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1
Anastasova, Liljana, Tanja Petreska Ivanovska, Rumenka Petkovska, and Lidija Petrusevska-Tozi. "Concepts, benefits and perspectives of functional dairy food products." Macedonian Pharmaceutical Bulletin 64, no. 02 (2019): 73–83. http://dx.doi.org/10.33320/maced.pharm.bull.2018.64.02.008.
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The rising awareness of the consumers towards the health benefits of food has resulted in the development of the so-called functional foods. These added value products which refer to prevention and/or therapeutic effects of food beyond its nutritional value, are especially useful for health improvement and reduction of medical care costs. The combination between health and nutrition and its potential to improve the quality of life has become one of the key attention points of consumers who are aware of and are seeking nutritional solutions to their health concerns. Milk and dairy products have been used in human nutrition for thousands of years, providing important nutrients for the human body such as proteins, fats and calcium. It is now widely recognized that in addition to their basic nutritive role they also exert functional properties beneficial for human health, so the development of functional dairy products is one of the fastest growing areas in the dairy industry as well as one of the largest sectors in the global market of functional foods. This review provides a brief overview of the health benefits and the natural functionality of dairy products as well as the challenges together with the future perspectives of their application as delivery vehicles for beneficial compounds to the human body. Keywords: functional foods, milk, dairy products
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Han, Juan, and Jiaqi Wang. "Dairy Cow Nutrition and Milk Quality." Agriculture 13, no. 3 (March 17, 2023): 702. http://dx.doi.org/10.3390/agriculture13030702.
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Faccia, Michele. "Chemical and Technological Characterization of Dairy Products." Foods 9, no. 10 (October 16, 2020): 1475. http://dx.doi.org/10.3390/foods9101475.
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Antonova, E. V., I. V. Pashkova, and V. Y. Andrukhova. "Evolution of human dairy products needs." IOP Conference Series: Earth and Environmental Science 839, no. 2 (September 1, 2021): 022046. http://dx.doi.org/10.1088/1755-1315/839/2/022046.
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Abstract The purpose of business activity is to satisfy customers’ and partners’ demands, make profit and ensure the well-being of society. The analysis of dairy industry and population needs is of great importance to commodity experts’ opinion. The objects of the study were world, national and regional (Irkutsk region) needs of the population for dairy products during 2018-2020. Empirical and sociological methods were used to analyze primary and secondary marketing information. There is a negative tendency in dairy foods consumption since it is decreasing annually (the world market by 1.12 % annually, the Russian market by 2.39 % and Irkutsk regional market by 2 %). Dairy products take the first place in the Russian federal consumer basket and make 25.6 %. The recommended annual consumption is 256-361 kg/year, the consumption range for children and adults is 25-34%. Irkutsk regional consumption of dairy products is 17 % lower than the recommended rate. Dairy products are at the top of “healthy” consumer basket and account for 36 % of its volume. The dairy market is moving towards functional food products which contribute to rational nutrition. The target consumers are people aged 15-36. The share of functional dairy products makes 68 % of the functional product market in Irkutsk region. People under the age of 35 tend to choose yoghurts and new types of sour milk drinks. Middle-aged and elderly people most often buy sour cream, cottage cheese and ryazhenka. Consumers over 45 have no interest in functional dairy products. 15 % of consumers tend to choose dairy foods with different flavor additives, 12 % are likely to choose dairy foods with minerals, 9 % prefer bifidus and lactic bacteria, 8 % of consumers choose other dairy foods, the rest of them are fond of classical products. The range of dairy products is increasing, the main emphasis is on fermented milk products. Special attention is being paid to the production of multifunctional foods produced according to the principles of naturalness and a higher biological value.
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Savoini, G., G. Farina, V. Dell’Orto, and D. Cattaneo. "Through ruminant nutrition to human health: role of fatty acids." Advances in Animal Biosciences 7, no. 2 (October 2016): 200–207. http://dx.doi.org/10.1017/s2040470016000133.
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In the last decades, a new awareness on human nutrition has increased and the concept of ‘food’ has changed from ‘source of nutrients for body’s needs’ to ‘health promoter’. Fruits and vegetables have always been considered beneficial for human health. More recent studies have demonstrated that bioactive components are also present in animal-derived foods, such as milk and dairy products. A broader concept of ‘nutritional safety’ implies the knowledge of how the nutrients contained in animal-derived foods positively affect human health, and how to increase their content. The improvement of dairy products fatty acid (FA) composition can involve strategies in animal nutrition. This review aims to discuss the role of FAs supplementation in ameliorating milk fat composition, environmental impact and animal health. In particular, we have focused on the role of n-3 and CLA FAs and how animal nutrition strategies can positively affect both human and animal health. Several studies have demonstrated that through adequate nutritional strategies is possible to manipulate and improve FA composition of milk and derived products (cheese). Moreover, feeding animals with n-3 FAs has proved to reduce emission of methane (CH4), but further nutritional strategies are needed in order to address this crucial environmental issue. In relation to animal health, n-3 FAs have been proved to modulate immune and inflammatory response in dairy ruminants. Recent studies have addressed the potential programming effects of increased maternal n-3 polyunsaturated FAs intake on offspring’s immune functions showing that feeding bioactive FAs to pregnant animals can affect progeny health status.
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Formaggioni, Paolo, and Piero Franceschi. "New Insights into Milk and Dairy Products: Quality and Sustainability." Foods 13, no. 13 (June 21, 2024): 1969. http://dx.doi.org/10.3390/foods13131969.
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Robinson, R. K. "IDF 2nd World Symposium of Dairy Products in Human Health and Nutrition." International Journal of Dairy Technology 57, no. 4 (November 2004): 245. http://dx.doi.org/10.1111/j.1471-0307.2004.00162.x.
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Oktay, Yerlikaya. "A review of fermented milks: potential beneficial effects on human nutrition and health." African Health Sciences 23, no. 4 (December 27, 2023): 498–507. http://dx.doi.org/10.4314/ahs.v23i4.54.
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Fermented dairy products are formed during the acidification of milk through fermentation by suitable microorganisms; it contains different microorganisms in sufficient numbers and in an active state. A wide range of fermented milk products are produced and consumed around the world, including yogurt, kefir, koumiss, and yogurt beverages. There are various health benefits associated with the consumption of fermented dairy. Many studies reported that some fermented milk products have antimicrobial, antimutagenic, anticarcinogenic, and antihypertensive properties as well as provide benefits on mineral metabolism, reduce lactose intolerance symptoms and cholesterol levels. In addition to these effects, it has many other beneficial effects such as positive effects on type 2 diabetes and hypertension, antimutagen and antioxidant effects, and reduction of allergic symptoms. Dairy products including fermented milk are known to be the main carrier of probiotic microorganisms, and many clinical studies show the effects of probiotic strains on health. In this study, the effects of fermented milks on human nutrition and health are mentioned.
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Mashallah Mohamed Abdul-Aziz, Aya Abdul-Salam Algomati, Timh Salem Alhasi, Mailud Saad El-Amari, Abdelmetalab Ferjani Tarhuni, Abdullah Ramadan Sheikhi, and Ali Ateia Elmabsout. "Nutritional and health benefit knowledge of milk and dairy products consumption among medical students at Benghazi university." World Journal of Advanced Research and Reviews 12, no. 1 (October 30, 2021): 162–74. http://dx.doi.org/10.30574/wjarr.2021.12.1.0499.
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Backgrounds: Milk well- known important source of human nutrition and contain considerable amounts of macro and micronutrients and have enormous health benefit. This study was performed to determine the nutritional knowledge and health benefit knowledge of diary and dairy products consumption among medical students at Benghazi university. Methodology: This a cross section study comprised of 541 students from branches of medical faculties in which 290 female and 251 male. Data were collected by using a semi-constructed questionnaire. Data was analysis by either mean ± SD or frequencies and percentages according to the natural of data. Chi-square test was used at α< 0.05. Results: The result of present work revealed that milk was consumed by one serving a day (53%) (P< 0.05), and among types of milks, whole fat milk significantly consumed (P< 0.05). Our result also shown that dairy products were highly consumed by one serving/day. Furthermore, 65.2 % of the students drink milk with tea (P=0.000). Nutrition knowledge of milk and dairy products reported that students have good knowledge score for nutritional knowledge questions and poor knowledge scores for questions related to health benefit with exception question on oral health (P< 0.05). Even though, the nutritional status of the students reveals that they fall under normal weight categories. However there were abnormal low levels of Hb, vitamin D have been found and abnormal high levels of calcium among male students. Conclusion Dairy consumption among students was relatively higher with good nutritional knowledge of dairy and dairy products consumptions and poor knowledge regarding health benefit. The result of this study suggested that nutritional education program might be in great importance of dairy and dairy product knowledge and benefit. The data of this study needed to be validated in large samples.
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Huppertz, Thom, Blerina Shkembi, Lea Brader, and Jan Geurts. "Dairy Matrix Effects: Physicochemical Properties Underlying a Multifaceted Paradigm." Nutrients 16, no. 7 (March 25, 2024): 943. http://dx.doi.org/10.3390/nu16070943.
