scholarly journals Introduction to the Sixth Global Summit on the Health Effects of Yogurt: Yogurt, More than the Sum of Its Parts

2019 ◽  
Vol 10 (5) ◽  
pp. 913S-916S
Author(s):  
Sharon M Donovan ◽  
Olivier Goulet
Keyword(s):  
Health Effects ◽  
Dairy Products ◽  
Nutritional Value ◽  
Nutrient Content ◽  
Food Matrix ◽  
Dairy Food ◽  
Dairy Foods ◽  
The Matrix ◽  
Liquid Milk ◽  
Semi Solid

ABSTRACTFoods are not only a collection of individual components but are complex matrices. The food matrix is defined by the USDA as “the nutrient and nonnutrient components of foods and their molecular relations.” The matrix of a food is an important factor in evaluating its nutritional and health contributions to the consumer. Dairy foods are a complex mix of various nutrients and other components, which together form the food matrix. There are three main types of dairy food matrices: liquid (milk, some fermented milks), semi-solid (yogurt, some fresh cheeses), and solid (most cheeses). The nutritional value of dairy foods is determined by their nutrient composition and matrix structure, which can affect digestibility and the bioavailability of nutrients. Additionally, a number of studies have shown that the health effects of dairy products, of similar nutrient content, vary by their matrix.

scholarly journals Dairy Fat and Cardiovascular Health

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 838 ◽  
Author(s):  
Esther Sendra
Keyword(s):  
Blood Pressure ◽  
Serum Cholesterol ◽  
Dairy Products ◽  
Cardiovascular Health ◽  
Current Knowledge ◽  
Bioactive Lipids ◽  
Dairy Food ◽  
Dairy Foods ◽  
Dairy Fat ◽  
Dairy Fats

Current scientific evidence points to a neutral or positive effect of dairy fats intake on cardiovascular health. After years of controversy, with many guidelines recommending a reduced intake of dairy products, and preferably low or nonfat dairy foods, current knowledge points to the more appropriate recommendation of moderate consumption of full-fat dairy foods within a healthy lifestyle. Fermented dairy products seem to be the best option as a source of nutrients and cardiovascular health benefits. Previous recommendations were based on cholesterol, saturated fat, and caloric contents, in dairy fat, and their potential impact on serum cholesterol, fasting sugar levels, and blood pressure. However, experimental data point to a more complex scenario in which other actors may play major roles: calcium, bioactive lipids and peptides, and even the food-matrix effect from the dairy food side, and human genetics and environmental factors all impact dairy food-related health issues. Furthermore, cardiovascular health does not rely solely on serum cholesterol levels and blood pressure but also on inflammatory biomarkers. At present, little is known on the true mechanisms underlying the cardioprotective mechanism of dairy fats, and further research in needed to elucidate them.

scholarly journals Traditional Bulgarian Dairy Products: Ethnic Foods with Health Benefits

2021 ◽  
Vol 9 (3) ◽  
pp. 480
Author(s):  
Penka Petrova ◽  
Ivan Ivanov ◽  
Lidia Tsigoriyna ◽  
Nadezhda Valcheva ◽  
Evgenia Vasileva ◽  
...  
Keyword(s):  
Dairy Products ◽  
Cyclic Peptides ◽  
Human Microbiome ◽  
Healthy Human ◽  
Dairy Food ◽  
Dairy Foods ◽  
Beneficial Effects ◽  
Isolation And Characterization ◽  
Fermented Dairy

The reported health effects of fermented dairy foods, which are traditionally manufactured in Bulgaria, are connected with their microbial biodiversity. The screening and development of probiotic starters for dairy products with unique properties are based exclusively on the isolation and characterization of lactic acid bacterial (LAB) strains. This study aims to systematically describe the LAB microbial content of artisanal products such as Bulgarian-type yoghurt, white brined cheese, kashkaval, koumiss, kefir, katak, and the Rhodope’s brano mliako. The original technologies for their preparation preserve the valuable microbial content and improve their nutritional and probiotic qualities. This review emphasises the features of LAB starters and the autochthonous microflora, the biochemistry of dairy food production, and the approaches for achieving the fortification of the foods with prebiotics, bioactive peptides (ACE2-inhibitors, bacteriocins, cyclic peptides with antimicrobial activity), immunomodulatory exopolysaccharides, and other metabolites (indol-3-propionic acid, free amino acids, antioxidants, prebiotics) with reported beneficial effects on human health. The link between the microbial content of dairy foods and the healthy human microbiome is highlighted.

Isolation and Partial Physiological Characterization of Commercial Strains of Bifidobacteria

1997 ◽  
Vol 60 (5) ◽  
pp. 537-543 ◽  
Author(s):  
MADELINE VELAZQUEZ ◽  
JOELLEN M. FEIRTAG
Keyword(s):  
Mixed Culture ◽  
Dairy Products ◽  
Nutritional Value ◽  
Rapid Assessment ◽  
Cottage Cheese ◽  
Phenotypic Characteristics ◽  
Dairy Food ◽  
Physiological Characterization ◽  
Carbohydrate Fermentation

