Dairy products have been the source of much controversy in recent years due to the rise in antibiotic-resistant bacteria and the rise of synthetic milk alternatives.
However, a number of recent dairy product research studies have shown that dairy products can be improved by using dairy substitutes.
A new study from the University of Florida found that using dairy products that contain natural alternatives like organic milk instead of cow’s milk can actually help reduce antibiotic resistance in a lab.
The research found that a blend of organic and non-organic dairy products was able to reduce the number of bacteria that were resistant to the antibiotic, aminoglycoside, by about 50 percent compared to conventional dairy products.
The study also found that the blend was more effective than the conventional milk because it had a lower concentration of antibiotics.
Another recent study found that cows fed with milk substitutes showed lower levels of antibiotic resistance than those fed conventional milk.
The researchers concluded that cows that consume a milk substitute that does not contain antibiotics are able to maintain a higher level of antibiotics in their milk, which means the milk is less likely to cause disease in the future.
Researchers also found a potential benefit of the dairy product blended with soy.
The researchers said that the soy milk was able “to provide the bacteria with the amino acid needed for growth and growth regulation, allowing the bacteria to adapt to a more optimal environment.”
The research was published in the journal Science Advances.
Source: TechRadars article Dairy substitutes are here to stay.
Here’s what you need to know about them.
The following information was originally published in The Wall Street Journal.
We have added more recent information to add to this list.
To find out more about dairy, visit the Dairy Facts site.