Nutritional Value Of Dairy Products Research Articles

Fatty Acids Composition of Pasture Grass, Yak Milk and Yak Ghee from the Four Altitudes of Qinghai-Tibet Plateau: A Predictive Modelling Approach to Evaluate the Correlation among Altitude, Pasture Grass, Yak Milk and Yak Ghee.

This study investigates the effect of altitude on the fatty acid composition of pasture grass, yak milk, and yak ghee on the Qinghai-Tibet Plateau, aiming to understand how environmental factors influence the nutritional quality of these products. Samples were collected from four different altitudes and analyzed for fatty acid profiles using gas chromatography. The analysis reveals that higher altitudes are associated with an increased prevalence of beneficial unsaturated fatty acids, such as oleic acid (C18:1) and linoleic acid (C18:2n6c). These findings highlight the significant influence of altitude on yak lipid metabolism, ultimately enhancing the nutritional value of dairy products. This adaptation not only supports the health and resilience of yaks, but also provides vital nutritional benefits to residents in high-altitude regions. The research underscores the importance of further investigations to optimize dairy production practices, ensuring improved food security and health outcomes for residents of the plateau.

DEVELOPMENT OF A METHOD FOR OBTAINING A DRY FOOD FIBER CONCENTRATE FOR THE PRODUCTION OF CURD PRODUCTS

The article presents the results of a study aimed at developing and optimizing a process for obtaining dry dietary fiber concentrate from wheat bran for use in the production of curd products. The main objective of the study was to create a method for obtaining dietary fiber that can improve the functional and quality characteristics of curd products, improving their texture, stability and nutritional value. The study covered a theoretical comparison of various methods for isolating dietary fiber, including acid and enzymatic approaches. It was found that the enzymatic method has a number of advantages, such as preserving the functional properties of fibers, environmental friendliness and higher efficiency. Optimization of the drying process showed that a temperature of 55-60 °C and a duration of no more than 10 hours are the most suitable for obtaining a dietary fiber concentrate with high water-holding capacity.The inclusion of 7% dry dietary fiber concentrate in curd products provides an optimal improvement in texture and organoleptic characteristics without deteriorating their taste. The study confirms the potential of using the obtained dry concentrate of dietary fiber to improve the functional and quality characteristics of curd products, which opens up new opportunities for their use in the food industry and increasing the nutritional value of dairy products.

Analysis of milk consumption and dairy products of the Russian population using an online survey.

Over the past 20-30 years, the consumption of milk and dairy products in Russia has been steadily declining. An online survey was carried out to find out the reasons for this. The questionnaire was created on the Yandex forms platform with automatic counting of answers. The questionnaire contained 34 questions about the inclusion of dairy products in the diet, the reasons for refusing dairy products, the nutritional value of dairy products, etc. Statistical data processing was performed by the analysis of variance (ANOVA). The significance level was taken equal to 0.05.

Vegetative regulation of fatty acid composition in blood plasma of goats

In the regulation of homeostasis, the tone of the autonomic nervous system plays a key role, in the regulation of the metabolism of organic substances, which will affect the indicators of the fatty acid composition of the blood. As a result, the profile of saturated fatty acids can affect the nutritional value of dairy products. According to the results of a chromatographic study, the influence of the tone of the autonomic nervous system on the content of saturated fatty acids: caproic, capric, lauric, myristic, pentadecanoic, palmitic, and arachinic fatty acids was established. Caproic acid relative to the experimental group of normotonics has high indicators in sympathotonic 1.42 ± 0.06 (Р ≤ 0.001) and vagotonic 0.71 ± 0.08 (Р ≤ 0.001). Capric acid is 76 % (Р ≤ 0.001) lower in the content of animals with vagotonia and 9 % (Р ≤ 0.05) in goats with sympathotonia compared to normotonia. Lauric acid in the experimental group of vagotonics is 84 % (Р ≤ 0.001) more and 22 % (Р ≤ 0.05) less in sympathotonics compared to normotonics. Compared to animals with normotonia, myristic acid has high values in goats with sympathotonia by 22 % (Р ≤ 0.05) and with vagotonia by 82 % (Р ≤ 0.001). Pentadecanoic acid is 66 % less (Р ≤ 0.05) in sympathotonics and 29 % more in vagotonics (Р ≤ 0.01) compared to the experimental group of normotonic. Compared to goats with normotonia, palmitic acid has high indicators of animals with vagotonia by 6 % (Р ≤ 0.001) and low indicators with sympathotonia by 4 % (Р ≤ 0.05). Arachidonic acid in sympathotonic had the highest content by 38 % (Р ≤ 0.001) in comparison with normotonic. Considering the total content of saturated fatty acids in the blood plasma of goats during the chromatographic study, a regularity was established. The experimental group of vagotonic had the highest levels of fatty acids among other animals. Sympathotonic drugs mostly had a lower percentage content.

