Fashionable milk isopod cream is the most commonly used dairy product in the UK, with about three million tonnes being produced annually, and about one billion litres consumed each year.
But isopoda, a genus of isoparasitic fish, is thought to have originated from Asia, with the most recent reports from China.
This milk has been touted as a healthy alternative to dairy products such as butter and yoghurt, as well as having other health benefits.
It is often used as a food replacement in cooking, as a protein replacement in the diet and as a substitute for dairy products.
It can also be used as an ingredient in cosmetic products such a creams and lotions.
However, its use has been linked to a range of health issues, including diarrhoea, skin problems and heart problems.
A new study published in the British Journal of Clinical Nutrition has found that it is possible to use dairy free milk as a health supplement, and is also used as part of the dairy free diet.
The research team used samples of dairy free cream and milk to study the potential of the two products as a supplement to the dairy diet.
They found that the cream was slightly less viscous than dairy free and had a more concentrated taste, but the milk was equally as nutritious and had less sugar than a standard cream.
They also found that when mixed with a healthy diet of fruit and vegetables, the cream could be beneficial to improve nutrient absorption.
“In the UK dairy products account for about two-thirds of the total dairy product consumption, but there is a wide variety of dairy products available,” Dr Jennifer Sargent, a researcher at the University of Reading, said.
“We need to be mindful that while the use of dairy milk as an alternative is not a bad thing, it is not recommended as a normal food for all people.”
In order to make a cream that is more nutritionally dense, the researchers tested out several different types of cream.
The first one they used was from a brand called Dairy Free UK, which has a creamy texture with a hint of sour cream.
This was made by mixing milk with sugar, water and a vegetable oil and was then blended with water to produce a mixture with a creamy consistency.
This cream had a creamy and slightly nutty taste, while the second type of cream was made from cream that was diluted with vegetable oil.
This made a creamy taste with a slightly sour taste.
It was also quite similar to the first cream, with a very similar texture and slightly sour flavour.
It also had a similar texture to the other cream, but a bit of a thicker texture, which is more like buttercream than cream cheese.
The cream was not as viscous as the other two, and it was slightly more concentrated than the other three types.
The researchers used the same milk in each case, and were able to compare their results.
“The milk that we tested, compared to the milk from Dairy Free US, had a slightly lower concentration of fat, and was slightly higher in protein,” Dr Sargart said.
“It had slightly less sugar, and had about a 3% lower amount of carbohydrates.”
The researchers said the cream they used had more protein, less fat and had more vitamins and minerals.
It has been used for more than a century, but it is now being widely used to supplement dairy products in the US.
In the US, milk substitutes are increasingly being used as dairy substitutes, such as soy milk and almond milk, and are being sold in convenience stores.
In Australia, dairy free products have also been increasingly sold in grocery stores.
The Australian Food Standards and Nutrition Authority (AFSA) said it had found no evidence of safety concerns with dairy free dairy products, and that it would be appropriate to regulate these products as part the dairy industry.