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When food products are often considered only as a source of individual nutrients or a collection of nutrients, this overlooks the importance of interactions between nutrients, but also interactions between nutrients and other constituents of food, i.e., the product matrix. This product matrix, which can be defined as ‘The components of the product, their interactions, their structural organization within the product and the resultant physicochemical properties of the product’, plays a critical role in determining important product properties, such as product stability, sensory properties and nutritional and health outcomes. Such matrix effects can be defined as ‘the functional outcome of specific component(s) as part of a specific product matrix’. In this article, dairy matrix effects are reviewed, with particular emphasis on the nutrition and health impact of dairy products. Such matrix effects are critical in explaining many effects of milk and dairy products on human nutrition and health that cannot be explained solely based on nutrient composition. Examples hereof include the low glycemic responses of milk and dairy products, the positive impact on dental health, the controlled amino acid absorption and the absence of CVD risk despite the presence of saturated fatty acids. Particularly, the changes occurring in the stomach, including, e.g., coagulation of casein micelles and creaming of aggregated fat globules, play a critical role in determining the kinetics of nutrient release and absorption.
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Khavkin, A. I., T. A. Kovtun, D. V. Makarkin, and O. B. Fedotova. "Probiotic fermented dairy products – food or medication?" Voprosy detskoj dietologii 19, no. 3 (2021): 58–68. http://dx.doi.org/10.20953/1727-5784-2021-3-58-68.
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One of the main strategies for preventing chronic diseases is a balanced diet from early childhood, with the inclusion of functional ingredients: dietary fiber, vitamins and vitamin-like compounds, minerals, polyunsaturated fatty acids, prebiotics and probiotics. A combined enrichment of fermented dairy products with prebiotics and probiotics contributes to the summation of their positive effective influence. Adding prebiotics and probiotics to the diet leads to the change in the intestinal microbiota composition towards a more balanced structure, thereby increasing the intestinal barrier function and the formation of optimal immune interactions. The most commonly used in human nutrition is a combination of bifidobacteria or lactobacilli with fructo-oligosaccharides in synbiotic products. It is important that the microorganisms are safe, stable in storage and able to survive in the gastrointestinal tract. The use of probiotic fermented dairy products has a positive impact on child health: it has anti-infectious and immunomodulatory effects, helps to normalize the gastrointestinal motility. These statements are confirmed by controlled studies in which children aged 8 to 18 months, recovering from acute respiratory disease, for which antibiotic therapy was prescribed, included in the diet drinking yoghurts enriched with Bifidobacterium lactis BB12 and inulin for 3 months. The inclusion of yoghurts in the children’s diet helped to normalize the intestinal microbiota composition after antibiotic therapy, as well as to strengthen the immune system by stimulating the synthesis of protective factors – secretory immunoglobulin A and lysozyme. Key words: fermented dairy products, child nutrition, probiotics, prebiotics, synbiotics, inulin, microbiota, functional foods, immune system, Bifidobacterium lactis BB12
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Maji, Soma, Mitul Bumbadiya, and Khushbu Sao. "Value Addition of Traditional Indian Dairy Products Using Herbs and Spices- An Overview." International Journal of Bio-resource and Stress Management 14, Mar, 3 (March 18, 2023): 400–406. http://dx.doi.org/10.23910/1.2023.3363a.
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Natural antioxidants have positive effects on human well-being and various conditions of disease, such as cardiovascular diseases, neurodegenerative diseases, diabetes and cancer. They have been attributed to several of their biological activity to scavenge reactionary oxygen species (ROS) with oxidative stress. Herbs and spices are the rich source of natural antioxidants. They also contain many phytochemicals (tannins, flavonoids, alkaloids), essential oils, phenols, saponins, vitamins and micro and macro minerals. They play a great role in food system as flavourings, antioxidant, preservative and also possess medicinal property. Milk products are the most promising and fascinating foods due to their potential antioxidant activities. To extend the shelf life and nutrition value of dairy products specially fermented dairy products, few herbs are very helpful owing to their antifungal and antibacterial effect. Traditional Indian dairy products such as paneer, chhana, sandesh, dahi, lassi, ghee, butter and so on are the most commonly consumed food in Indian. It is well known that, milk and milk products are the most promising and compatible vehicle for delivering nutritional, functional health benefits of different herbs and spices. In this short review use of some of the important herbs and spices in traditional Indian dairy products has been dealt. Fortification of different herbs and spices in dairy products strengthens their nutritional and therapeutic values. It also enables the development of value-added dairy products.
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Osiashvili, Natia. "Donkey Milk Production Technology and Efficient Farm Management in Georgia." PIRETC-Proceeding of The International Research Education & Training Centre 104, no. 1-2 (April 4, 2021): 128–33. http://dx.doi.org/10.36962/ecs104/1-2-128.
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Millions of people in today's world consume milk and dairy products, which are not only an important source of food for these people, but also a source of livelihood for farmers and processors. But to achieve this, consumers, dairy farms and processors need up-to-date the information on how the milk and dairy products can contribute to healthy human nutrition and how the dairy industry is evolving. Keywords: milk, food, farm management, economy.
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Mikláš, Šimon, Vladimír Tančin, Róbert Toman, and Jan Trávníček. "Iodine concentration in milk and human nutrition: A review." Czech Journal of Animal Science 66, No. 6 (May 30, 2021): 189–99. http://dx.doi.org/10.17221/167/2020-cjas.
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The aim of the review was to provide information about the importance of iodine in human nutrition and to review milk as an important source of iodine, and also to summarize the main factors affecting iodine concentration in milk. Iodine is an essential element for the thyroid gland function and synthesis of thyroid hormones, which regulate key processes of metabolism, brain development and growth. Therefore, it is important to ensure adequate, neither deficient nor excessive, intake of this element in animal nutrition, but more importantly in the nutrition of humans. Milk and dairy products are very valuable sources of iodine. However, its concentration in milk is very variable, as it is affected by many different factors – iodine intake in feed, antinutritional factors, iodine species (forms) used for feeding, animal keeping, farm management and possibly also milk yield. Additionally, milk iodine concentration is also affected by teat dipping with iodine disinfection, and by milk processing (e.g. skimming and heat treatment). All these aforementioned factors may possibly play their role in improving human nutrition, especially the nutrition of pregnant, lactating women, and people on a low-salt diet who are the most vulnerable to insufficient iodine intake.
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Kronberga, Maija, and Daina Kārkliņa. "Nutritional Supplements in Optimal Human Nutrition." Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences 67, no. 4-5 (November 1, 2013): 367–72. http://dx.doi.org/10.2478/prolas-2013-0068.
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Abstract The basic requirements for human health and life quality improvement are wholeness, variety and moderation in food choices. In industrial countries the numbers of adipose inhabitants is constantly growing. People consume insufficiently vegetables, fruits and fish. The missing nutrients must be augmented with the help of functional foodstuffs. The objective of the study was to compare the impact of food supplements and local products rich in fibre and polyunsaturated fatty acids on the human body. The research was conducted at the Rîga Heart Consulting Room in 2010. For two months, 60 volunteers in three groups: using the food supplement “Wellness” in their diet (Wellness group), or Jerusalem artichoke (Helianthus tuberosus L.) and linseeds (Linum usitatissimum L.) (Nature group) and Control group were monitored. The participants’ weight, girth, amount of glucose and level of cholesterol were measured by standard methods. Data acquired were analysed using Microsoft Excel and SPSS (level of significance P < 0.05). The cholesterol level was reduced by 14% in the Nature Group. Glucose normalised to 5.8 mmol/l. Weight of participants was reduced by 2 to 7 kg. The results show that by enriching the daily diet with food supplements, both as natural products and as a special complex, it is possible to reduce body weight, reduce cholesterol and glucose levels in the blood, and reduce the risks of obesity and coronary heart disease.
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Lai, Giacomo, Massimo Pes, Margherita Addis, and Antonio Pirisi. "A Cluster Project Approach to Develop New Functional Dairy Products from Sheep and Goat Milk." Dairy 1, no. 2 (September 7, 2020): 154–68. http://dx.doi.org/10.3390/dairy1020010.
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The growing scientific interest in the role of food in promoting human health and wellbeing has profoundly influenced consumers’ perceptions and attitudes towards nutrition, leading to the advent of a new class of foods, called functional foods, which are currently one of the fastest growing food-producing sectors, particularly in the dairy industry. The cluster project “Diversification in sheep & goat Sardinian dairy production” was built and carried out, based on requests from ten Sardinian dairy companies, to plan and implement experimental protocols directed to develop new production processes, according to the latest health and nutritional guidelines. Consequently, the following different interconnected research lines were developed: lactose-free dairy products; low-fat dairy products; dairy products enriched with added functional ingredients. The studied processes were based on the modification of cheese milk or whey, through the elimination of or reduction in one or more components with negative health effects or by adding functional ingredients. Therefore, a total of six different dairy products were developed: two from sheep milk and whey and four from goat milk. The technological processes adopted were typically those of Ricotta, fresh and soft cheeses. Contextually, their adaptability to the industrial equipment available in the cluster dairy companies was verified, and most of them were successfully transferred. These novel dairy products meet the current market demand, which shows a greater interest in fresh and short-ripened dairy products, with a low energy intake and high nutritional value. Moreover, can represent an example of the diversification in the sheep and goat dairy sector.
