Abstract
Although milk/dairy consumption is part of many cultures and is recommended in most dietary guidelines around the world, its contribution to overall diet quality remains a matter of controversy, leading to a highly polarized debate within the scientific community, media and public sector. The present article, at first, describes the evolutionary roots of milk consumption, then reviews the milk-derived bioactive peptides as health-promoting components. The third part of the article, in general, presents the associations between milk nutrients, disease prevention, and health promotion.
Highlights
As farming started to replace hunting and gathering in the Middle East around 11000 years ago, adoption of animal milk consumption by humans required behavioral adaptations, such as culturing and curdling techniques in order to remove or reduce the lactose content and thereby make dairy products digestible
The trait of lactase persistence (LP) in humans seems to be linked to a single nucleotide in which the DNA base cytosine changed to thymine in a genomic region not far from the lactase gene
Given that dairying in the Middle East started thousands of years before the LP allele emerged in Europe, the ancient European herders had to find a way to reduce the lactose content of the milk from their animals
Summary
- Effect of cow and soy milk on enamel hardness of immersed teeth H A Widanti, E Herda and M Damiyanti. - Impact of cutting meat intake on hidden greenhouse gas emissions in an importreliant city Y Y Yau, B Thibodeau and C Not. - Somatic cell counts in bulk milk and their importance for milk processing N R Savi, D P Mikulec and R S Radovanovi. 59th International Meat Industry Conference MEATCON2017 IOP Conf. S Bulajić1*, J Đorđević, T Ledina, D Šarčević and M Ž Baltić Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Bulevar oslobođenja 18, 11 000 Belgrade, Serbia 2 Institute of Meat Hygiene and Technology, Kaćanskog 13, 11 000 Belgrade, Serbia
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