Categories Of Dairy Products Research Articles

Free Drawing to assess food consumption information in comparison with the Free Listing: An intracultural study in Brazil with adolescents and dairy products

This study aimed to evaluate the Free Drawing method to assess food consumption information compared to the Free Listing method. Furthermore, the citation frequencies of dairy products consumed by adolescents were compared in Brazilian regions. Adolescents (14–17 years old, n = 265, n = 53 for each region, North, South, Northeast, Midwest, and Southeast regions) listed or drew the dairy products they consumed using Free Listing or Free Drawing. The contingency tables were constructed, and the cognitive saliency indexes (CSI) were calculated. Multiple Factor Analysis (MFA) was performed, and the RV indices were determined. The adolescents listed/drew 55 dairy products, grouped into 10 categories. The Free Listing method resulted in greater citation frequencies of dairy products. The Free Drawing method resulted in richer and more detailed information, with specifications of the type of product consumed within the category, flavor, type of packaging, and brand. The dairy products with the highest citation frequencies/CSI by adolescents were milk, cheese, and fermented milk. The South and Southeast regions observed greater citation frequencies and diversity of dairy products (prevalence in 6 categories). The CSI did not depend on the method, but it was affected by the region (p < 0.05). The sensory methods showed high similarity considering the categories of dairy products (RV = 0.80) and regions (RV = 0.79). It is concluded that the Free Drawing method proved to be an alternative to Free Listing for evaluating adolescents’ consumption information of dairy products in an intracultural study in Brazil.

The Impact of Store Brands on Overall Product Category Performance

A comprehensive store-level data set of 9 dairy product categories across 149 stores of a supermarket retailer chain over 32 weeks in 2021 was used to examine the impact of store brands on overall category performance as measured by net margin dollars. The study examines results on both the overall dairy department and category specific performance. The results for the overall dairy department indicate there is not a significant positive relationship between a change in overall store brand sales penetration and profitability. There is, however, a significant positive relationship between overall store brand net margin dollar penetration and category profitability.

Research advances of advanced glycation end products in milk and dairy products: Formation, determination, control strategy and immunometabolism via gut microbiota.

Advanced glycosylation end products (AGEs) are a series of complex compounds which generate in the advanced phase of Maillard reaction, which can pose a non-negligible risk to human health. This article systematically encompasses AGEs in milk and dairy products under different processing conditions, influencing factors, inhibition mechanism and levels among the different categories of dairy products. In particular, it describes the effects of various sterilization techniques on the Maillard reaction. Different processing techniques have a significant effect on AGEs content. In addition, it clearly articulates the determination methods of AGEs and even discusses its immunometabolism via gut microbiota. It is observed that the metabolism of AGEs can affect the composition of the gut microbiota, which further has an impact on intestinal function and the gut-brain axis. This research also provides a suggestion for AGEs mitigation strategies, which are beneficial to optimize the dairy production, especially innovative processing technology application.

High-Fat Dairy Products May Decrease the Risk of Chronic Kidney Disease Incidence: A Long-Term Prospective Cohort Study

The association between consumption of dairy products and risk of chronic kidney disease (CKD) is under debate. We aimed to determine the potential effects of total and subtypes of dairy intake on the occurrence of CKD. This study was conducted within the Tehran Lipid and Glucose Study (TLGS) on 2416 CKD-free adults. At baseline, consumption of dairy products was estimated using a validated 168-items semiquantitative food frequency questionnaire. Adjusted hazard ratios (HRs) and 95% confidence intervals (CIs) of CKD were calculated in tertile categories of dairy products. Also, the CKD risk was estimated with multivariable Cox regression to substitute total dairy with other dietary protein sources. During 8.4years of follow-up, the incidence rate of CKD was 21%. The participants' mean (±SD) age was 38 (±13) years and 46% were men. Dietary intakes of total dairy, low-fat dairy, and fermented dairy were not associated with CKD risk. There were significant lower risks of CKD in the highest compared to the lowest tertiles of high-fat dairy (HR=0.76, 95% CI=0.60-0.95) and high-fat milk (HR=0.75, 95% CI=0.59-0.96). However, no significant associations were found between other categories of dairy products and CKD incidence. Substitutions of total dairy with other dietary protein sources were not associated with CKD risk. In this study, higher intakes of high-fat dairy and high-fat milk were associated with lower risks of CKD. No significant associations were found between other dairy products and CKD. More prospective and clinical trials are needed to clarify the issue.

