheat flour family.

Nutritional Profile (per 100 grams):

• Calories: Approximately 340 kcal
• Protein: About 13 grams, making it a good source of plant-based protein.
• Fat: Around 2 grams, with a small amount of both saturated and unsaturated fats.
• Carbohydrates: About 72 grams, predominantly complex carbohydrates, which are digested slowly and provide sustained energy.
• Fiber: High in fiber, about 11 grams, beneficial for digestive health and maintaining a feeling of fullness.
• Minerals: Rich in minerals such as magnesium, iron, phosphorus, and zinc.
• Vitamins: Contains B vitamins, including niacin (B3), thiamine (B1), and pyridoxine (B6), which are important for energy metabolism and nervous system health.

Whole grain wheat flour is valued not just for its nutritional content but also for its health benefits. It's linked to a reduced risk of chronic diseases such as heart disease, type 2 diabetes, and certain cancers. Its high fiber content is also known to improve digestive health and aid in weight management.

Considerations

Gluten Content: Whole grain wheat flour contains gluten, making it unsuitable for those with celiac disease or gluten sensitivity.

Storage: Because it contains the wheat germ, which is rich in oils, whole grain wheat flour can become rancid more quickly than refined flour. It should be stored in a cool, dry place or refrigerated to extend its shelf life.

Usage: Whole grain wheat flour can be used in place of refined flour in many recipes, including bread, pasta, and baked goods, to increase dietary fiber and nutrient intake.

Wheat flours are divided into:

• Type 00 suitable for desserts, fresh pasta.
• Type 0 suitable for bread.
• Type 1 suitable for bread and pizza.
• Type 2 suitable for "rustic" bread.
• Integral suitable for whole wheat bread

There are different types and they are produced by grinding wheat wheat seeds. The more traditional procedure uses the classic crushing mill, while the more modern system uses a certain number of mills to divide the bran (the external part of the grain) from the inner part which is subsequently grated until it reaches the desired thickness.

Description of raw materials used in production. 

Whole-wheat flour is made by grinding whole wheat grains. Wheat, often of the variety Triticum aestivum, is grown in numerous regions across the world, including parts of Europe, Canada, and the United States.

Step-by-step summary of industrial production process.

• Cultivation and Harvesting. Wheat is grown, allowed to mature, and subsequently harvested.
• Cleaning. The grains are cleaned to remove impurities such as stones or other seeds.
• Grinding. Grains are ground, retaining the germ, endosperm, and bran to produce whole-wheat flour.
• Sifting (optional). The flour may be sifted to achieve a finer texture.

Form and color. 

Whole-wheat flour has a powdery consistency and a light brown color due to the presence of bran.

Commercial applications. 

Widely used in baking, pastry-making, and to produce other food items like pasta and crackers.

Food Industry. Whole-wheat flour is widely used for producing bread, pasta, cookies, and other baked goods, providing a rich flavor and dense structure.

Health and Nutrition. Due to its high fiber content, whole-wheat flour is often recommended for improving digestion and fostering a healthy digestive system.

Home Cooking. In home cooking, whole-wheat flour is chosen for making various food items like pancakes, muffins, and cakes, providing a healthier version compared to refined white flour.

Cereal Production. Whole-wheat flour is also utilized in the production of breakfast cereals, owing to its ability to offer a more robust consistency and earthier flavor.

Whole-wheat flour studies

Powder Skimmed Milk is a food product made by dehydrating skim milk.

Description of raw materials used in production. 

• Fresh skimmed milk, generally derived from cow's milk, is the essential raw material used to produce powdered skim milk.

Step-by-step summary of industrial production process.

• Collection and Skimming. Milk is collected and subsequently skimmed to remove most of the fat.
• Pasteurization. The skim milk is then pasteurized to kill off harmful microorganisms.
• Concentration. It is then concentrated by evaporation to remove a significant portion of its water content.
• Spray Drying. The concentrated milk is then sprayed into a drying tower to remove residual water and turn it into a powder.

Form and color. 

Powdered skim milk takes a powdered form and has a generally white or slightly yellow color.

Commercial applications.

 Used in numerous food products and beverages, like chocolates, baked goods, dessert mixes, and also in some non-food products like cosmetics.

Skimming makes it less fat.