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Bailoni, Lucia, Elisabetta Bacchin, Angela Trocino, and Sheyla Arango. "Hemp (Cannabis sativa L.) Seed and Co-Products Inclusion in Diets for Dairy Ruminants: A Review." Animals 11, no. 3 (March 17, 2021): 856. http://dx.doi.org/10.3390/ani11030856.
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Recently, hemp (Cannabis Sativa L.) was rediscovery as a plant that offers a wide variety of applications (textile, pharmaceuticals, construction, etc.), including also the use in animal and human nutrition. The inclusion of whole seeds and co-products obtained by processing of seeds (cake, meal, and oil) in the diets of farm animals can allow the transfer of bioactive substances to human food. Few publications are available on the use of hemp in dairy ruminants but some authors reported a positive effect on the fatty acids profile of milk and cheese with an increase of n-3 fatty acids and c9,t11 conjugated linoleic acid. The protein content, amino acids profile, and rumen undegradable protein (RUP) of hempseed and co-products of hemp appear interesting and suitable for ruminant nutrition. Negative effects of anti-nutritional factors (i.e., phytate) are not observed. However, the researches on the effects of the use of hempseed and co-products in diets for dairy ruminants do not allow to suggest optimal levels of inclusion. In addition, no data are published on the use of whole or part of the hemp plant as forage, as another possibility to use the hemp in the perspective of the circular economy.
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REHMAN, A., SM AKBAR, R. ZAHRA, S. MUSHTAQ, MA SALEEM, and A. ALEEM. "DAIRY PRODUCTS AND HUMAN HEALTH - NAVIGATING EVIDENCE AND CONTROVERSIES." Biological and Agricultural Sciences Research Journal 2023, no. 1 (November 23, 2023): 26. http://dx.doi.org/10.54112/basrj.v2023i1.26.
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This review comprehensively explores the intricate relationship between dairy products and human health, aiming to distill a nuanced understanding from a wealth of evidence and controversies. Dairy, celebrated for its nutritional richness, is examined for its impact on bone health, cardiovascular well-being, and metabolic dynamics. We navigate conflicting perspectives within scientific circles, scrutinizing the debates surrounding the necessity of dairy for optimal bone strength and the implications of saturated fats on cardiovascular health. The scientific landscape surrounding dairy is dynamic, with ongoing inquiries into its role in weight management, metabolic health, and its potential links to various cancers. Simultaneously, we delve into the controversies that have stirred discussions on the environmental sustainability of dairy production. As the review unfolds, readers are guided through the complexity of these issues, fostering an appreciation for the multifaceted nature of the evidence. From the nutritional benefits that have long characterized dairy as a dietary cornerstone to the controversies that challenge these conventions, this review provides a balanced perspective, empowering individuals to make informed choices about the role of dairy in their diets. In navigating the evolving science and ongoing debates, this review contributes to a holistic understanding of the dynamic interplay between dairy consumption and human well-being.
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Chávez-Martínez, América, Raúl Alberto Reyes-Villagrana, Ana Luisa Rentería-Monterrubio, Rogelio Sánchez-Vega, Juan Manuel Tirado-Gallegos, and Norma Angélica Bolivar-Jacobo. "Low and High-Intensity Ultrasound in Dairy Products: Applications and Effects on Physicochemical and Microbiological Quality." Foods 9, no. 11 (November 18, 2020): 1688. http://dx.doi.org/10.3390/foods9111688.
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Milk and dairy products have a major role in human nutrition, as they contribute essential nutrients for child development. The nutritional properties of dairy products are maintained despite applying traditional processing techniques. Nowadays, so-called emerging technologies have also been implemented for food manufacture and preservation purposes. Low- and high-intensity ultrasounds are among these technologies. Low-intensity ultrasounds have been used to determine, analyze and characterize the physical characteristics of foods, while high-intensity ultrasounds are applied to accelerate particular biological, physical and chemical processes during food product handling and transformation. The objective of this review is to explain the phenomenology of ultrasounds and to detail the differences between low and high-intensity ultrasounds, as well as to present the advantages and disadvantages of each one in terms of the processing, quality and preservation of milk and dairy products. Additionally, it reviews the rheological, physicochemical and microbiological applications in dairy products, such as raw milk, cream, yogurt, butter, ice cream and cheese. Finally, it explains some methodologies for the generation of emulsions, homogenates, crystallization, etc. Currently, low and high-intensity ultrasounds are an active field of study, and they might be promising tools in the dairy industry.
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Bulgaru, Viorica, Liliana Popescu, and Rodica Siminiuc. "LACTOSE INTOLERANCE AND THE IMPORTANCE OF LACTOSE-FREE DAIRY PRODUCTS IN THIS CONDITION (Review)." Journal of Social Sciences IV, no. 4 (December 2021): 119–33. http://dx.doi.org/10.52326/jss.utm.2021.4(4).13.
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The paper is a review of the importance of expanding the lactose-free dairy segment to give consumers the opportunity to consume milk and dairy products if they suffer from lactose intolerance. When there is a lactase deficiency in the body, in the small intestine lactose is not hydrolyzed, the volume increases and the fluidity of the intestinal contents increases, allowing lactose to reach the colon where it is fermented by colonic bacteria. Lactose intolerance is a condition that depending on the form developed will show different symptoms and consumers suffering from this disease may ingest amounts between 12-24 g of lactose consumed during a day, taking into account certain recommendations, compared to allergy to milk proteins, where the consumption of dairy products is prohibited. Due to the rich intake of important macro and micronutrients in human nutrition, dairy products cannot be missing from the daily diet. In this context, methods are proposed, in particular ultrafiltration, for obtain free lactose milk that does not affect its composition and properties. Consumers suffering from lactose intolerance should be properly informed about the lactose content in manufactured lactose-free dairy products. This can be done after using highperformance instrumental methods of analysis that can detect the lowest values of lactose content in dairy products.
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Ratajczak, Alicja Ewa, Agnieszka Zawada, Anna Maria Rychter, Agnieszka Dobrowolska, and Iwona Krela-Kaźmierczak. "Milk and Dairy Products: Good or Bad for Human Bone? Practical Dietary Recommendations for the Prevention and Management of Osteoporosis." Nutrients 13, no. 4 (April 17, 2021): 1329. http://dx.doi.org/10.3390/nu13041329.
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Osteoporosis affects women twice as often as men. Additionally, it is estimated that 0.3 million and 1.7 million people have hip fractures in the USA and Europe, respectively. Having a proper peak bone mass and keeping it as long as possible is especially important for osteoporosis prevention. One of the most important calcium sources is milk and dairy products. Breast milk is the best infant food, but milk should not be avoided later in life to prevent losing bone mass. On the other hand, more and more people limit their milk consumption and consume other dairy or non-dairy products. For example, they are usually replaced with plant beverages, which should be consumed carefully in several age groups. Additionally, an important element of milk and dairy products, as well as plant beverages, are probiotics and prebiotics, which may modulate bone turnover. Dietary recommendations focused on milk, and dairy products are an important element for the prevention of osteoporosis.
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Woźniak, Dagmara, Wojciech Cichy, Małgorzata Dobrzyńska, Juliusz Przysławski, and Sławomira Drzymała-Czyż. "Reasonableness of Enriching Cow’s Milk with Vitamins and Minerals." Foods 11, no. 8 (April 8, 2022): 1079. http://dx.doi.org/10.3390/foods11081079.
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Milk is an exceptional nutritional product that has been used for many millennia in human nutrition. Milk is a source of many valuable nutrients, including calcium, vitamin B, an especially significant amount of vitamin B2 and fat-soluble vitamins, such as A, D and E. Milk is an attractive product for fortification as it has a high nutritional density in a small volume and a relatively low price. Research shows positive health effects of drinking milk and consuming dairy products. Even more health benefits can be obtained from consuming fortified dairy products. A literature review, current nutritional recommendations, medical recommendations and an analysis of the market situation all recommend introducing milk enriched with minerals in combination with vitamins to the market. This concept corresponds to the current market demand and may supplement the missing and expected range of fortified milk and the correct number of recipients.
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Shkembi, Blerina, and Thom Huppertz. "Impact of Dairy Products and Plant-Based Alternatives on Dental Health: Food Matrix Effects." Nutrients 15, no. 6 (March 18, 2023): 1469. http://dx.doi.org/10.3390/nu15061469.
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The impact of dairy products on dental health has been researched widely and shows an important role of various constituents, as well as the specific product matrix, in maintaining and improving dental health. These include, for instance, the position of lactose as the least cariogenic fermentable sugar, the high levels of calcium and phosphate, the presence of phosphopeptides as well as the antibacterial peptides lactoferrin and lysozyme and high buffering capacity. With plant-based alternatives for dairy products being developed and marketed these days, the specific benefits of dairy products in relation to dental health are often overlooked and most products contain more cariogenic carbohydrates, lack phosphopeptides, and have fewer minerals and less buffering capacity. Comparative studies performed to date indeed suggest that plant-based products do not match dairy counterparts when it comes to maintaining and improving dental health. Careful consideration of these aspects is required in relation to future developments of products and human diets. In this paper, we review the impact of dairy products and plant-based dairy alternatives on dental health.
