Dairy cheese consumption ameliorates single-meal sodium-induced cutaneous microvascular dysfunction by reducing ascorbate-sensitive oxidants in healthy older adults

AbstractChronic dairy product intake is associated with improved cardiovascular outcomes, whereas high dietary Na impairs endothelial function through increased oxidative stress and reduced nitric oxide (NO) bioavailability. The purpose of this study was to compare the effect of acute cheese consumption with consumption of Na from non-dairy sources on microvascular function. We hypothesised that dairy cheese ingestion would augment NO-dependent vasodilation compared with Na from non-dairy sources. On five visits, fourteen subjects (61 (sem 2) years, eight male/six female) consumed either 85 g dairy cheese (560 mg Na), 85 g soya cheese (560 mg Na), 65 g pretzels (560 mg Na), 170 g dairy cheese (1120 mg Na) or 130 g pretzels (1120 mg Na). Two intradermal microdialysis fibres were inserted in the ventral forearm for delivery of lactated Ringer’s solution or 10 mm-ascorbate (antioxidant) during local skin heating (approximately 50 min). Erythrocyte flux was measured continuously by laser-Doppler flowmetry (LDF), and cutaneous vascular conductance (CVC=LDF/mean arterial pressure) was normalised as %CVCmax (28 mm-sodium nitroprusside). Following a plateau in CVC, 15 mm-NG-nitro-l-arginine-methyl-ester was perfused to quantify NO-dependent vasodilation (approximately 45 min). NO-dependent vasodilation was greater following consumption of dairy products (560 mg Na 57 (sem 3) %) (1120 mg Na 55 (sem 5) %) compared with soya (560 mg Na 42 (sem 3) %; P=0·002) or pretzels (560 mg Na 43 (sem 4) %; P=0·004) (1120 mg Na 46 (sem 3) %; P=0·04). Ascorbate augmented NO-dependent vasodilation following intake of soya (control: 42 (sem 3) v. ascorbate: 54 (sem 3) %; P=0·01) or pretzels (560 mg Na; control: 43 (sem 4) v. ascorbate: 56 (sem 3) %; P=0·006) (1120 mg Na; control: 46 (sem 5) v. ascorbate: 56 (sem 3) %; P=0·02), but not dairy products. Na ingestion via dairy products was associated with greater NO-dependent vasodilation compared with non-dairy products, a difference that was ameliorated with ascorbate perfusion. The antioxidant properties of dairy proteins may protect against Na-induced reductions in NO-dependent dilation.

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The Effects of Dairy Product and Dairy Protein Intake on Inflammation: A Systematic Review of the Literature

Current Developments in Nutrition ◽

10.1093/cdn/nzaa060_009 ◽

2020 ◽

Vol 4 (Supplement_2) ◽

pp. 1371-1371

Author(s):

Kristin Nieman ◽

Barbara Anderson ◽

Christopher Cifelli

Keyword(s):

Systematic Review ◽

Dairy Products ◽

Protein Intake ◽

Dairy Product ◽

Low Grade ◽

Review Of The Literature ◽

Dairy Proteins ◽

Dairy Intake ◽

Dairy Protein ◽

Inflammatory Effect

Abstract Objectives Chronic inflammation is associated with obesity and chronic disease risk. Intake of dairy foods is associated with reduced risk of type 2 diabetes and cardiovascular disease; however, the impact of dairy intake on inflammation is not well established. The objective of this study was to conduct a systematic review of the literature to evaluate the effect of dairy product and dairy protein consumption on low-grade systemic inflammation in adults without severe inflammatory disorders. Methods This systematic review was conducted in accordance with the PRISMA statement and registered on PROSPERO (CRD42019129639). A literature search was completed in December 2018 and updated September 2019 using PubMed, CENTRAL, and review of reference lists from relevant review articles. The search resulted in identification and inclusion of 27 randomized controlled trials in this analysis, 19 trials which evaluated dairy products and 8 trials which evaluated dairy proteins. Results In the 19 trials which evaluated dairy products, 10 reported no inflammatory effect of the intervention, 8 reported a reduction in at least one biomarker of inflammation, and 1 reported a greater anti-inflammatory effect in the control as compared to the dairy product intervention. All 8 trials that investigated dairy protein intake on markers of inflammation reported no effect of the intervention. In the 17 trials which evaluated CRP following dairy product interventions, 12 studies reported no change, 4 studies in overweight and obese populations reported a decrease, and 1 study reported an increase in overweight and obese populations. In the 12 trials which evaluated an inflammatory-related cytokine (IL-6, TNF-α and receptors, IL-1β, and/or MCP-1), 7 studies reported no change in markers assessed, and 5 studies (4 of which were in overweight and obese populations) reported a decrease in at least one pro-inflammatory cytokine. A majority of the trials received neutral or positive quality ratings. Conclusions The available literature suggests dairy products and dairy proteins have neutral to beneficial effects on biomarkers of inflammation. Additional clinical studies designed using an inflammatory biomarker as the primary outcome, are needed to fully elucidate the effects of dairy intake on inflammation. Funding Sources National Dairy Council.