Reforming Canada's dairy supply management scheme and the consequences for international trade

AbstractFollowing Carter and Mérel (2016), we explore the export benefits of reforming supply management (SM) in Canada's dairy sector. A trade model with ten regions and five dairy product categories is developed and used to examine the potential benefits of opening international markets to Canadian dairy products. In addition to a baseline, three scenarios are compared—one with SM in place but with Canada able to export freely. Two other scenarios assume SM is eliminated and there is complete free trade, but with high‐ and low‐cost structures. Findings indicate that, in the high‐cost scenario, domestic consumers gain from lower prices as the domestic supply and exports fall compared to the status quo, but producers are less well off. However, under a low domestic cost structure, Canada becomes a major exporter of milk, with both producers and consumers gaining from free trade. This scenario assumes that domestic producers take advantage of economies of scale, enabling them to compete in international markets. Appropriate policies will be required to reform the quota regime, while minimizing the harm done to dairy farmers.

Frequency of Dairy Products Consumption and 10-Year Risk of Frailty Among Older Community-Dwellers from the Three-City-Bordeaux cohort- Preliminary Results

Abstract Objectives The objective is to assess the association between the frequency of dairy products consumption and the 10-year risk of frailty among older adults. Methods The study sample consisted of participants from the Three-City-Bordeaux cohort, aged ≥65y in 1999–2000, with available nutritional data, and re-examined 10 years later. Frailty was assessed using the following criteria: unintentional weight loss, fatigue, muscle weakness, slowness and inactivity. Frailty status was determined when participants had at least 3 components present and robust status when 0 to 2 components present. Dairy products consumption was assessed using a food frequency questionnaire. A low frequency was defined as the Q1 of dairy products frequency, a moderate frequency as Q2-Q3, while the highest daily frequency as Q4. Multivariate logistic regressions were controlled for age, education, sex, comorbidities, disability, total protein intake and healthy diet. Results The studied sample constituted of 907 non-frail participants aged 73.1y on average at baseline, and 65.2% were women. Over the 10-year follow-up, 23.3% were identified as frail. The frequency of daily dairy products consumption ranged from 0–8 servings/day. Q1 was &amp;lt; 1.7 servings/day, while Q4 was ≥3 servings/day. According to multivariate analyses, there was no association between the frequency of daily dairy products consumption and the 10-y risk of frailty (Q2-Q3 vs Q1: OR = 0.76, 95% CI [0.49;1.17] and Q4 vs Q1: OR = 0.85, 95% CI [0.52;1.39], p for trend = 0.46). Based on these results, further analyses will examine the associations between different categories of dairy products and frailty risk while accounting for competing risks of death over the 10-year period. Conclusions In this sample of French community-dwelling older adults, dairy products consumption was not significantly associated with 10-years risk of frailty. These results should be interpreted cautiously as dairy products are a good source of proteins and vitamin D, both associated with a lower risk of frailty. Funding Sources N/A.

Consumption of dairy products in relation to the presence of clinical knee osteoarthritis: The Maastricht Study

PurposeObservational studies showed inverse associations between milk consumption and knee osteoarthritis (knee OA). There is lack of information on the role of specific dairy product categories. We explored the association between dairy consumption and the presence of knee osteoarthritis in 3010 individuals aged 40–75 years participating in The Maastricht Study.MethodsThe presence of knee OA was defined according to a slightly modified version of the American College of Rheumatology (ACR) clinical classification criteria. Data on dairy consumption were appraised by a 253-item FFQ covering 47 dairy products with categorization on fat content, fermentation or dairy type. Multivariable logistic regression analyses were performed to estimate odd ratios (ORs) and 95% confidence intervals (95%CI), while correcting for relevant factors.Results427 (14%) participants were classified as having knee OA. Significant inverse associations were observed between the presence of knee OA and intake of full-fat dairy and Dutch, primarily semi-hard, cheese, with OR for the highest compared to the lowest tertile of intake of 0.68 (95%CI 0.50–0.92) for full-fat dairy, and 0.75 (95%CI 0.56–0.99) for Dutch cheese. No significant associations were found for other dairy product categories.ConclusionIn this Dutch population, higher intake of full-fat dairy and Dutch cheese, but not milk, was cross-sectionally associated with the lower presence of knee OA. Prospective studies need to assess the relationship between dairy consumption, and in particular semi-hard cheeses, with incident knee OA.