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TUDOR, Beatrice Ana-Maria, Oana Maria BOLDURA, Călin MIRCU, Camelia TULCAN, Simona MARC, Bianca Cornelia LUNGU, Iuliu TORDA, and Ioan HUŢU. "A Molecular Procedure for Detecting Dairy Products Adulteration." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Veterinary Medicine 79, no. 1 (May 14, 2022): 37. http://dx.doi.org/10.15835/buasvmcn-vm:2021.0034.
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Dairy products are an essential component of human nutrition and therefore are prone to adulteration. Although many methods have been developed based on the analysis of protein substances by which adulteration is detected, they have low efficiency in the case of processed products. In this context, methods based on DNA analysis have become the best choice, although the results are not universally valid and must be adapted to the composition and local specificities. Here is presented a study of the applicability of a fast and cost-effective DNA-based method to determine the species composition of dairy products by performing a qualitative triplex PCR detection technique in the analysis of local dairy products. The procedure is adapted to the domestic market and considers experimental models developed and well defined internationally. In the in-house validation of this method, three species of ruminants were considered: beef, sheep, and goat. The reference material was represented by cheeses prepared in our laboratory in strictly controlled percentage mixtures. Total genomic DNA isolated from the reference cheeses were used to develop a triplex PCR method, which involves the simultaneous detection of the three species studied using a mixture of three pairs of primers. The reference materials proved to be optimal for such studies and have been used successfully in the process of validating the method of detecting the composition of commercial cheeses.
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Vitali, Francesco, Paola Zinno, Emily Schifano, Agnese Gori, Ana Costa, Carlotta De Filippo, Barbara Koroušić Seljak, Panče Panov, Chiara Devirgiliis, and Duccio Cavalieri. "Semantics of Dairy Fermented Foods: A Microbiologist’s Perspective." Foods 11, no. 13 (June 29, 2022): 1939. http://dx.doi.org/10.3390/foods11131939.
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Food ontologies are acquiring a central role in human nutrition, providing a standardized terminology for a proper description of intervention and observational trials. In addition to bioactive molecules, several fermented foods, particularly dairy products, provide the host with live microorganisms, thus carrying potential “genetic/functional” nutrients. To date, a proper ontology to structure and formalize the concepts used to describe fermented foods is lacking. Here we describe a semantic representation of concepts revolving around what consuming fermented foods entails, both from a technological and health point of view, focusing actions on kefir and Parmigiano Reggiano, as representatives of fresh and ripened dairy products. We included concepts related to the connection of specific microbial taxa to the dairy fermentation process, demonstrating the potential of ontologies to formalize the various gene pathways involved in raw ingredient transformation, connect them to resulting metabolites, and finally to their consequences on the fermented product, including technological, health and sensory aspects. Our work marks an improvement in the ambition of creating a harmonized semantic model for integrating different aspects of modern nutritional science. Such a model, besides formalizing a multifaceted knowledge, will be pivotal for a rich annotation of data in public repositories, as a prerequisite to generalized meta-analysis.
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Alothman, Mohammad, Sean A. Hogan, Deirdre Hennessy, Pat Dillon, Kieran N. Kilcawley, Michael O’Donovan, John Tobin, Mark A. Fenelon, and Tom F. O’Callaghan. "The “Grass-Fed” Milk Story: Understanding the Impact of Pasture Feeding on the Composition and Quality of Bovine Milk." Foods 8, no. 8 (August 17, 2019): 350. http://dx.doi.org/10.3390/foods8080350.
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Milk is a highly nutritious food that contains an array of macro and micro components, scientifically proven to be beneficial to human health. While the composition of milk is influenced by a variety of factors, such as genetics, health, lactation stage etc., the animal’s diet remains a key mechanism by which its nutrition and processing characteristics can be altered. Pasture feeding has been demonstrated to have a positive impact on the nutrient profile of milk, increasing the content of some beneficial nutrients such as Omega-3 polyunsaturated fatty acids, vaccenic acid, and conjugated linoleic acid (CLA), while reducing the levels of Omega-6 fatty acids and palmitic acid. These resultant alterations to the nutritional profile of “Grass-Fed” milk resonate with consumers that desire healthy, “natural”, and sustainable dairy products. This review provides a comprehensive comparison of the impact that pasture and non-pasture feeding systems have on bovine milk composition from a nutritional and functional (processability) perspective, highlighting factors that will be of interest to dairy farmers, processors, and consumers.
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Yuzbashian, Emad, and Catherine B. Chan. "The Impact of Consumption of Dairy Products on Phospholipid Metabolism: A Systematic Review." Current Developments in Nutrition 5, Supplement_2 (June 2021): 1261. http://dx.doi.org/10.1093/cdn/nzab055_071.
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Abstract Objectives Metabolomics approach indicates that circulating phospholipid (PL) and some PL species are associated with a lower insulin resistance risk. Evidence suggests that dairy products' health beneficial effects may pertain to their regulatory influence on PL metabolism. Therefore, we aimed to systematically review the existing literature of animal and human trials to unravel the impact of dairy products on the concentration of PL and its metabolism. Methods Three online databases, including PubMed, Scopus, and Web of Science, were searched to find relevant studies published in peer-reviewed journals between January 2000 and July 2020. Included studies were interventional trials (animal and human) that investigated the effect of dairy or its subtypes on the circulating or liver content of PL and its species. The risk of bias (RoB) in trials in humans and animals was assessed using the revised Cochrane's and SYRCLE's RoB assessment, respectively. Since there was marked methodological heterogeneity, a meta-analysis did not perform. Results In this review, 2427 articles were identified and screened after removing duplicate articles. Following evaluation of the titles and abstracts and then full-text assessment, 17 studies were identified that met the inclusion criteria. Studies were classified according to their type, resulting in nine human trials and eight animal studies. For human studies, the RoB assessment indicated that more than 55% of studies had high RoB. None animal studies receive low RoB because of the lack of methodological information. Findings from human studies revealed that plasma/serum concentration of PL did not change after intervention with dairy products. PL concentration remained stable even after a high dosage of milk supplemented with dairy-derived PL; however, certain PC or LPC species were increased by interventions. These findings were also confirmed in animal studies. The interesting point in animal studies was that high fat diet-induced elevation of PL tends to be normalized after intervention with dairy products enriched with milk-PL. Furthermore, in mice, intervention with yogurt or cheese did not impact serum or liver content of PL or PC. Conclusions Dairy products can influence the blood concentration of PC and LPC species in both rodents and humans without alteration of total PL and PC. Funding Sources Alberta Diabetes Institute.
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Grashchenkov, Dmitry V., Alexey V. Werner, and Olga V. Chugunova. "Diet Development for Children with Lactose Intolerance Using the Optimization Method Based on the Given Gradient." Food Industry 9, no. 2 (June 21, 2024): 40–49. http://dx.doi.org/10.29141/2500-1922-2024-9-2-5.
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Milk and dairy products are important components of human nutrition, rich in calcium, necessary for the formation and maintenance of healthy bones. Dairy milk proteins contain all the essential amino acids. The study aimed at development culinary products made of lactose-free cottage cheese for the nutrition of children with lactose intolerance using the optimization method based on the given gradient. The thesis presents results of the lactosefree cottage cheese recipe development for nutrition of children in organized groups. A man developed recipe by the design method with a given nutritional composition under imposed restrictions. The existing breakfast ration of one of the schools in Ekaterinburg served as a starting point for calculating development indicators. The authors developed an application using the built-in solver of the Microsoft Excel software package, handling problems by the optimization method based on the reduced gradient applying dimension reduction by representing all parameters through independent variables. The authors studied the quality and safety indicators of the developed dish (organoleptic, physico-chemical and microbiological); presented data on the safety, conditions and shelf life of the developed baked pudding made of lactose-free cottage cheese with pumpkin. A man gave a positive assessment of the developed formulation for the introduction into the diet dishes range for children with lactose intolerance.
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Witthöft, Cornelia M., Karin Arkbåge, Madelene Johansson, Eva Lundin, Gerd Berglund, Jie-Xian Zhang, Hans Lennernäs, and Jack R. Dainty. "Folate absorption from folate-fortified and processed foods using a human ileostomy model." British Journal of Nutrition 95, no. 1 (January 2006): 181–87. http://dx.doi.org/10.1079/bjn20051620.
