Health Benefits of Milk and Milk Products

2020 ◽  
pp. 211-217
Author(s):  
Muhammad Akram ◽  
Maliha Sami ◽  
Olatunde Ahmed ◽  
Peculiar Feenna Onyekere ◽  
Chukwuebuka Egbuna
Keyword(s):  
Health Benefits ◽  
Milk Products

scholarly journals Probiotics in Vegetable Juices : Tomato (Solanum Lycopersicum), Carrot(Daucus Carota, Subsp. Sativus) and Beetroot Juice (Beta Vulgaris)

2021 ◽  
Author(s):  
Kamila Goderska ◽  
Kanan Dombhare ◽  
Elżbieta Radziejewska-Kubzdela
Keyword(s):  
Human Body ◽  
Dairy Products ◽  
Dairy Product ◽  
Health Benefits ◽  
Health Benefit ◽  
Probiotic Bacteria ◽  
Plate Count ◽  
Food Component ◽  
Milk Products ◽  
The People

Abstract Twenty first century has witnessed a significant rise in the awareness regarding healthy lifestyle among the consumers and food being the important step towards a healthy life, numerous health promoting food products have gained prominent place in the food market. One such food component which is proven to have impressive health benefit is the probiotic bacteria. Probiotics are known to human kind since ages as they are important component in fermented milk products, however the use of probiotics in non-dairy product is a novel method for the delivery of probiotics. Awareness regarding health benefits of dairy products is long known to consumers but non dairy products too have good amount of micro and macronutrients and antioxidants as well which are a boon to human body. Delivery of probiotics through non-dairy products will be beneficial for consumers who are lactose intolerant who are deprived of benefits of probiotics by dairy products. This studies aim at developing novel vegetable juices containing probiotic bacteria. Three different strains of bacteria will be used i.e. Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus delbrueckii in carrot, beetroot and tomato juice. The viability of the bacteria will be checked after a specific duration of time of fermentation by Koch’s plate count method. The vegetable used for juices (carrot, beetroot, tomato) consist of high amount of antioxidants like carotenoids in carrot, betaxanthins and betacyanins in beetroot, lycopene in tomato. These antioxidant provide numerous health benefits to human body. The antioxidant activity in the juices will be checked before and after fermentation by HPLC and spectroscopic methods. This product will be especially useful for the people who are lactose intolerant who cannot intake probiotics via milk and milk products. Vegetable juices also have almost zero fat content and high in fiber so the people who are on a fat free diet can consume this product.

scholarly journals Variability of Isoflavone Content in Soy Milk Products Commercially Available in Thailand

2018 ◽  
Vol 36 (2) ◽  
pp. 117 ◽  
Author(s):  
Ekkapon Hirattanapun ◽  
Nut Koonrungsesomboon ◽  
Supanimit Teekachunhatean
Keyword(s):  
High Performance ◽  
Health Benefits ◽  
Optimal Consumption ◽  
Marked Variation ◽  
Soy Milk ◽  
Chiang Mai ◽  
Milk Products ◽  
Isoflavone Content ◽  
Retail Outlets

Objective: To determine the isoflavone content in soy milk products commercially available in Thailand.Material and Methods: Two flavors of each of 4 brands of soy milk were obtained from retail outlets in Chiang Mai, Thailand. The isoflavone content in soy milk was determined using high-performance liquid chromatography.Results: Genistin and daidzin, both β-glycoside conjugates, were found to be the main isoflavone components in soy milk. The total amount of isoflavones varied considerably among different products, ranging from 25.5 to 63.5 mg per serving (250 mL) of soy milk. Marked variation in total isoflavones was also found even among different lots of the same product.Conclusion: The isoflavone content in soy milk products available in Thailand varies substantially among different products as well as among different lots of the same product. This suggests that standardizing or, at least, declaring the isoflavone content in soy milk products is needed to facilitate the optimal consumption of soy milk for health benefits.

scholarly journals Microbiological detection of probiotic microorganisms in fermented milk products

2007 ◽  
Vol 55 (2) ◽  
pp. 15-20 ◽  
Author(s):  
Radka Burdychová
Keyword(s):  
Lactobacillus Acidophilus ◽  
Health Benefits ◽  
Lactobacillus Rhamnosus ◽  
Streptococcus Thermophilus ◽  
Fermented Milk ◽  
Culture Conditions ◽  
Probiotic Bacteria ◽  
Potential Health ◽  
Milk Products ◽  
Fermented Milk Products