It is used in the food field for some features:

• Suitable for low-calorie and Dukan diets
• Makes the dough better
• Softens baked goods
• Facilitates cooking
• Long storage
• Reduced space

Skimmed milk powder , which is also called nonfat dry milk (NDM) or dried skim milk (DSM), is characterized by having a low fat (0.8 g/100 g) content. SMP has a high nutritional value and is a source of high-quality animal protein (36 g/100 g). SMP has a carbohydrate content of 52 g/100 g, which is predominantly lactose. When stored in cool conditions with low humidity, it has an average shelf life of 3 y (1).

Cow's milk is used in many applications:

• uman nutrition
• animal nutrition
• food industry
• cosmetics
• medicine

With regard to  human nutrition, cow's milk is treated industrially with the pasteurization process to destroy pathogenic bacteria that can cause risks to human health.

We find it on the market as:

• Fresh whole milk 67 kcal/100g

pasteurized within 48 hours of milking

• Fresh pasteurized whole milk 67 kcal/100g

pasteurized several times after 48 hours of milking

• Skim milk 38 kcal/100g

degreased

• Partially skimmed milk 48 kcal/100g

Partially degreased

• ESL milk

microfiltered

• UHT milk

homogenized and preheated to 135 degrees

The industry uses cow’s milk mainly in these forms:

• Milk powder

dehydrated

• Whole milk powder

dehydrated

• Skim milk powder

dehydrated

• Dehydrated skim milk

dehydrated

• Rehydrated skim milk

dehydrated and subsequently rehydrated

The most natural form of cow's milk is raw milk, directly harvested after milking, which must be immediately stored in the refrigerator and drunk only after boiling to eliminate microbiological risks.

The advantages (for those who are not allergic) of cow's milk are manifold as cow's milk is a source of carbohydrates, calcium, proteins and other interesting nutrients that can lead to an increase in the concentration of amino acids resulting in improved muscle function (2).

Consumption of 500 mL milk attenuated losses in muscle function following repeated sprinting and jumping and thus may be a valuable recovery intervention for female team-sport athletes following this type of exercise (3).

Milk consumption on bone and fracture incidence: studies on the effects of milk or whey extracts show positive effects on bone health or risk of hip fracture. Nevertheless a few contradictory epidemiological studies showed an increased risk of hip fractures in subjects drinking higher quantities of milk (4).

Rural life is considered a promising system against asthma and allergies. Although this associative mechanism has not been fully clarified, this study presents an up-to-date under standing of the protective effect of raw milk on allergies and asthma (5).

Allergy to cow's milk.

This allergy is widespread especially in childhood and afflicts 2% to 5% of newborns in some countries (6).

Skimmer milk powder studies

Cow's milk studies

Cow's milk allergy studies

References____________________________________________________

(1) Hoppe C, Andersen GS, Jacobsen S, Mølgaard C, Friis H, Sangild PT, Michaelsen KF. The use of whey or skimmed milk powder in fortified blended foods for vulnerable groups. - J Nutr. 2008 Jan

(2)  Rankin P, Lawlor MJ, Hills FA, Bell PG, Stevenson EJ, Cockburn E. The effect of milk on recovery from repeat-sprint cycling in female team-sport athletes.  Appl Physiol Nutr Metab. 2018 Feb;43(2):113-122. doi: 10.1139/apnm-2017-0275.

(3)  Rankin P, Landy A, Stevenson E, Cockburn Milk: An Effective Recovery Drink for Female Athletes. E.  Nutrients. 2018 Feb 17;10(2). pii: E228. doi: 10.3390/nu10020228.

(4)  Fardellone P.   The effect of milk consumption on bone and fracture incidence, an update. Aging Clin Exp Res. 2019 Jun;31(6):759-764. doi: 10.1007/s40520-019-01192-9.

(5)  Sozańska B. Raw Cow's Milk and Its Protective Effect on Allergies and Asthma.  Nutrients. 2019 Feb 22;11(2). pii: E469. doi: 10.3390/nu11020469. Review.