Environmental and Economical Impact of Blockchain

Traditional food supply chains are centralised and have problems with variable product quality, missing data, and irregular product production. As seen by the countless cases of food fraud and adulteration that are reported on a daily basis from various parts of India, an improved decentralised supply chain model is urgently needed. India is a developing nation whose demographic dividend is its greatest advantage; it cannot afford to eat contaminated dairy products. We suggest a blockchain-enabled dairy supply chain platform for the sector as a result of this predicament. Blockchain is a technology that is starting to be widely employed in a variety of commercial areas. Traditional supply chains can be turned into decentralised, robust, transparent, impermeable networks with the use of blockchain technology. The suggested supply chain platform intends to increase food safety, maintain the nutritional value of dairy products, identify adulteration and contamination in dairy products, and stop the creation of fake dairy products. This platform offers more than just food traceability. The suggested platform for the dairy supply chain integrates smart contracts, and blockchain technology and has a positive effect on the environment.

Application of Enzymes in Dairy Processing Industry: A Review

Abstract: Enzymes are proteins and bio-catalysts. They are responsible for initiating a specific response to a specific outcome. In the dairy industry, numerous enzymes are used, such as rennet and proteolytic enzymes. These enzymes are used for the coagulation and ripening of cheese. Enzymes are also used to increase the nutritional value of dairy products to alleviate the state of malnutrition. This review paper converges on the utilization of different enzymes in the dairy processing industry.

Using milk-pumpkin mixture for yogurt producing

The aim of this study was to develop a type of yogurt using mare's milk (10, 20, 50, and 100%) instead of cow's milk along with a vegetable component in the form of pumpkin and compare their characteristics. Combining mare's and cow's milk could improve the quality and nutritional value of dairy products, as it adds new sensory characteristics. The article presents the results of studying the effect of the addition of pumpkin on the physico-chemical and sensory properties of stirred yoghurts from mare's and cow's milk. Yoghurts with 10% and 20% pumpkin pulp pasteurized together with milk where the proportion of mare's and cow's milk was 1:5, 2:5, 50/50 were in priority compared to samples with separately pasteurized pumpkin pulp.

Genome‐wide identification of FAD gene family and functional analysis of MsFAD3.1 involved in the accumulation of α‐linolenic acid in alfalfa

AbstractAs an important forage legume in the world, alfalfa (Medicago sativa L.) has high adaptability to various unfavorable climatic conditions and high biomass, and have been playing critical roles in animal husbandry and industrial applications. As α‐linolenic acid cannot be synthesized by animals, and most must be obtained from plants, the increasing of α‐linolenic acid content in alfalfa will greatly contribute to improve quality of livestock. However, the molecular mechanisms for α‐linolenic acid synthesis and accumulation in alfalfa are still limited. In this study, the importance of ω‐3 fatty acid desaturase (FAD) was demonstrated by analyzing α‐linolenic acid metabolic pathways, combined with the dynamics of accumulation of unsaturated fatty acids in alfalfa. Moreover, the FAD3.1 identified in alfalfa was located in the endoplasmic reticulum, and its expression level was consistent with the accumulation patterns of α‐linolenic acid in leaves. Heterologous expression in yeast cells proves that MsFAD3.1 was involved in the synthesis of α‐linolenic acid, and the α‐linolenic acid content in MsFAD3.1‐overexpression transgenic alfalfa lines was significantly increased. These results indicate that new alfalfa germplasm with high α‐linolenic acid content can be successfully created through biotechnology, providing a theoretical basis for further improving the quality of alfalfa and the nutritional value of dairy products.

Short communication: Dietary protein restriction and conjugated linoleic acid supplementation in dairy cows affect milk composition, the cheese-making process, and cheese quality

We used 20 mid-lactating Holstein cows, housed in 4 pens according to a Latin square design, to evaluate the effects of dietary protein restriction (crude protein: 12.3 vs. 15.0% dry matter) and conjugated linoleic acid supplementation (CLA: 6.34 g/d of C18:2cis-9,trans-11 and 6.14 g/d of C18:2trans-10,cis-12) on milk composition, coagulation, curd firming and syneresis modeling, and cheese yield and quality (96 small cheeses). Dietary crude protein restriction, suggested as a way to reduce N excretion in farming, caused a reduction in milk protein content (-4%,), milk casein (-3.8%), lactose (-1%), cheese soluble protein (-16.8%), and the cheese maturation index (-15%), and a correlated increase in cheese fat content (+7.5%) and the fat to protein ratio (+18%). A modest reduction (-0.9%) in milk fat recovery in the curd did not affect cheese yield. The addition of CLA to the cows' diet, suggested as a way to improve N use efficiency and the nutritional value of dairy products, caused substantial alterations to the milk composition, cheese-making process, and cheese quality. The CLA reduced the fat (-12.3%), protein (-2%), casein (-2.2%), lactose (-1.0), and total solids (-4%) contents of milk, tended to delay coagulation, and weakened curd firming. The CLA reduced the fresh cheese yield (-7.5%) and cheese solids (-8.2%) because of the lower nutrient content of the milk, but also because of a lower recovery of milk protein in the curd (-0.9%) and lower total solids (-4.5%). It also reduced the fat content in the ripened cheese (-11.8%), as well as the fat to protein ratio (-19.4%) as a result of having increased the protein content (+9.3%). Last, it increased the lightness of the paste of the ripened cheeses (+3.3%), and especially the shear force (+16.3%). Dietary crude protein restriction, and CLA addition in particular, substantially altered the milk composition, cheese-making process, and cheese quality, and therefore needs to be carefully evaluated. Further studies are required to shed light on the causes of these modifications.