Brazilian infant dairy foods: mineral content and daily intake contribution

PurposeThe purpose of this paper is to investigate the mineral content of seven Brazilian infant dairy product categories (petit Suisse cheeses, fermented milks, yogurts, fermented dairy beverage, dairy dessert, Requeijão cremoso spreadable cheese and UHT dairy beverages) and estimate their contribution to daily intake.Design/methodology/approachThe composition of major (Ca, K, Mg, and Na) and trace (Pb, Cd, Cu and Mn) minerals was determined using Inductively Coupled Plasma Optical Emission Spectrometry. Furthermore, a comparative analysis of the mineral levels with the Reference Daily Intake (RDI) at different child development stages was carried out.FindingsHigh Ca levels were observed in petit Suisse (3.44±1.66 mg g−1), dairy dessert (3.88±0.02 mg g−1) and Requeijão cremoso (4.14±0.07 mg g−1). Dairy dessert presented the highest K level (2.57±0.07 mg g−1), while the Requeijão cremoso presented the highest Na content (4.78±0.10 mg g−1), and both products had the highest Mg contents (238.55±16.27 and 197.39±5.18 µg g−1, respectively). Trace elements (Cd, Cu, Mn and Pb) were below the limit of detection for all commercial dairy foods. Among food products analyzed, petit Suisse cheese and dairy dessert can be considered good sources of calcium, while Requeijão cremoso is high in both calcium and sodium.Originality/valueThis study is the first to analyze the mineral levels of several Brazilian infant dairy foods and the daily intake contribution during important child development stages. These findings provide valuable guidance for researchers and practitioners trying to develop healthy and nutritious dairy products for infants and children.

A Study on Brand Positioning in Dairy Product at Villupuram, Tamil Nadu

Brand positioning is a core concept in marketing. Despite the importance of the concept however, there is limited research in the field of positioning clarifying to what extent various brand positioning alternatives affect consumer perceptions and how positioning effectiveness can be best measured. The present dissertation consists of three complementary empirical studies aimed at shedding light on the latter issues. The first study explores the impact of distinct types of brand positioning strategies on consumer categorization processes. The results of the qualitative study provide evidence that consumers categorize brands based upon their underlying positioning strategies. More specifically, consumers classify brands that share similar types of positioning bases into the same category.The current study is about consumer’s involvement in brand positioning in dairy product categories. To identify the similarities and differences among the consumers’ perceptions of brand positioning, four major of Avin are taken into consideration. These are chosen to examine the relation between consumer involvement and brand positioning with their respective competitors- Thirumala Milk, Hatsun dairy, Arokya Milk, Raaj Milk and GRB dairy in the market.To ascertain the scale’s generalizability and stability, data from several product categories are used for scale development and validation purposes. The third study presented in this dissertation pays attention to the open question whether the use of certain positioning strategies (e,g., feature-based positioning ). For this purpose, a within and between-subjects design study in conducted that investigated the direct impact of brand positioning strategies on positioning effectiveness, measured from a consumer perspective. Specifically, four distinct positioning strategies of real brands are evaluated in terms of positioning effectiveness, while controlling for brand-specific, product class-specific, and socio demographic influences. Consistent with the hypotheses derived from a comprehensive literature review, significant difference in terms of positioning effectiveness between the focal positioning strategies are detected. The dissertation concludes with a discussion of the theoretical, methodological, and managerial implication. Furthermore, the limitations associated with the studies outlined in the dissertation are addressed and resulting avenues for future research are presented.

Unregulated serving sizes on the Canadian nutrition facts table \u2013 an invitation for manufacturer manipulations

BackgroundServing sizes on the Nutrition Facts table (NFt) on Canadian packaged foods have traditionally been unregulated and non-standardized. The federal government recently passed legislation to regulate the serving sizes listed on the NFt. The objective of this study was to compare the serving sizes on food product NFts to the recommendations in the 2003 Nutrition Labelling regulation (Schedule M) reference amounts, the Canadian Food Inspection Agency (CFIA) ranges, and Canada’s Food Guide recommendations. An additional objective was to determine if food and beverage products that report smaller serving sizes have a higher calorie density, compared to similar products with a larger serving size.MethodsData for 10,487 products were retrieved from the 2010 Food Label Information Program (FLIP) database and categorized according to Schedule M categories. Correlations between calorie density and manufacturer stated serving size were tested and the proportion of products meeting recommendations were tabulated.Results35% of products had serving sizes on the NFt that were smaller than the Schedule M reference amount and 23% exceeded the reference amount. 86% of products fell within the CFIA’s recommended serving size ranges; however, 70% were within the lower-half of the range. Several bread and juice categories exceeded CFG’s recommendations, while several dairy product categories were smaller than the recommendations. Of the 50 Schedule M sub-categories analyzed, 31 (62%) exhibited a negative correlation between serving size and calorie density.ConclusionWhile most products fell within the CFIA’s recommended serving size ranges, there was a tendency for products with a higher calorie density to list smaller serving sizes.