(6)  Alessandro Fiocchi, (Chair), Jan Brozek, Holger Schünemann, (Chair), Sami L. Bahna, Andrea von Berg, Kirsten Beyer, Martin Bozzola, Julia Bradsher, Enrico Compalati, Motohiro Ebisawa, Maria Antonieta Guzman, Haiqi Li, Ralf G. Heine, Paul Keith, Gideon Lack, Massimo Landi, Alberto Martelli, Fabienne Rancé, Hugh Sampson, Airton Stein, Luigi Terracciano, and Stefan Vieths World Allergy Organization (WAO) Diagnosis and Rationale for Action against Cow's Milk Allergy (DRACMA) Guidelines  World Allergy Organ J. 2010 Apr; 3(4): 57–161.  10.1097/WOX.0b013e3181defeb9

Egg yolk is composed of 70% lipids and 30% proteins. It contains carotenoids such as zeaxanthin and lutein, vitamins.

Egg yolk has a high content of cholesterol and saturated fatty acids, which can promote cardiovascular disease. One egg yolk  contains between 200 mg and 300 mg of cholesterol/100 g (1).

Egg yolk can increase the risk of microbial contamination and reduce the shelf life of products (2) ; for this reason, there is more interest in introducing new emulsifiers as alternatives to egg yolk. Some suitable options are hydrocolloids and polysaccharides (3).

Hen egg yolk has been studied and the effects of its antibodies on the immune responses of the intestinal mucosa of laboratory animals with Salmonella typhimurium have been determined. The results suggest a positive immune response (4).

Oral administration of hen's egg yolk influenced behaviour and cognitive functions in young and aged rats. It primarily led to mitigating the behavioural symptoms of aging and supported cognitive and memory learning in rats of both age groups (5).

Egg yolk studies

References______________________________________________________________________

(1)  Bautista Villarreal M, Gallardo Rivera CT, García Márquez E, Rodríguez Rodríguez J, Núñez González MA, Chávez Montes A, Báez González JG. Comparative Reduction of Egg Yolk Cholesterol Using Anionic Chelating Agents.  Molecules. 2018 Dec 5;23(12). pii: E3204. doi: 10.3390/molecules23123204.

(2) Abedinzadeh S, Torbati M, Azadmard-Damirchi S. Some Qualitative and Rheological Properties of Virgin Olive Oil- Apple Vinegar Salad Dressing Stabilized With Xanthan Gum   -   Adv Pharm Bull. 2016 Dec;6(4):597-606. doi: 10.15171/apb.2016.074. 

(3) Dickinson E. Hydrocolloids at interfaces and the influence on the properties of dispersed systems. Food Hydrocoll. 2003;17(1):25–39. doi: 10.1016/S0268-005X(01)00120-5

(4)  Li X, Yao Y, Wang X, Zhen Y,  Chicken egg yolk antibodies (IgY) modulate the intestinal mucosal immune response in a mouse model of Salmonella typhimurium infection.  Thacker PA, Wang L, Shi M, Zhao J, Zong Y, Wang N, Xu Y.   -   Int Immunopharmacol. 2016 Jul

(5)  Lemieszewska M, Jakubik-Witkowska M, Stańczykiewicz B, Zambrowicz A, Zabłocka A, Polanowski A, Trziszka T, Rymaszewska  Pro-Cognitive Properties of the Immunomodulatory Polypeptide Complex, Yolkin, from Chicken Egg Yolk and Colostrum-Derived Substances: Analyses Based on Animal Model of Age-Related Cognitive Deficits.  J.  Arch Immunol Ther Exp (Warsz). 2016 Oct

Nonfat dry milk is milk that has had the water and fat content removed through a dehydration process.

Description of raw materials used in production. 

• Skim milk, devoid of much of its fat content, is the raw material. This milk may undergo a pasteurization process before dehydration to eliminate harmful microorganisms.

Step-by-step summary of industrial process.

• Collection and pasteurization of milk. Milk is collected from cows and then pasteurized.
• Separation. Cream is separated from the milk to create a low-fat product.
• Preconcentration. The low-fat milk is then concentrated by removing some of the water through evaporation.
• Drying. Using a drying process, such as spray or drum drying, the remaining water is removed, creating a powder.

Form and color. Nonfat dry milk typically has a white or slightly yellowish powder appearance, being free-flowing and homogeneous.

Commercial applications.

Nonfat dry milk finds numerous applications in the food industry, such as in baking goods, chocolates, dehydrated food products, and as a whitening agent in coffees and beverages.