The National Dairy Council recently published a review of the food-safety and nutritional implications of pasteurization, showing favorable results. Additional evidence demonstrated that fermented dairy products containing probiotic bacteria are linked to health-promoting functions beyond simple nutrition.
Other industry research finds that almost 40 percent of American children's calorie consumption comes from solid fat and added sugars. And a third study demonstrates that milk protein may be more effective than carbohydrates for rehydration after exercise.
A new "Insight for Industry: A Summary of Recent Dairy Research" is available each month in the Resource Center at www.idfa.org.