Nutritional value of dairy products and recommended daily consumption

Objective: messages that are given recently have encouraged to reduce the consumption of dairy products, by noting them as dispensable or even harmful in relation to certain pathologies. The objective of this present work is to review the nutritional value of this group of foods and their recommended consumption. Methods: bibliographic search related to the topic. Results: dairy products provide proteins of high biological value, vitamins and minerals, especially calcium and vitamins B2 and B12, as well as essential fatty acids, and some antioxidants, among other nutrients. Although its fat is mostly saturated (65%), it does not seem to adversely affect cardiovascular risk and may even have a slight protective effect. More than 75% of individuals have calcium intakes lower than recommended, and since more than 50% of the calcium in the diet comes from dairy products, increasing their consumption may be recommended. Moderate milk intake during pregnancy is positively associated with birth weight and length of the offspring and bone mineral content during childhood. In adults, dairy consumption it is associated with a lower risk of metabolic syndrome, coronary heart disease and myocardial infarction, colorectal and gallbladder cancer, and type 2 diabetes. Moreover in older people it is associated with a lower risk of sarcopenia and vertebral fractures. Conclusions: the population ignores what is the nutritional value of dairy products and their advisable consumption (2-4 servings / day). The latest studies support the need to have an adequate consumption in all stages of life due to its relationship with the prevention and control of chronic diseases. Dairy consumption is less than 2 servings / day in 37.1% of children and 42.3% of adults, so it would be desirable to improve this situation.

Myths and fallacies in relation to the consumption of dairy products

In recent years the consumption of milk has declined, which could be due to the many myths and fallacies that exist about this food and other dairy products. Affirmations such as: "cow's milk is ideal for calves not humans", "humans are the only animals that drink milk beyond infancy", "milk lead to mucus production or occurrence of asthma" or "milk increases cholesterol levels", among others, are present in many conversations of the general population. However, due to the high nutritional value of dairy products, the elimination/restriction of these foods of our diet, without the existence of circumstances that support it, can have negative repercussions for health. Therefore, it is necessary to dismantle all these myths with scientific arguments.

Short term evolution of nutritionally relevant milk fatty acids of goats fed a cereal-based concentrate enriched with linseed oil

Abstract Goat diet supplementation with linseed oil (LO) can be a fruitful technological strategy to enhance the nutritional value of milk fat. The objective of the present study was to determine the effect of LO in a basal diet rich in starch on goat milk fatty acid (FA) profile. The FA contents were monitored exhaustively during 24 h after LO supplementation or elimination by gas chromatography. Rumenic acid, the main conjugated linoleic acid isomer and α-linolenic acid, both related with bioactive properties, significantly rose in milk between 12 and 24 h after the inclusion of LO in the diet. On the contrary, medium-chain saturated FA decreased. Changes in other nutritionally relevant milk FA as well as short term effects caused by dietary LO suppression are discussed. Industrial relevance Fortification of livestock feeds with lipid supplements is a technological approach that has attracted growing attention in order to change milk fatty acid (FA) profile. Enrichment of ruminant diets with linseed oil (LO) increases omega-3 FA and conjugated linoleic acid as well as decreases saturated FA in milk fat, which improves the nutritional value of dairy products. The present study explores the timing of those changes in the first 24 h after LO inclusion or suppression in the diet. We observed that changes of goat milk fat composition occurred for the most part between 12 and 24 h of LO supplementation, while those changes disappeared between 6 and 12 h after LO suppression. These results would be relevant for producers and industrialists in order to establish appropriate milk collection periods which provide an improved FA profile due to LO supplementation.

Concentrations of retinol and tocopherols in the milk of cows supplemented with conjugated linoleic acid.