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Data on folate absorption from food from validated human studies using physiological folate doses are still needed to estimate dietary requirements and to formulate recommendations. The aim of the present work was to study the effects from fortified and processed foods on folate absorption in ileostomy volunteers (n 9) using the area under the plasma concentration curve (AUC) and kinetic modelling. Using a standardized single-dose protocol, dairy products fortified with a candidate fortificant (6S)-5-methyltetrahydrofolate ((6S)-5-CH3-H4folate), folic acid-fortified bread and a dessert crème containing natural yeast folate polyglutamates were compared with folate supplements. Absorbed folate was estimated by AUC and a kinetic model, and non-absorbed folate by ileostomal folate excretion. Median apparent absorption from test foods ranged from 55 to 86%. Added folate-binding proteins (FBP) significantly reduced folate absorption from dairy products, as in the absence of FBP, AUC–dose-corrected ratios were increased and ileal folate excretion decreased. After in vivo gastrointestinal passage of dairy products containing FBP, up to 43% of the ingested FBP was found in ileostomal effluent. Folate absorption was similar for (6S)-5-CH3-H4folate fortificant from fermented milk and for folic acid from fortified bread. Folic acid, ingested as food fortificant in bread, was significantly less absorbed compared with an isolated supplement. We conclude that all tested foods were suitable matrices for folate fortification. However, dairy products, fortified with the new candidate fortificant (6S)-5-CH3-H4folate, are suitable if no active FBP is present.
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Shaimerdenova, D. A., J. M. Chakanova, D. M. Iskakova, G. T. Sarbasova, A. A. Esmambetov, and M. B. Bekbolatova. "Fermented milk products with extruded grain bases." Proceedings of the Voronezh State University of Engineering Technologies 82, no. 4 (January 20, 2021): 179–87. http://dx.doi.org/10.20914/2310-1202-2020-4-179-187.
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Grain-based foods play an essential role in human nutrition. Cereal-based products contain soluble and insoluble dietary fiber, which, by reducing cholesterol levels, reduce the risk of cardiovascular diseases, as well as stabilize digestive functions, preventing diseases of the gastrointestinal tract. Grain products supply the human body not only with energy, but also with protein – by 30-40%, b vitamins by 50-60%, and vitamin E by 80 %. In preliminary studies, 4 types of extruded grain bases were identified from buckwheat, millet, lentils and chickpeas, defined as the basis for fermented dairy products. 20 experiments were carried out in each of the variants using extruded grain bases from buckwheat, millet, lentils and chickpeas with two variants of the milk base – milk with a fat content of 2.5 and 3.2 %. mathematical models of the response function dependences on the selected factors were Obtained, which allowed determining the optimal ratio of ingredients for each of the considered variants. Developed formulation of two dairy products with grain-based extruded from millet based on milk with 2.5% fat and extruded grain-based chickpea based on dairy products with fat content of 3.2%. According to physical and chemical parameters, all samples of fermented milk products met the requirements regulatory documents.
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van der Reijden, Olivia L., Valeria Galetti, Isabelle Herter-Aeberli, Michael B. Zimmermann, Christophe Zeder, Adam Krzystek, Max Haldimann, et al. "Effects of feed iodine concentrations and milk processing on iodine concentrations of cows’ milk and dairy products, and potential impact on iodine intake in Swiss adults." British Journal of Nutrition 122, no. 2 (July 24, 2019): 172–85. http://dx.doi.org/10.1017/s0007114519001041.
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AbstractThe contribution of milk and dairy products to daily iodine intake is high but variable in many industrialised countries. Factors that affect iodine concentrations in milk and dairy products are only poorly understood. Our aim was to: (1) assess the effect of feed iodine concentration on milk iodine by supplementing five groups of five cows each with one of five dosages from 0–2 mg iodine/kg DM; (2) quantify iodine losses during manufacturing of cheese and yogurt from milk with varying iodine concentrations and assess the effect of cellar-ripening; and (3) systematically measure iodine partitioning during heat treatment and skimming of milk. Milk iodine reached a near-steady state after 3 weeks of feeding. Median milk iodine (17–302 μg/l for 0–2 mg iodine/kg DM) increased linearly with feed iodine (R20·96;P< 0·001). At curd separation, 75–84 % of iodine was lost in whey. Dairy iodine increased linearly with milk iodine (semi-hard cheese:R20·95;P< 0·001; fresh cheese and yogurt:R21·00;P< 0·001), and cellar-ripening had no effect. Heat treatment had no significant effect, whereas skimming increased (P< 0·001) milk iodine concentration by only 1–2 μg/l. Mean daily intake of dairy products by Swiss adults is estimated at 213 g, which would contribute 13–52 % of the adults’ RDA for iodine if cow feed is supplemented with 0·5–2 mg iodine/kg DM. Thus, modulation of feed iodine levels can help achieve desirable iodine concentrations in milk and dairy products, and thereby optimise their contribution to human iodine nutrition to avoid both deficiency and excess.
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HAJIYEVA, BAHAR SABIR GIZI. "NEW METHODS OF MILK AND DAIRY PRODUCTS PROCESSING AND HEALTH EFFECTS." Herald of Khmelnytskyi National University 305, no. 1 (February 23, 2022): 191–95. http://dx.doi.org/10.31891/2307-5732-2022-305-1-191-195.
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The purpose of this article is to analyze the technology of fermented dairy products, which is among the production technologies of milk and dairy products. As is well known, milk and dairy products are among the most important nutrients for growing, developing and leading a healthy lifestyle. In order to make the most of the important human qualities of milk, a number of technologies are used to increase its durability, protect the health of consumers and obtain various dairy products. Thanks to these rapidly developing production technologies from the past to the present, it has become possible to obtain more standard and high-quality milk and dairy products. The article examines milk and its composition, the importance of milk and dairy products for human health, the development of milk and dairy products, the main technologies of milk production, research in the field of fermented milk technology, written scientific works and articles on milk and dairy products. The information contained in the portals of the engaged enterprises was used. The article examines milk and its composition, the importance of milk and dairy products for human health, the development of milk and dairy products, the main technologies of milk production, research in the field of fermented milk technology, written scientific works and articles on milk and dairy products. The information contained in the portals of the engaged enterprises was used. The technologies used in the processing of milk and dairy products affect both the quality and consumption of these products, as well as the health of producers. Recently, new technologies used in the processing of milk and dairy products are considered important in terms of the quality of the products obtained. The article examines the features of these technologies, the processing process and the specifics of the products obtained. This is important for both researchers and consumers interested in dairy processing. As a result, it is noted that in recent years there has been a significant increase in interest in the impact of milk and dairy products on human health. Today, such products are called functional, that is, products that have an impact on health in addition to their nutritional value. It is emphasized that the technologies used to preserve the nutritional value of milk and clean it from bacteria harmful to human health are gradually developing. This increases the consumption of milk and dairy products and maximizes their health benefits.
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Креккер, Людмила Геннадьевна, Галина Андреевна Донская, Елена Вячеславовна Колосова, and Вараздат Карленович Карапетян. "Radioprotective modification of dairy products." Food processing industry, no. 2 (February 5, 2023): 26–30. http://dx.doi.org/10.52653/ppi.2023.2.2.006.
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Интенсивное развитие энергетики, космических и ядерных технологий, широкое применение электромагнитных полей и радиолокационных установок для решения проблем жизнеобеспечения и безопасности человека предполагают необходимость модификации традиционных основ питания с использованием обогащенных молочных продуктов, в том числе радиопротекторной направленности. В связи с этим ежегодно все большее количество людей нуждается в радиопротекторной модификации рациона питания, способствующего предотвращению и/или снижению накопления токсичных веществ в организме. Решение данной проблемы сегодня занимает особое место в вопросах стратегической безопасности населения. В данной публикации приведен обзор источников лучевой опасности и противорадиационных ингредиентов с целью создания рецептур молочных продуктов, обладающих пролонгированным радиопротекторным действием. Выявлены наиболее значимые результаты, связанные с использованием противорадиационных ингредиентов при разработке продуктов профилактической направленности, обозначены требования к качеству и безопасности радиопротекторных ингредиентов и продуктов. Отмечено, что при подборе сырья для производства радиопротекторных молочных продуктов необходимо проводить оценку безопасности, в том числе на содержание естественных и искусственных радионуклидов, при проведении технологической обработки необходимо оценивать активную кислотность компонента, учитывать неравномерность накопления биологически активных веществ, обладающих радиозащитным, иммуноактивирующим или адаптогенным действием, а также вероятность их разрушения при термическом воздействии и хранении. Отмечены основные направления модификации молочных продуктов и ингредиенты комплексных рецептур, способных эффективно воздействовать на звенья патогенеза ранних окислительных и пострадиационных состояний, к числу которых относятся продукты растительного, животного и бактериального происхождения, молочные белки - носители -SH групп, овощные и фруктовые ингредиенты, богатые минеральными веществами - антагонистами радионуклидов (кальцием, калием, йодом), жиро- и водорастворимыми витаминами, полиненасыщенными жирными кислотами, сложными некрахмальными углеводами и полисахаридами. The intensive development of energy, space and nuclear technologies, the widespread use of electromagnetic fields and radar installations to solve problems of life support and human safety implies the need to modify traditional nutrition basics using enriched dairy products, including radioprotective orientation. In this regard, every year, an increasing number of people need radioprotective modification of the diet, which helps to prevent and/ or reduce the accumulation of toxic substances on the body, the solution of this problem today occupies a special place in the issues of strategic security of the population. This publication provides an overview of sources of radiation hazard and anti-radiation ingredients in order to create formulations of dairy products with prolonged radioprotective effect. The most significant results associated with the use of anti-radiation ingredients in the development of preventive products are identified, the requirements for the quality and safety of radioprotective ingredients and products are outlined. It is noted that when selecting raw materials for the production of radioprotective dairy products, it is necessary to assess safety, including the content of natural and artificial radionuclides, during processing it is necessary to assess the active acidity of the component, take into account the uneven accumulation of biologically active substances with radioprotective, immunoactivating or adaptogenic effects, as well as the likelihood of their destruction under thermal exposure and storage. The main directions of modification of dairy products and ingredients of complex formulations capable of effectively influencing the pathogenesis links of early oxidative and radiation states, which include products of plant, animal and bacterial origin, milk carrier proteins -SH groups, vegetable and fruit ingredients rich in minerals - antagonists of radionuclides (calcium, potassium, iodine), fat- and water-soluble vitamins, polyunsaturated fatty acids, complex non-starch carbohydrates and polysaccharides.