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Effects of Greek Pomegranate Extracts in the Antioxidant Properties and Storage Stability of Kefir

Current Bioactive Compounds ◽

10.2174/1573407214666180808113450 ◽

2019 ◽

Vol 15 (4) ◽

pp. 437-441 ◽

Cited By ~ 1

Author(s):

Vasiliki Lagouri ◽

Georgia Dimitreli ◽

Aikatarini Kouvatsi

Keyword(s):

Antioxidant Activity ◽

Dairy Products ◽

Storage Time ◽

Storage Stability ◽

Flow Behavior ◽

Antioxidant Properties ◽

Flow Behavior Index ◽

Ph Values ◽

Dpph Activity ◽

Behavior Index

Background: Oxidation reactions are known to shorten the shelf life and cause damage to foods rich in fat, such as dairy products. One way to limit oxidation and increase the shelf life of fermented dairy products is to use natural antioxidants. The aim of this study was to examine the effect of adding pomegranate extracts in the antioxidant properties, rheological characteristics and the storage stability of the fermented product of kefir. Methods: The Pomegranate Juice (PGJ) and Peel Extracts (PGPE) (5%, 10% w/v) were added to kefir and the antioxidant properties were evaluated by using the methods of radical scavenging activity (DPPH) and Ferric Reducing Antioxidant Power Activity (FRAP). Spectrophotometric and instrumental methods were used to determine the Total Phenols (TPs), pH values, viscosity and flow behavioral index values of enriched with pomegranate kefir samples. The same properties were tested when kefir samples stored at 4°C for 7, 14, 21 and 28 days. Results: The addition of PGJ and PGPE results in an increase in the antioxidant activity (DPPH, FRAP) and total phenol content (TPs) of kefir samples. Increasing the concentration of the added PGJ and PGPE, results in an increase in the TP content and the DPPH activity of kefir. As far as the storage time is concerned, the results showed an increase in the amount of TP at 7th day and a reduction in the DPPH activity in the 14th day of storage. In contrary to the DPPH method, the increase in storage time has resulted in a reduction in antioxidant activity by the FRAP method. The addition of PGJ and PGPE in kefir results in a decrease in pH values while the pH of kefir samples increased during storage at 4°C for 28 days. The addition of PGJ and PGPE to kefir samples results to a decrease in viscosity and an increase in the flow behavior index. Increasing storage time results in increased flow behavior index of kefir samples. Conclusion: The addition of PGJ and PGPE increased the antioxidant activity and total phenols of the kefir product and preserved its properties during the total storage time of 28 days at 4°C.

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Dairy Consumption and Incidence of Breast Cancer in the ‘Seguimiento Universidad de Navarra’ (SUN) Project

Nutrients ◽

10.3390/nu13020687 ◽

2021 ◽

Vol 13 (2) ◽

pp. 687

Author(s):

Inmaculada Aguilera-Buenosvinos ◽

Cesar Ignacio Fernandez-Lazaro ◽

Andrea Romanos-Nanclares ◽

Alfredo Gea ◽

Rodrigo Sánchez-Bayona ◽

...