This study was performed to investigate the hypothesis that supplementation of conjugated linoleic acid (CLA) changes the concentrations of retinol and tocopherols in the milk of cows. To investigate this hypothesis, Holstein cows received daily from 3 weeks ante-partum to 14 weeks post-partum either 172 g of a CLA-free rumen-protected control fat (control group, n = 20) or the same amount of a rumen-protected CLA fat, supplying 4.3 g of cis-9, trans-11 CLA and 3.8 g of trans-10, cis-12 CLA per d (CLA group, n = 20). Milk samples (collected at weeks 1, 3, 5, 8 and 11 of lactation) were analysed for retinol, α- and γ-tocopherol concentrations. Milk of cows supplemented with CLA had higher concentrations of retinol (+34%), α-tocopherol (+44%) and γ-tocopherol (+21%) than milk of control cows (p < 0.05). The daily output of these vitamins via milk was also greater in cows of the CLA group than in cows of the control group (+36, 50 and 24% for retinol, α-tocopherol and γ-tocopherol, respectively, p < 0.05). In agreement with higher concentrations of tocopherols, concentrations of thiobarbituric acid-reactive substances, determined in milk of week 5, were lower in cows of the CLA group than in control cows, indicative of a lower susceptibility of milk lipids to peroxidation. Plasma concentrations of retinol and α-tocopherol, determined at 1 and 5 weeks post-partum, were not different between the two groups of cows. In conclusion, this study shows that supplementing dairy cows with a moderate amount of CLA causes an increase of the concentrations of vitamins A and E in the milk and results in an increased output of those vitamins via milk. These effects might be beneficial with respect to the nutritional value of dairy products and the susceptibility of milk fat to oxidative deterioration.

The contribution of yogurt to nutrient intakes across the life course

The contribution of yogurt to nutrient intakes across the life course

Beliefs and Concerns about Dairy Products in the Swiss Older Adult Population

Various studies have shown that the public is aware of the importance of milk and milk products in human nutrition. Even so, older adults still do not consume the recommended amount of dairy products. This study aimed to evaluate the knowledge of older adults (50-81 years) about the nutritional value of dairy products as well as their beliefs about these products. The most common concerns about milk and dairy products were added sugar (60%), cheese substitute (55%), and artificial aroma (55%). A majority of respondents rated milk as a good supplier of calcium, believed that consumption of dairy products improves bone health in older age, and also believed that it is better to drink milk than to consume calcium supplements. On the other hand, iron, vitamin C, and vitamin D content were often overestimated. The majority of older adults also stated that milk contains a lot of fat and believed that consumption of full-fat dairy products increases body weight and adversely affects cholesterol level.

Greenhouse gas emissions of realistic dietary choices in Denmark: the carbon footprint and nutritional value of dairy products

BackgroundDairy products are important in a healthy diet due to their high nutritional value; they are, however, associated with relatively large greenhouse gas emissions (GHGE) per kg product. When discussing the need to reduce the GHGE caused by the food system, it is crucial to consider the nutritional value of alternative food choices.ObjectiveThe objective of this study was to elucidate the role of dairy products in overall nutrition and to clarify the effects of dietary choices on GHGE, and to combine nutritional value and GHGE data.MethodsWe created eight dietary scenarios with different quantity of dairy products using data from the Danish National Dietary Survey (1995–2006). Nutrient composition and GHGE data for 71 highly consumed foods were used to estimate GHGE and nutritional status for each dietary scenario. An index was used to estimate nutrient density in relation to nutritional recommendation and climate impact for solid food items; high index values were those with the highest nutrient density scores in relation to the GHGE.ResultsThe high-dairy scenario resulted in 27% higher protein, 13% higher vitamin D; 55% higher calcium; 48% higher riboflavin; and 18% higher selenium than the non-dairy scenario. There was a significant correlation between changes in calcium and changes in vitamin D, selenium, and riboflavin content (P=0.0001) throughout all of the diets. The estimated GHGE for the dietary scenario with average-dairy consumption was 4,631 g CO2e/day.ConclusionsWhen optimizing a diet with regard to sustainability, it is crucial to account for the nutritional value and not solely focus on impact per kg product. Excluding dairy products from the diet does not necessarily mitigate climate change but in contrast may have nutritional consequences.

Promoting the Nutritional Value of Dairy Products

Thank you for inviting me here today. You have asked me to do something I've been wanting to do for a long time-discuss the topic of promoting nutrition.&#x0D; First, I want to make it crystal clear-I am not a nutritionist. In fact, I am not in the scientific disciplines per se. I am a professional in the field of public relations-a piece of the marketing puzzle. And, as a key player in the dairy and food industries, I have many thoughts I want to share with you.&#x0D; A major point is simply this: Promoting nutrition is big business-and apparently getting bigger. Have you watched television lately? Looked at a cereal box? Read a newspaper?&#x0D; Americans are being bombarded by more and more promotional messages, and more and more of them have to do with nutrition ...