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Günaydı, Zeynep Ece, and Ahmet Ayar. "Süt ve Ürünlerinde Tatlandırıcıların Kullanımı." Turkish Journal of Agriculture - Food Science and Technology 9, no. 3 (March 27, 2021): 476–83. http://dx.doi.org/10.24925/turjaf.v9i3.476-483.3718.
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Obesity and related diseases among children, adolescents and adults has increased. The decrease in physical activity and the increase in consumption of high energy products containing high amounts of fat and sugar are among the most important factors causing the spread of obesity. Accordingly, the demand for low energy products is also increasing. The use of non-nutritive natural and artificial sweeteners instead of sugar is one of the most used methods in the production of low energy products. The consumption of dairy products, such as ice cream, flavored milk and yogurt, and dairy desserts, is common in all societies. The sugar in these products is responsible for many properties of foods such as texture, color, flavor. Milk and dairy products contain nutritional components that are very beneficial for human health. Using sweetener instead of sugar is very important for preventing excessive sugar intake while increasing the consumption of milk and dairy products. The aim of this review is to examine natural and artificial sweeteners and their use in dairy products, approved by organizations recognized worldwide.
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Vasyukova, Anna, and Kristina Lyubimova. "The need for enrichment of meat products with micronutrients." BIO Web of Conferences 46 (2022): 01011. http://dx.doi.org/10.1051/bioconf/20224601011.
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The article discusses the chemical composition of meat according to the main qualitative characteristics to identify the least nutritious product for its subsequent enrichment with various micronutrients. The introduction of dishes and products with an adjusted composition of vitamins, macro- and microelements into the existing diet of an average person is a serious intervention in the traditionally established structure of human nutrition. The need for such an intervention is determined by objective environmental factors associated with changes in the composition and nutritional value of the products that are used in daily nutrition, as well as changes in our lifestyle, with a decrease in physical activity and energy consumption. For these reasons, this intervention should only be carried out in accordance with scientifically sound and proven principles. The choice of micronutrients is quite diverse and, depending on the task of enriching meat products, it is possible to satisfy various physiological needs of the population.
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Chon, Jung-Whan, Hyunsook Kim, Dong-Hyeon Kim, Soo-Kyung Lee, Hong-Seok Kim, Jin-Hyuk Yim, Kwang-Young Song, et al. "Nutritional Functions of Milk and Dairy Products in Improving Human Health." Journal of Milk Science and Biotechnology 34, no. 3 (September 2016): 145–55. http://dx.doi.org/10.22424/jmsb.2016.34.3.145.
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Beitāne, Ilze, and Inga Ciproviča. "Nutritional Benefits of Bifidobacterium Lactis in Dairy Products." Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences 67, no. 4-5 (November 1, 2013): 378–82. http://dx.doi.org/10.2478/prolas-2013-0064.
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Abstract Bifidobacteria are one of the most important probiotics in dairy products. They have positive effects on human health. Nutritional benefits of bifidobacteria are genetically determined and can be promoted with addition of prebiotics. The aim of the present study was to examine the properties of Bifidobacterium lactis in dairy products. Pasteurised milk, freeze-dried starter culture Bb-12 (Bifidobacterium lactis, Chr. Hansen, Denmark), syrup of lactulose (Duphalac®, the Netherlands), and inulin (“Raftiline®HP”, ORAFI, Belgium) were used in the experiments. The optimal concentrations of lactulose (2%) and inulin (4%) were established in preliminary studies, based on quality indices and nutritional value of fermented dairy products (Beitane, 2008). Amino acids, carbohydrates, such as lactose, lactulose and inulin, as well as cholesterol were determined during the study using appropriate analytical procedures. The enzymatic activity of bifidobacteria determines nutritional value of the fermented dairy products. Addition of 2% lactulose resulted in significant increase of some amino acid concentrations, such as leucine, phenylalanine, lysine and arginine concentrations (P < 0.05), compared with those in other treatments. The presence of prebiotics caused a decrease of cholesterol level by 35% and lactose content by 31% in fermented milk samples. The enzymatic activity of bifidobacteria should be promoted with addition of lactulose and inulin to increase nutritional value of functional dairy products.
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Correddu, Fabio, Maria Francesca Caratzu, Mondina Francesca Lunesu, Silvia Carta, Giuseppe Pulina, and Anna Nudda. "Grape, Pomegranate, Olive, and Tomato By-Products Fed to Dairy Ruminants Improve Milk Fatty Acid Profile without Depressing Milk Production." Foods 12, no. 4 (February 17, 2023): 865. http://dx.doi.org/10.3390/foods12040865.
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The continuous increase in the cost of feeds and the need to improve the sustainability of animal production require the identification of alternative feeds, such as those derived from the agro-industrial sector, that can be effectively used for animal nutrition. Since these by-products (BP) are sources of bioactive substances, especially polyphenols, they may play an important role as a new resource for improving the nutritional value of animal-derived products, being effective in the modulation of the biohydrogenation process in the rumen, and, hence, in the composition of milk fatty acids (FA). The main objective of this work was to evaluate if the inclusion of BP in the diets of dairy ruminants, as a partial replacement of concentrates, could improve the nutritional quality of dairy products without having negative effects on animal production traits. To meet this goal, we summarized the effects of widespread agro-industrial by-products such as grape pomace or grape marc, pomegranate, olive cake, and tomato pomace on milk production, milk composition, and FA profile in dairy cows, sheep, and goats. The results evidenced that substitution of part of the ratio ingredients, mainly concentrates, in general, does not affect milk production and its main components, but at the highest tested doses, it can depress the yield within the range of 10–12%. However, the general positive effect on milk FA profile was evident by using almost all BP at different tested doses. The inclusion of these BP in the ration, from 5% up to 40% of dry matter (DM), did not depress milk yield, fat, or protein production, demonstrating positive features in terms of both economic and environmental sustainability and the reduction of human–animal competition for food. The general improvement of the nutritional quality of milk fat related to the inclusion of these BP in dairy ruminant diets is an important advantage for the commercial promotion of dairy products resulting from the recycling of agro-industrial by-products.
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Matviichuk, Olena, Rymma Yeromenko, Olena Dolzhykova, Anatolii Matviichuk, and Larysa Karabut. "Hygienic assessment of palm oil content in dairy products as a measure of health protection." ScienceRise: Medical Science, no. 3(54) (May 31, 2023): 30–34. http://dx.doi.org/10.15587/2519-4798.2023.285686.
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Nutrition provides the most important function of the human body, providing it with the energy it needs for an active life and longevity. Experts of the World Health Organization have proven that eating palm oil leads to obesity and the development of chronic diseases on a global scale. The aim of the study was to examine different types of dairy products of brands popular on the modern Ukrainian market for the content of palm oil. Materials and methods. To carry out the research, we purchased the following dairy products: pasteurized milk, pasteurized milk-containing drink, sour cream, milk-containing sour cream product, hard cheese and cheese product, processed cheese and processed cheese product, as well as sweet cream butter and vegetable cream product of popular brands. The research was carried out using the methods described in the educational literature on the hygienic examination of milk and dairy products. The choice of methods was based on ease of implementation and reproducibility at home. Results. As a result of the use of selected research methods, characteristic differences between natural products and those containing palm oil have been established. The conducted research will allow consumers to quickly determine the content of vegetable fats in dairy products under normal conditions and choose natural, healthy and safe products for their nutrition. Conclusion. After analyzing the milk and milk-containing products of the most popular brands for the presence of palm oil in their composition, we found that no vegetable fats were found in dairy products (milk, cheese, butter, and sour cream). The presence of vegetable fat was detected in milk-containing products, which was indicated on the packaging as part of the products. So, as a result of the conducted research, we came to the conclusion that manufacturers comply with the requirements of current legislation and warn consumers about the presence of fats of vegetable origin in milk-containing products
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Rist, Lukas, André Mueller, Christiane Barthel, Bianca Snijders, Margje Jansen, A. Paula Simões-Wüst, Machteld Huber, et al. "Influence of organic diet on the amount of conjugated linoleic acids in breast milk of lactating women in the Netherlands." British Journal of Nutrition 97, no. 4 (March 9, 2007): 735–43. http://dx.doi.org/10.1017/s0007114507433074.