Keyword(s):

Breast Cancer ◽

Dairy Products ◽

Dairy Product ◽

Inverse Association ◽

Low Fat ◽

Significant Inverse Association ◽

Product Consumption ◽

Dairy Consumption ◽

Dairy Product Consumption

Dairy products might influence breast cancer (BC) risk. However, evidence is inconsistent. We sought to examine the association between dairy product consumption—and their subtypes—and incident BC in a Mediterranean cohort. The SUN (“Seguimiento Universidad de Navarra”) Project is a Spanish dynamic ongoing cohort of university graduates. Dairy product consumption was estimated through a previously validated 136-item food frequency questionnaire (FFQ). Incident BC was reported in biennial follow-up questionnaires and confirmed with revision of medical records and consultation of the National Death Index. Hazard ratios (HR) and 95% confidence intervals (CI) were estimated with Cox regression models. Among 123,297 women-years of follow-up (10,930 women, median follow-up 12.1 years), we confirmed 119 incident BC cases. We found a nonlinear association between total dairy product consumption and BC incidence (pnonlinear = 0.048) and a significant inverse association for women with moderate total dairy product consumption (HRQ2vs.Q1 = 0.49 (95% CI 0.28–0.84); HRQ3vs.Q1 = 0.49 (95% CI 0.29–0.84) ptrend = 0.623) and with moderate low-fat dairy product consumption (HRQ2vs.Q1 = 0.58 (95% CI 0.35–0.97); HRQ3vs.Q1 = 0.55 (95% CI 0.32–0.92), ptrend = 0.136). In stratified analyses, we found a significant inverse association between intermediate low-fat dairy product consumption and premenopausal BC and between medium total dairy product consumption and postmenopausal BC. Thus, dairy products, especially low-fat dairy products, may be considered within overall prudent dietary patterns.

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The Sum of Plasma Fatty Acids iso16:0, iso17:0, trans11-18:1, cis9, trans11-CLA, and cis6-18:1 as Biomarker of Dairy Intake Established in an Intervention Study and Validated in the EPIC Cohort of Gipuzkoa

Nutrients ◽

10.3390/nu13020702 ◽

2021 ◽

Vol 13 (2) ◽

pp. 702

Author(s):

Alaitz Berriozabalgoitia ◽

Juan Carlos Ruiz de Gordoa ◽

Mertxe de Renobales ◽

Gustavo Amores ◽

Luis Javier R. Barron ◽

...

Keyword(s):

Fatty Acids ◽

Dairy Products ◽

Intervention Study ◽

Dairy Product ◽

Plasma Concentrations ◽

Correlation Coefficients ◽

Dairy Intake ◽

Dairy Fat ◽

Product Consumption ◽

Dairy Product Consumption

The questioned reliability of 15:0, 17:0, and trans9-16:1 acids as biomarkers of dairy fat intake also questions the relationship between the intake of these products and their health effects. Two studies were conducted in the same geographical region. In an intervention study, volunteers followed a diet rich in dairy products followed by a diet without dairy products. Plasma and erythrocyte fatty acids (FA) were analyzed, and their correlations with dairy product intakes were tested. The FA biomarkers selected were validated in the Gipuzkoa cohort of the European Prospective Investigation into Cancer and Nutrition (EPIC) observational study. The correlation coefficients between plasma concentrations of iso16:0, iso17:0, trans11-18:1, cis9, trans11-18:2, and cis6-18:1 and the dairy fat ingested are similar in both studies, indicating that their concentration increases by 0.8 µmol/L per gram of dairy fat ingested. The biomarkers are positively related to plasma triglycerides (r = 0.324 and 0.204 in the intervention and observational studies, respectively) and total cholesterol (r = 0.459 and 0.382), but no correlation was found between the biomarkers and atherogenicity indexes. In conclusion, the sum of the plasma concentration of the selected FAs can be used as biomarkers of dairy product consumption. A linear relationship exists between their plasma concentrations and ruminant product intake. These biomarkers allow for obtaining consistent relationships between dairy intake and plasma biochemical parameters.

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Detection of Methicillin Resistant Staphylococcus aureus in Dairy Products and Anterior Nares of Dairy Workers

Tribhuvan University Journal of Microbiology ◽

10.3126/tujm.v6i0.26585 ◽

2019 ◽

Vol 6 ◽

pp. 59-62

Author(s):

Ranjana K.C. ◽

Ganga Timilsina ◽

Anjana Singh ◽

Supriya Sharma

Keyword(s):

