NIH revises peanut guidelines; New resource on gluten-free formulating

Possible benefits of sheep’s milk
A paper published in Comprehensive Reviews in Food Science and Food Safety explores the physicochemical and nutritional characteristics of sheep’s milk and development of sheep’s milk dairy products containing prebiotics and/or probiotics.

Worldwide, cow’s milk is the most commonly consumed milk, dominating the world milk production with 782 million tons in 2013. However, sheep’s milk–producing farms represent a significant par…