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The aim of the present study was to find out whether the incorporation of organic dairy and meat products in the maternal diet affects the contents of the conjugated linoleic acid isomers (CLA) and trans-vaccenic acid (TVA) in human breast milk. To this purpose, milk samples from 312 breastfeeding mothers participating in the KOALA Birth Cohort Study have been analysed. The participants had documented varying lifestyles in relation to the use of conventional or organic products. Breast milk samples were collected 1 month postpartum and analysed for fatty acid composition. The content of rumenic acid (the main CLA) increased in a statistically significant way while going from a conventional diet (no organic dairy/meat products, 0·25 weight % (wt%), n 186) to a moderately organic diet (50–90 % organic dairy/meat, 0·29 wt%, n 33, P = 0·02) and to a strict organic diet (>90 % organic dairy/meat, 0·34 wt%, n 37, P ≤ 0·001). The levels of TVA were augmented among the participants with a moderately organic diet (0·54 wt%) and those with a strict organic diet (0·59 wt%, P ≤ 0·001), in comparison with the conventional group (0·48 wt%). After adjusting for covariables (recruitment group, maternal age, maternal education, use of supplements and season), statistical significance was retained in the group of the strict organic dairy users (P < 0·001 for rumenic acid). Hence, the levels of CLA and TVA in human milk can be modulated if breastfeeding mothers replace conventional dairy and/or meat products by organic ones. A potential contribution of CLA and TVA to health improvement is briefly discussed.
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Filimonov, Sergey N., Natalia V. Tapeshkina, Elena V. Koskina, Oksana P. Vlasova, Elena M. Sitnikova, and Olga A. Sviridenko. "State of actual nutrition for children of school age." Hygiene and sanitation 99, no. 7 (August 28, 2020): 719–24. http://dx.doi.org/10.47470/0016-9900-2020-99-7-719-724.
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The purpose of this study was to evaluate the nutritional status of school-age children living in monotown.Material and methods. A computer test was used to assess nutrition, namely, the program of the analysis of the frequency of food consumption «Human nutrition analysis» differentiated by classes of education for schoolchildren aged 7-10 years (junior classes), 11-13 years (middle link of education) and 15-16 years (high school). The total sample size amounted to 612 schoolchildren. The comparative analysis of qualitative and quantitative indices of the composition of the diet was carried out based on existing regulations.Results. In all age groups of schoolchildren, an imbalance in the intake of macro- and micronutrients with diets was revealed, which was due to the imbalance of the food set. In the daily diet of children of 7-16 years, there was a fairly adequate caloric value, however, they were deficient in total protein (89.0-96.4%) and excessive in fat (100.4-124.3%) and carbohydrates (105.3-118.5% of physiological norms). The protein content of animal origin in the daily diets of all schoolchildren was below the norms of physiological needs and accounted for 88.0%, 85.4%, 90.7%, respectively. Diets were scarce in their content of meat and meat products (68.1-73.2% from the recommended level of consumption), fish and seafood (32.9-47.5%), eggs (62.3-82.4%), milk and dairy products (48.5%-72.1% per day), bakery products (79.4-93.6%), potatoes (62.9-71.0%). Actual food consumption and the intake of nutrients are influenced by the age of the schoolchild (the determination coefficient of 0.53).Conclusion. The development of programs to optimize the nutrition of schoolchildren should be carried out in the light of previously identified violations corresponding to the regional nature.
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Panseri, Sara, Radmila Pavlovic, Marta Castrica, Maria Nobile, Federica Di Cesare, and Luca Maria Chiesa. "Determination of Carbohydrates in Lactose-Free Dairy Products to Support Food Labelling." Foods 10, no. 6 (May 28, 2021): 1219. http://dx.doi.org/10.3390/foods10061219.
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Milk and its derivatives are the basis of human nutrition since childhood. Given their importance within a balanced diet, the determination of carbohydrates in milk and its derivatives is fundamental for two reasons: one of alimentary origin related to intolerances and the other one of technological origin, especially for PDO (Protected Designation of Origin) products. The dietetic approach, including lactose-free products, has a crucial role in the management of lactose intolerance, but labelling and compositional rules indicating the absence or reduced presence of lactose in food are currently not harmonised at Union level. Considering the above-mentioned issues and the absence of official methods for the determination of low sugar concentrations, we propose a new and simple IC-HRMS method to detect carbohydrates in milk and different lactose-free derivatives, which can allow the definition of concentration limits useful to characterise products suitable for specific dietary regimes.
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DIKHANBAYEVA, F., G. ZHAKSYLYKOVA, L. SYZDYKOVA, Z. SMAILOVA, and E. TASTURGANOVA. "PRODUCTION OF A DAIRY PRODUCT BASED ON CAMEL MILK FOR SPECIAL PURPOSES." Periódico Tchê Química 16, no. 33 (March 20, 2019): 241–47. http://dx.doi.org/10.52571/ptq.v16.n33.2019.256_periodico33_pgs_241_247.pdf.
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The manuscript discusses the possibility of producing a dairy product based on special-purpose camel milk. Specialized nutrition is intended for all population groups and risk groups due to the content of targeted functional ingredients and balanced or enriched composition of food substances. The risk group, in addition to children and persons with impaired health, are elderly people, for whom a special nutrition is provided. Probiotic ferments are used in the production of fermented dairy products, as well as in butter and cheese making. The leaven is introduced into the product and allowed to develop in it under controlled conditions. In the process of fermentation taking place in this way, bacteria form substances that give the fermented milk product its characteristic properties, such as acidity (pH), taste, aroma, and consistency. The decrease in pH occurring during fermentation by lactose bacteria to lactic acid has a preservative effect on the product while improving nutritional value and digestibility. Unlike cow's milk, camel's milk is more saturated with vitamins and polyunsaturated fatty acids. It is a healing biological natural medicine, as well as an immune modulator for the human body. Camel milk is the common food for pastoral society and a rich source of nutrients with therapeutic value. Milk processing can improve the nutritional properties, increase the digestibility of macromolecules and make it safe from harmful microbes. The optimal ratio (1:1) of probiotic ferments for fermented milk drinks – new Bio Drinks based on camel milk - was established.
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KANINA, K. A., N. A. ZHIZHIN, P. R. ATANASOV, and O. N. PASTUKH. "CHARACTERISTICS OF SHEEP’S MILK AS RAW MATERIAL FOR THE PRODUCTION OF DAIRY PRODUCTS." Izvestiâ Timirâzevskoj selʹskohozâjstvennoj akademii, no. 5 (2022): 146–58. http://dx.doi.org/10.26897/0021-342x-2022-6-146-158.
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The article considers the physico-chemical parameters of sheep’s milk. It is shown that sheep’s milk has a high biological and nutritional value due to the high content of protein and fat fractions. A characteristic feature of sheep’s milk is the size of fat balls. The average size is 5–7 microns and is dominant (38%), up to 3 microns – 17%, 3–5 microns – 27%, from 7 and more – 18%. It gives an opportunity to produce high-fat products based on sheep’s milk, such as butter, cream, ice cream, etc. Sheep’s milk has a fairly high content of physiologically important fatty acids such as linoleic acid, linolenic acid and arachidonic acid. It also contains conjugated linoleic acid (CLA), from information sources, this fatty acid has a number of functional properties: antibacterial, immunomodulatory, anti-diabetic, anti-inflammatory and anti-carcinogenic. The high serum protein content of lactoferrin (compared to other farm animals), which has bactericidal and immunomodulatory properties, allows the use of sheep’s milk as a raw material for obtaining an affordable target compound for pharmaceutical production and the creation of functional products based on it. Sheep’s milk has a high carbohydrate content of about 5.1%, represented by lactose, which promotes the development of beneficial micro-organisms used in the production of dairy products based on sheep’s milk. The mineral composition of sheep’s milk consists mainly of bioavailable calcium, which is necessary in human nutrition and for the maintenance of bone tissue.
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Petrova, Penka, Ivan Ivanov, Lidia Tsigoriyna, Nadezhda Valcheva, Evgenia Vasileva, Tsvetomila Parvanova-Mancheva, Alexander Arsov, and Kaloyan Petrov. "Traditional Bulgarian Dairy Products: Ethnic Foods with Health Benefits." Microorganisms 9, no. 3 (February 25, 2021): 480. http://dx.doi.org/10.3390/microorganisms9030480.
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The reported health effects of fermented dairy foods, which are traditionally manufactured in Bulgaria, are connected with their microbial biodiversity. The screening and development of probiotic starters for dairy products with unique properties are based exclusively on the isolation and characterization of lactic acid bacterial (LAB) strains. This study aims to systematically describe the LAB microbial content of artisanal products such as Bulgarian-type yoghurt, white brined cheese, kashkaval, koumiss, kefir, katak, and the Rhodope’s brano mliako. The original technologies for their preparation preserve the valuable microbial content and improve their nutritional and probiotic qualities. This review emphasises the features of LAB starters and the autochthonous microflora, the biochemistry of dairy food production, and the approaches for achieving the fortification of the foods with prebiotics, bioactive peptides (ACE2-inhibitors, bacteriocins, cyclic peptides with antimicrobial activity), immunomodulatory exopolysaccharides, and other metabolites (indol-3-propionic acid, free amino acids, antioxidants, prebiotics) with reported beneficial effects on human health. The link between the microbial content of dairy foods and the healthy human microbiome is highlighted.