Staphylococcus Aureus ◽

Antibiotic Susceptibility ◽

Dairy Products ◽

Methicillin Resistant Staphylococcus Aureus ◽

Dairy Product ◽

Control Measures ◽

Diffusion Method ◽

Mannitol Salt Agar ◽

Methicillin Resistant ◽

Dairy Workers

Objectives: To isolate methicillin resistant Staphylococcus aureus (MRSA) from anterior nares of dairy workers and dairy products and assess the antibiotic susceptibility pattern of the isolates. Methods: Swab samples collected from anterior nares of dairy workers and dairy product (butter) were inoculated into mannitol salt agar and incubated at 37ºC for 24 hours. Identification was done based on colony characteristics, Gram's staining, catalase, oxidase and coagulase test. Antibiotic susceptibility testing was done by modified Kirby Bauer disc diffusion method. MRSA was confirmed by using cefoxitin disc. Results: A total of 109 S. aureus (98 from dairy workers and 11 from butter samples) were isolated. Out of them 32 MRSA were isolated from dairy workers and 4 from butter samples. The association between age group and MRSA was found insignificant (p = 0.115). The association of MRSA between male and female workers was found significant (>0.05). About 86% of the MRSA isolates were susceptible to Gentamicin (86.11%) followed by Ciprofloxacin (77.78%). Conclusion: Detection of MRSA among dairy workers and dairy products warrants proper handling and adequate control measures to prevent transmission of MRSA from dairy industry.

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Serving sizes and energy values on the nutrition labels of regular and diet/light processed and ultra-processed dairy products sold in Brazil

British Food Journal ◽

10.1108/bfj-10-2015-0353 ◽

2016 ◽

Vol 118 (7) ◽

pp. 1579-1593 ◽

Cited By ~ 6

Author(s):

Priscila Pereira Machado ◽

Mariana Vieira dos Santos Kraemer ◽

Nathalie Kliemann ◽

Cláudia Flemming Colussi ◽

Marcela Boro Veiros ◽

...

Keyword(s):

Energy Density ◽

Dairy Products ◽

Dairy Product ◽

Accurate Information ◽

Nutrition Labels ◽

Content Type ◽

Size Information ◽

Nutrition Labelling ◽

Serving Sizes ◽

Serving Size

Purpose – The purpose of this paper is to analyse and compare the serving sizes and energy values reported on the nutrition information of all processed and ultra-processed dairy products in their regular and diet/light versions available for sale in a large supermarket in Brazil. Design/methodology/approach – A check was done for associations between the compliance of reported serving sizes, energy values per serving and energy density for regular foods and foods advertised at “diet/light” (with reduced fat and calories). Findings – The data included information from 451 dairy product labels. Most of the products had serving sizes smaller than the reference set by Brazilian law. A high variability of serving sizes was found for similar products. “Diet/light” foods tend to report serving sizes that are even smaller and more inadequate. Moreover, the energy density of these products was similar to that of the regular foods. Smaller serving sizes may be being presented on “diet/light” foods in order to report lower energy values and on similar foods to show non-existent differences in energy values. These results point to the importance of standardizing serving size information on food labels so that consumers have access to clear and accurate information about food products. Originality/value – This was the first census-type study to analyse the serving size information of dairy products at a supermarket of one of the ten largest supermarket chains in Brazil. This work extends the scope of current food labelling and contributes to the discussion about how nutrition labelling has been presented to Brazilian consumers and its possible consequences for food choices and the guarantee of consumer rights.

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Oral atorvastatin therapy increases nitric oxide-dependent cutaneous vasodilation in humans by decreasing ascorbate-sensitive oxidants

AJP Regulatory Integrative and Comparative Physiology ◽

10.1152/ajpregu.00220.2011 ◽

2011 ◽

Vol 301 (3) ◽

pp. R763-R768 ◽

Cited By ~ 18

Author(s):

Lacy A. Holowatz ◽

W. Larry Kenney

Keyword(s):