Isolation of &lt;i&gt;Streptococcus thermophilus&lt;/i&gt; in Different Dairy Products and Analysision on CRISPR Sequences

Under the experimental conditions, , specific PCR can can quickly and accurately separate the Streptococcus thermophilus from three categories of dairy products, 14.kinds of dairy products,Both primers CR1 and CR2 optimal annealing temperature was 58.0 °C, annealing temperature of CR3 is 50.0 °C, and those temperatures were used to ensure that the primer CR1, CR2 and CR3 with CRISPR sequences effective annealing, no other non-specific reaction. Gram-positive purple chain coccus, there are differences in morphology, from different samples .The CTAB method was used to extract DNA. After PCR amplification, obtaining 11 different CRISPR sequences amplification results. In six samples of yogurt, there are five kinds of CRISPR sequences, four milk samples obtain three kinds of CRISPR sequences, three kinds of cheese has three deferent CRISPR sequences.

Health claims as communication tools that enhance brand loyalty: The case of low-fat claims within the dairy food category

During the last decade a strong consumer interest has emerged for food products with health protecting or enhancing properties. In this connection, health claims are used as communication tools conveying the health message of a product and further constituting the means of a brand's differentiation strategy. Brands carrying a health claim are thus expected to have an advantage over their counterparts. In this study, we aim to investigate whether health claims, with emphasis on the low-fat claims, can act as a means to improve the performance of brands and further enhance their loyalty levels. Based on stated preference data using a purchase intention scale (i.e. Juster Scale), a set of Brand Performance Measures (BPMs) are empirically estimated to describe the market structure of two dairy product categories and their respective sub-categories that were defined according to health-related attributes: (a) fat content; (b) enrichment; and (c) way of processing. Then, the Dirichlet model's fit to the empirical data is examined, leading to the theoretical estimation of loyalty measures. Findings suggest that, on average, brands with a low-fat claim perform better in the market compared with their high-fat counterparts. Moreover, in comparison with other health-related attributes the fat content attribute exhibits slightly higher loyalty, signifying the importance of the ‘low-fat’ claim as a means of communication.

Prospective Studies of Dairy Product and Calcium Intakes and Prostate Cancer Risk: A Meta-Analysis

The Dietary Guidelines for Americans 2005 recommends that Americans increase their intake of dairy products. However, some studies have reported that increasing dairy product intake is associated with an increased risk of prostate cancer. We conducted a meta-analysis to examine associations between intakes of calcium and dairy products and the risk of prostate cancer. We searched Medline for prospective studies published in English-language journals from 1966 through May 2005. We identified 12 publications that used total, advanced, or fatal prostate cancer as end points and reported associations as relative risks (RRs) with 95% confidence intervals (CIs) by category of dairy product or calcium intake. Data were extracted using standardized data forms. Random-effects models were used to pool study results and to assess dose-response relationships between dairy product or calcium intakes and the risk of prostate cancer. We conducted sensitivity analyses by changing criteria for inclusion of studies or by using fixed-effects models. All statistical tests were two-sided. Men with the highest intake of dairy products (RR =1.11 [95% CI = 1.00 to 1.22], P = .047) and calcium (RR = 1.39 [95% CI = 1.09 to 1.77], P = .018) were more likely to develop prostate cancer than men with the lowest intake. Dose-response analyses suggested that dairy product and calcium intakes were each positively associated with the risk of prostate cancer (Ptrend = .029 and .014, respectively). Sensitivity analyses generally supported these associations, although the statistical significance was attenuated. The pooled relative risks of advanced prostate cancer were 1.33 (95% CI = 1.00 to 1.78; P = .055) for the highest versus lowest intake categories of dairy products and 1.46 (95% CI = 0.65 to 3.25; P > .2) for the highest versus lowest intake categories of calcium. High intake of dairy products and calcium may be associated with an increased risk of prostate cancer, although the increase appears to be small.