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Pinotti, Luciano, Michele Manoni, Luca Ferrari, Marco Tretola, Roberta Cazzola, and Ian Givens. "The Contribution of Dietary Magnesium in Farm Animals and Human Nutrition." Nutrients 13, no. 2 (February 4, 2021): 509. http://dx.doi.org/10.3390/nu13020509.
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Magnesium (Mg) is a mineral that plays an essential role as cofactor of more than 300 enzymes. Mg in farm animals’ and human nutrition is recommended to avoid Mg deficiency, ensure adequate growth and health maintenance. Mg supplementation above the estimated minimum requirements is the best practice to improve farm animals’ performances (fertility and yield) and food products’ quality, since the performance of farm animals has grown in recent decades. Mg supplementation in pigs increases meat quality and sows’ fertility; in poultry, it helps to avoid deficiency-related health conditions and to improve meat quality and egg production by laying hens; in dairy cows, it serves to avoid grass tetany and milk fever, two conditions related to hypomagnesaemia, and to support their growth. Thus, Mg supplementation increases food products’ quality and prevents Mg deficiency in farm animals, ensuring an adequate Mg content in animal-source food. These latter are excellent Mg sources in human diets. Sub-optimal Mg intake by humans has several implications in bone development, muscle function, and health maintenance. This review summarizes the main knowledge about Mg in farm animals and in human nutrition.
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Pirhadi, Mohadeseh, Gholamreza Jahed Khaniki, Aliasghar Manouchehri, and Mahmoud Bahmani. "Potential Harmful Effects of Heavy Metals in Milk and Milk Products on Human Health; A Systematic Review." Alinteri Journal of Agriculture Sciences 36, no. 1 (June 22, 2021): 350–55. http://dx.doi.org/10.47059/alinteri/v36i1/ajas21052.
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Milk and dairy products are a major source of nutrition, especially for children, because they contain almost all of the nutrients. Consumption of milk and dairy products is high in developed countries and accounts for about 10%-20% of daily calories. Heavy metal poisoning is associated with a number of diseases, but if these heavy metals are found in milk, which is the main food of the vulnerable age group, the severity of the condition becomes even greater. For this review study, keywords such as “Heavy metals”, “Milk, milk products, Safety”, and “Toxicity” were used. The databases searched for in those articles were “Google Scholar”, “SID”, “Scapus”, “PubMed”, “Science Direct”, and “ISI” search engines. The degree of heavy metal toxicity depends on their chemical form of metals. Some forms of metals are rapidly excreted and do not have the opportunity to be absorbed and stored in body tissues, accordingly they are not very toxic, while some forms of metals are highly toxic and lethal. These forms are slowly excreted from metals and can be absorbed and accumulated in fish muscles and other organs. Heavy metals cause harmful effects such as carcinogenesis, malformations, damage to the nervous system, damage to the reproductive system and infertility in men, liver failure and cardiovascular disease, and so on. Therefore, The purpose of this review study, Potential Harmful Effects of Heavy Metals in milk and milk products on Human Health.
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Jiya, Mary Jummai, and Vincent T. Balogu. "Fortified and bioengineered yoghurt: prospects for bacteriotherapy and nutrient deficiency management." Gadau Journal of Pure and Allied Sciences 2, no. 2 (August 9, 2023): 83–92. http://dx.doi.org/10.54117/gjpas.v2i2.59.
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One of the main vital processes for the enhancement of food nutrition quantity and quality is food fortification and bioengineering. Global utilization and functional properties of probiotics from yoghurts, make it a good candidate for fortification and bioengineering. Yoghurt is the most popular fermented milk product that is biochemically altered by activities of special microorganisms to achieve desired functional and sensory properties. Due to global food crisis, and health challenges from metabolic disorders and drug resistance. The prospect of fortified and bioengineered yoghurt as an effective bacterio-therapy and nutrient deficiencies management approach is new trend among stakeholders. The aim of this review is to underscore the prospect of fortified and bioengineered yoghurt for the bacterio-therapy and nutrition deficiency management. In this review paper fortification and bioengineering was defined and the major aims of prospect for bacterio-therapy and nutrition deficiency management were presented. Yoghurt fortified with different vitamins and minerals ingredients that exhibit functional properties were discussed. The main problems for human health in today’s world is infectious diseases, so yearly gastrointestinal infections resulted to sickness and death significantly worldwide. Therefore, drinking of fortified and bioengineered fermented dairy products increase host metabolism by keeping the balance of intestinal micro flora and thus on the host have a positive effect. The new dairy products designed to be fortified and bioengineered can resolved the problems of nutritional deficiencies. However, fortification of yoghurt with elemental and micronutrients are still developing challenges due to oxidation, solubility and sensory acceptance. Likewise, all genetically modified organisms products (GMO), acceptance of bioengineered yoghurts is still a surmountable challenge with adequate education.
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Nguyen, Quang V., Bunmi Malau-Aduli, John Cavalieri, Aduli E. O. Malau-Aduli, and Peter Nichols. "Enhancing Omega-3 Long-Chain Polyunsaturated Fatty Acid Content of Dairy-Derived Foods for Human Consumption." Nutrients 11, no. 4 (March 29, 2019): 743. http://dx.doi.org/10.3390/nu11040743.
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Omega-3 polyunsaturated fatty acids (n-3 PUFA) are termed essential fatty acids because they cannot be synthesized de novo by humans due to the lack of delta-12 and delta-15 desaturase enzymes and must therefore be acquired from the diet. n-3 PUFA include α-linolenic acid (ALA, 18:3n-3), eicosapentaenoic (EPA, 20:5n-3), docosahexaenoic (DHA, 22:6n-3), and the less recognized docosapentaenoic acid (DPA, 22:5n-3). The three long-chain (≥C20) n-3 PUFA (n-3 LC-PUFA), EPA, DHA, and DPA play an important role in human health by reducing the risk of chronic diseases. Up to the present time, seafood, and in particular, fish oil-derived products, have been the richest sources of n-3 LC-PUFA. The human diet generally contains insufficient amounts of these essential FA due largely to the low consumption of seafood. This issue provides opportunities to enrich the content of n-3 PUFA in other common food groups. Milk and milk products have traditionally been a major component of human diets, but are also among some of the poorest sources of n-3 PUFA. Consideration of the high consumption of milk and its processed products worldwide and the human health benefits has led to a large number of studies targeting the enhancement of n-3 PUFA content in dairy products. The main objective of this review was to evaluate the major strategies that have been employed to enhance n-3 PUFA content in dairy products and to unravel potential knowledge gaps for further research on this topic. Nutritional manipulation to date has been the main approach for altering milk fatty acids (FA) in ruminants. However, the main challenge is ruminal biohydrogenation in which dietary PUFA are hydrogenated into monounsaturated FA and/or ultimately, saturated FA, due to rumen microbial activities. The inclusion of oil seed and vegetable oil in dairy animal diets significantly elevates ALA content, while the addition of rumen-protected marine-derived supplements is the most effective way to increase the concentration of EPA, DHA, and DPA in dairy products. In our view, the mechanisms of n-3 LC-PUFA biosynthesis pathway from ALA and the biohydrogenation of individual n-3 LC-PUFA in ruminants need to be better elucidated. Identified knowledge gaps regarding the activities of candidate genes regulating the concentrations of n-3 PUFA and the responses of ruminants to specific lipid supplementation regimes are also critical to a greater understanding of nutrition-genetics interactions driving lipid metabolism.
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Mojikon, Floyd Darren, Melisa Elsie Kasimin, Arnold Marshall Molujin, Jualang Azlan Gansau, and Roslina Jawan. "Probiotication of Nutritious Fruit and Vegetable Juices: An Alternative to Dairy-Based Probiotic Functional Products." Nutrients 14, no. 17 (August 23, 2022): 3457. http://dx.doi.org/10.3390/nu14173457.
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Fruits and vegetables are widely known to be rich in nutrients, antioxidants, vitamins, dietary fiber, minerals, and a bioactive molecule, making them an essential component of a balanced diet with multiple documented positive effects on human health. The probiotication of plant-based juices for the production of functional and nutraceutical food serves as a healthy alternative to dairy probiotics. They are cholesterol free, lack several dairy allergens, and also encourage ingestion for people with lactose intolerance. This review highlights valuable claims regarding the efficacy of different probiotic strains on various diseases. A comprehensive nutrition comparison and the preference of plant-based over dairy probiotic drinks is also discussed, supported with updated market trends of probiotic drinks (dairy and non-dairy based). An extensive compilation of current plant-based probiotic drinks that are available in markets around the world is listed as a reference. The fermentability of carbon sources by probiotic microorganisms is crucial in addressing the development of plant-based drinks. Therefore, the pathway involved in metabolism of sucrose, glucose, fructose, and galactose in fruit and vegetable juice was also underlined. Finally, the key factors in monitoring the quality of probiotic products such as total soluble solids, sugar consumption, titratable acidity, pH, and stability at low storage temperatures were outlined.