Nitric Oxide ◽

Local Heating ◽

Oxidant Stress ◽

Microvascular Dysfunction ◽

Local Skin ◽

Cutaneous Vasodilation ◽

Before And After ◽

Atorvastatin Therapy ◽

Oxide Synthase ◽

Cutaneous Vascular Conductance

Elevated low-density lipoproteins (LDL) are associated with cutaneous microvascular dysfunction partially mediated by increased arginase activity, which is decreased following a systemic atorvastatin therapy. We hypothesized that increased ascorbate-sensitive oxidant stress, partially mediated through uncoupled nitric oxide synthase (NOS) induced by upregulated arginase, contributes to cutaneous microvascular dysfunction in hypercholesterolemic (HC) humans. Four microdialysis fibers were placed in the skin of nine HC (LDL = 177 ± 6 mg/dl) men and women before and after 3 mo of a systemic atorvastatin intervention and at baseline in nine normocholesterolemic (NC) (LDL = 95 ± 4 mg/dl) subjects. Sites served as control, NOS inhibited, L-ascorbate, and arginase-inhibited+L-ascorbate. Skin blood flow was measured while local skin heating (42°C) induced NO-dependent vasodilation. After the established plateau in all sites, 20 mM ≪ngname≫ was infused to quantify NO-dependent vasodilation. Data were normalized to maximum cutaneous vascular conductance (CVC) (sodium nitroprusside + 43°C). The plateau in vasodilation during local heating (HC: 78 ± 4 vs. NC: 96 ± 2% CVCmax, P < 0.01) and NO-dependent vasodilation (HC: 40 ± 4 vs. NC: 54 ± 4% CVCmax, P < 0.01) was reduced in the HC group. Acute L-ascorbate alone (91 ± 5% CVCmax, P < 0.001) or combined with arginase inhibition (96 ± 3% CVCmax, P < 0.001) augmented the plateau in vasodilation in the HC group but not the NC group (ascorbate: 96 ± 2; combo: 93 ± 4% CVCmax, both P > 0.05). After the atorvastatin intervention NO-dependent vasodilation was augmented in the HC group (HC postatorvastatin: 64 ± 4% CVCmax, P < 0.01), and there was no further effect of ascorbate alone (58 ± 4% CVCmax, P > 0.05) or combined with arginase inhibition (67 ± 4% CVCmax, P > 0.05). Increased ascorbate-sensitive oxidants contribute to hypercholesteromic associated cutaneous microvascular dysfunction which is partially reversed with atorvastatin therapy.

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Consumption of dairy products and the 15-year incidence of age-related macular degeneration

British Journal Of Nutrition ◽

10.1017/s000711451300408x ◽

2014 ◽

Vol 111 (9) ◽

pp. 1673-1679 ◽

Cited By ~ 16

Author(s):

Bamini Gopinath ◽

Victoria M. Flood ◽

Jimmy C. Y. Louie ◽

Jie Jin Wang ◽

George Burlutsky ◽

...

Keyword(s):

Dairy Products ◽

Dairy Product ◽

Age Related Macular Degeneration ◽

Dairy Foods ◽

Product Consumption ◽

Reduced Fat ◽

Age Related ◽

Increased Risk ◽

Dairy Product Consumption

Habitual consumption of dairy products has been shown to play an important role in the prevention of several chronic diseases. We aimed to prospectively assess the relationship between the change in dairy product consumption (both regular fat and low/reduced fat) and the 15-year incidence of age-related macular degeneration (AMD). In the Blue Mountains Eye Study, 2037 participants aged 49 years or above at baseline were re-examined at follow-up in 1997–9, 2002–4 and/or 2007–9. AMD was assessed from retinal photographs. Dietary data were collected using a semi-quantitative FFQ, and servings of dairy product consumption calculated. Over the 15-year follow-up, there were 352, 268 and eighty-four incident cases of any, early and late AMD, respectively. After adjusting for age, sex, current smoking, white cell count and fish consumption, a significant linear trend (Pfor trend = 0·003) was observed with decreasing consumption of total dairy foods and the 15-year incidence of late AMD, comparing the lowestv.highest quintile of intake (OR 2·80, 95 % CI 1·21, 3·04). Over the 15 years, decreased consumption of reduced-fat dairy foods was associated with an increased risk of incident late AMD, comparing the lowest to highest quintile of intake (OR 3·10, 95 % CI 1·18, 8·14,Pfor trend = 0·04). Decreasing total dietary Ca intake over the 15 years was also associated with an increased risk of developing incident late AMD (multivariable-adjustedPfor trend = 0·03). A lower consumption of dairy products (regular and low fat) and Ca was independently associated with a higher risk of developing incident late AMD in the long term. Additional cohort studies are needed to confirm these findings.

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Theoretical substitutions between dairy products and all-cause and cause-specific mortality. Results from the Danish diet, cancer and health cohort

British Journal Of Nutrition ◽

10.1017/s0007114521002464 ◽

2021 ◽

pp. 1-10

Author(s):

Anne Sofie D. Laursen ◽

Anne L. Thomsen ◽

Anne Beck ◽

Kim Overvad ◽

Marianne U. Jakobsen

Keyword(s):

