23 January, 2025
A new study led by Chen Raz, a student at the research lab of Prof. Nurit Argov-Argaman of the Robert H. Smith Faculty of Agriculture, Food and Environment, in partnership with Dr. Moshe Shemesh of the Volcani Institute, has found that the size of fat globules in milk - and not just their chemical composition - influence the formation of beneficial bacteria. The study, published in Food Chenistry, found that smaller fat globules encourage the development of such bacteria.