A number of health benefits have been claimed for probiotic bacteria such as Lactobacillus acidophilus, Bifidobacterium spp. and Lactobacillus rhamnosus. Because of the potential health benefits, these organisms are increasingly incorporated into dairy foods. However, to reach health benefits, the concentration of probiotics have to be 106 CFU/g of a product. For assessing of required probiotic bacteria quantity, it is important to have a working method for selective enumeration of these probiotic bacteria. Five bacteriological media were evaluated to assess their suitability to selectively enumerate Streptococcus thermophilus, Lactobacillus rhamnosus, Lactobacillus acidophilus and Bifidobacterium spp. Bacteriological media evaluated included Streptococcus thermophilus agar, pH modified MRS agar, MRS-vancomycine agar and BSM (Bifidus selective medium) agar under different culture conditions.Seven selected fermented milk products with probiotic culture were analyzed for their bacterial populations using the described selective bacteriological media and culture conditions. All milk products contained probiotic microorganisms claimed to be present in declared quantity (106–107/g).

scholarly journals Consumer preferences concerning potentially unsafe food

2014 ◽  
Author(s):  
Victoria Chatten ◽  
BCIT School of Health Sciences, Environmental Health ◽  
Bobby Sidhu ◽  
Lorraine McIntyre
Keyword(s):  
Consumer Preferences ◽  
Health Benefits ◽  
Food Preferences ◽  
Food Products ◽  
Raw Milk ◽  
Potential Health ◽  
Milk Products ◽  
Public Health Officials ◽  
Self Administered Questionnaire ◽  
Do So

  BACKGROUND: Recent studies have shown that the reasons behind consumers’ preferences towards certain food products are extremely dynamic. Organic foods, raw milk products and bottled water are a few products discussed in this paper that have gone under debate regarding their safety versus their perceived health benefits. METHODS: Over 100 people participated in an exclusively online self-administered questionnaire. The questionnaire was publicized through both email and social media. Participants responded to questions regarding their food preferences of a variety of food types. RESULTS: It was found that there was a statistically significant association between education and preferences towards both milk products and organic/non-organic food products. No other demographic (setting, gender, age) were found to be associated with food preferences. It was also found that all food preferences were associated with the reasoning for that specific food preference, with the exception of cut/whole fruit. CONCLUSION: The association between food preferences and its reasoning concludes that consumers who prefer opposing products do so for extremely different reasons. Consumers that prefer the more risky food products mainly do so for taste and potential health benefits. Public health officials need to ensure that consumers that prefer riskier products thoroughly understand the risks, so that they themselves can then truly compare the benefits of taste or perceived “healthiness” with the consequences of potential contamination and illness.  

scholarly journals Goat Milk: Compositional, Technological, Nutritional, and Therapeutic Aspects

2021 ◽  
Author(s):  
Ahmed R. A. Hammam ◽  
Saleh M. Salman ◽  
Mohamed S. Elfaruk ◽  
Khalid A. Alsaleem
Keyword(s):  
Cardiovascular Disease ◽  
Milk Production ◽  
Dairy Products ◽  
Health Benefits ◽  
Goat Milk ◽  
Milk Composition ◽  
Potential Health ◽  
Nutritional Values ◽  
Comprehensive Review ◽  
Milk Products

Since the 1980s, a growing interest in goat milk was noticed due to the nutritional values and health benefits of this milk, which resulted in increasing goat populations and milk production worldwide. This comprehensive review elaborates on goat milk composition compared to other types of milk. It is also an overview of goat milk production, properties, nourishment-value, applications in dairy products, and potential health benefits. Goat milk composition and its characteristics are slightly different from other types of milk and can be utilized to manufacture many dairy products. Fresh goat milk and goat milk products (e.g., yogurt and kefir were found to provide various potential health benefits, such as anti-inflammatory, prevent cardiovascular disease, anti-diabetic and antihypertensive, strengthen bones, boost immunity, and improve metabolism.

scholarly journals Variability of Isoflavone Content in Soy Milk Products Commercially Available in Thailand

2018 ◽  
Vol 36 (2) ◽  
pp. 117 ◽  
Author(s):  
Ekkapon Hirattanapun ◽  
Nut Koonrungsesomboon ◽  
Supanimit Teekachunhatean
Keyword(s):  
High Performance ◽  
Health Benefits ◽  
Optimal Consumption ◽  
Marked Variation ◽  
Soy Milk ◽  
Chiang Mai ◽  
Milk Products ◽  
Isoflavone Content ◽  
Retail Outlets

Objective: To determine the isoflavone content in soy milk products commercially available in Thailand.Material and Methods: Two flavors of each of 4 brands of soy milk were obtained from retail outlets in Chiang Mai, Thailand. The isoflavone content in soy milk was determined using high-performance liquid chromatography.Results: Genistin and daidzin, both β-glycoside conjugates, were found to be the main isoflavone components in soy milk. The total amount of isoflavones varied considerably among different products, ranging from 25.5 to 63.5 mg per serving (250 mL) of soy milk. Marked variation in total isoflavones was also found even among different lots of the same product.Conclusion: The isoflavone content in soy milk products available in Thailand varies substantially among different products as well as among different lots of the same product. This suggests that standardizing or, at least, declaring the isoflavone content in soy milk products is needed to facilitate the optimal consumption of soy milk for health benefits.

Sign in / Sign up

Export Citation Format

Share Document