Cancer Mortality ◽

Dairy Products ◽

Proportional Hazards ◽

Dairy Product ◽

Daily Intake ◽

Cox Proportional Hazards ◽

Sensitivity Analyses ◽

Low Fat ◽

Specific Mortality ◽

Optimal Health

Abstract A daily intake of dairy products is recommended in many countries in order to maintain optimal health throughout life. However, evidence regarding the association between intake of individual dairy products and mortality is limited. We therfore, explored associations between intake of different dairy products and all-cause and cause-specific mortality using specified theoretical substitution analyses. We analysed data from 55 775 Danish men and women aged 50–64 years between 1993 and 1997. Information about dairy product intake at baseline was collected using a validated food frequency questionnaire. Information about vital status and causes of death was obtained through national registers. Measures of associations were calculated using Cox proportional hazards regression. During a median follow-up of 19·0 years, 11 586 participants died. For all-cause mortality, we observed that the intake of low-fat milk, whole-fat milk or low-fat yogurt products in place of cheese was associated with a higher rate of death (hazard ratios between 1·03 and 1·12 per serving/d substituted). The same pattern was present for CVD mortality. For cancer mortality, whole-fat milk and low-fat yogurt products in place of cheese were also associated with a higher rate of death for men while for women, whole-fat milk in place of buttermilk was associated with a higher cancer mortality rate. The results appeared robust in several sensitivity analyses. Our results suggest that intake of low-fat milk, whole-fat milk or low-fat yogurt products in place of cheese is associated with a higher rate of all-cause and cause-specific mortality.

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ISSUES OF STANDARDIZATION AND IDENTIFICATION OF NATIONAL DAIRY PRODUCTS

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2021.4.2 ◽

2021 ◽

Author(s):

И.А. МАКЕЕВА ◽

Н.В. СТРАТОНОВА ◽

Н.С. ПРЯНИЧНИКОВА ◽

З.Ю. БЕЛЯКОВА

Keyword(s):

Dairy Products ◽

Raw Materials ◽

Dairy Product ◽

Starter Cultures ◽

Identification System ◽

Customs Union ◽

Technical Regulation ◽

Specific Product ◽

Mass Fractions ◽

Milk And Dairy Products

Современный рынок молочной продукции претерпевает существенные изменения, в основе которых лежит тенденция на удешевление продукции. Российские молочные продукты, произведенные из классического сырья по традиционным технологиям, зачастую подвергаются фальсификации продуктами с пониженными массовыми долями жира и белка, заменой молочных компонентов и живых заквасочных культур вследствие отсутствия системы идентификационных характеристик. Реформой технического регулирования, проведенной в Российской Федерации в 2000 году, правила идентификации как способ отнесения продукта к определенной группе продукции посредством сопоставления его характеристик с установленными были законодательно закреплены на федеральном уровне. В настоящее время идентификация служит неотъемлемой частью оценки (подтверждения) соответствия продукции и является главным средством борьбы с фальсификацией. Критериями идентификации выступают регламентированные показатели продукта. Технический регламент Таможенного союза 033/2013 «О безопасности молока и молочной продукции» включает понятие «национальный молочный продукт», однако критерии идентификации этой группы продукции отсутствуют. Целью исследования был поиск уникальных характеристик российских молочных продуктов для их идентификации среди аналогичной продукции. В качестве метода был применен ретроспективный анализ литературы с глубиной поиска до 1930-х гг. Установлено, что в качестве критериев идентификации молочных продуктов использовали не только сырьевой и технологический признаки, но и упаковку. Выявленные критерии будут положены в основу формирования системы идентификации российских молочных продуктов. The modern dairy market is undergoing significant changes, which are based on the trend towards cheaper products. Russian dairy products made from classical raw materials using traditional technologies are often falsified by products with reduced mass fractions of fat and protein, replacing dairy components and live starter cultures due to the lack of an identification system. The reform of technical regulation carried out in the Russian Federation in 2000, the identification rules as a way of classifying a product as a specific product group by comparing the characteristics with the established ones were legally fixed at the federal level. Currently, identification is an integral part of the assessment (confirmation) of product conformity and is the main means of combating falsification. Identification criteria are regulated product indicators. The technical regulation of the Customs Union 033/2013 «On the safety of milk and dairy products” includes such a concept as «national dairy product», however, there are no criteria for identifying this group of products. The aim of the research was to search for unique characteristics of Russian dairy products and classical technologies that distinguish them from similar products. As a method, a retrospective analysis of the literature with a search depth of up to the 1930s was used. It was established that not only raw and technological characteristics, but also packaging were used as criteria for identifying dairy products. The identified criteria will be the basis for the formation of an identification system for Russian dairy products.

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