The genus Bifidobacterium has been suggested to be capable of performing gastrointestinal modifications, providing nutritional value when added to the diet as a probiotic and having an inducing effect on the immune system by enhancing cytokine production. As a consequence, the dairy food industry is introducing bifidobacteria to such products as yogurt, flavored milk, and cottage cheese. The objectives of this project were to characterize isolates of bifidobacteria from commercial suppliers, to isolate and characterize bifidobacteria from dairy products, and to establish and compare their physiological characteristics. Physiological characterization was performed based on phenotypic characteristics, carbohydrate fermentation patterns, enzyme profiles, fructose-6-phosphate phosphoketolase (F6PPK) assays, and antibiotic sensitivities. The results demonstrated that commercial bifidobacteria strains and those strains isolated from dairy products were physiologically different. This demonstrates that some bifidobacteria present in dairy products may be mischaracterized when identifying their presence based solely on phenotypic characteristics. The difficulty in growth, rapid assessment, and isolation of bifidobacteria from a mixed culture in dairy products was evaluated in this study. X-α-Gal medium was selected as the most suitable for isolation of bifidobacteria from mixed culture products and modified lactobacilli MRS medium for growing pure isolates of bifidobacteria.

scholarly journals Food Byproducts as Sustainable Ingredients for Innovative and Healthy Dairy Foods

Nutrients ◽  
2018 ◽  
Vol 10 (10) ◽  
pp. 1358 ◽  
Author(s):  
Maite Iriondo-DeHond ◽  
Eugenio Miguel ◽  
María del Castillo
Keyword(s):  
Dairy Products ◽  
Dairy Product ◽  
Food Additives ◽  
Consumer Acceptance ◽  
Food Wastes ◽  
Food Matrix ◽  
Dairy Foods ◽  
Current Trends ◽  
Major Subject ◽  
Health Promoting

The valorization of food wastes and byproducts has become a major subject of research to improve the sustainability of the food chain. This narrative review provides an overview of the current trends in the use of food byproducts in the development of dairy foods. We revised the latest data on food loss generation, the group of byproducts most used as ingredients in dairy product development, and their function within the food matrix. We also address the challenges associated with the sensory properties of the new products including ingredients obtained from byproducts, and consumers’ attitudes towards these sustainable novel dairy foods. Overall, 50 studies supported the tremendous potential of the application of food byproducts (mainly those from plant-origin) in dairy foods as ingredients. There are promising results for their utilization as food additives for technological purposes, and as sources of bioactive compounds to enhance the health-promoting properties of dairy products. However, food technologists, nutritionists and sensory scientists should work together to face the challenge of improving the palatability and consumer acceptance of these novel and sustainable dairy foods.

scholarly journals Prospects for using pine nut products in the dairy industry

2018 ◽  
Vol 6 (2) ◽  
pp. 264-280 ◽  
Author(s):  
Lyubov Dyshluk ◽  
Lyubov Dyshluk ◽  
Stanislav Sukhikh ◽  
Stanislav Sukhikh ◽  
Svetlana Ivanova ◽  
...  
Keyword(s):  
Dairy Products ◽  
Nutritional Value ◽  
Raw Materials ◽  
Raw Material ◽  
Cottage Cheese ◽  
Dairy Foods ◽  
Pine Nut ◽  
Pine Nut Oil ◽  
Siberian Pine ◽  
Water Holding

Abstract: Functional products are currently attracting a lot of research interest. Modern people’s diet does not satisfy their need for nutrients, vitamins and minerals, and functional products can make it more balanced. In particular, our diet is lacking in protein. This paper discusses the prospects for enriching dairy products with plant protein derived from pine nuts and their products. Pine nut paste, fat-free milk, and oil cake are a valuable source of fatty acids, vitamins, and microelements. The protein, lipid, vitamin, and mineral content of these products makes them suitable for combining with milk. Their water-holding and fat-emulsifying capacities allow their use as stabilizers and emulsifiers. Siberian pine nuts grow wild in the Kemerovo Region, which makes their use as a raw material economically feasible. The article introduces a number of functional dairy products enriched with pine nut products, such as cheese, ice cream, and cottage cheese. Further, it describes the production process and the products’ nutritional value. The chemical composition of new types of dairy products shows that using pine nut oil cake, fat-free flour, paste, and oil enriches them with plant proteins, vegetable fats, vitamins as well as macro- and microelements. Replacing dairy raw materials with plants does not reduce the nutritional value of new dairy products. Dairy foods are rich in protein, fat, and minerals. The vitamin content of new dairy products with functional ingredients is similar to that of dairy-based products. Moreover, using functional products (pine nut oil cake, fat-free flour, paste, and oil) enriches new types of dairy products with tocopherols.

scholarly journals Evaluating the Robustness of Biomarkers of Dairy Food Intake in a Free-Living Population Using Single- and Multi-Marker Approaches

Metabolites ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 395
Author(s):  
Katherine J. Li ◽  
Kathryn J. Burton-Pimentel ◽  
Elske M. Brouwer-Brolsma ◽  
Edith J. M. Feskens ◽  
Carola Blaser ◽  
...  
Keyword(s):  
Food Intake ◽  
Generalized Linear Model ◽  
Stepwise Regression ◽  
Intervention Studies ◽  
Gas Chromatography Mass Spectrometry ◽  
Targeted Metabolomics ◽  
Free Living ◽  
Dairy Food ◽  
Dairy Foods ◽  
Single Marker

Studies examining associations between self-reported dairy intake and health are inconclusive, but biomarkers hold promise for elucidating such relationships by offering objective measures of dietary intake. Previous human intervention studies identified several biomarkers for dairy foods in blood and urine using non-targeted metabolomics. We evaluated the robustness of these biomarkers in a free-living cohort in the Netherlands using both single- and multi-marker approaches. Plasma and urine from 246 participants (54 ± 13 years) who completed a food frequency questionnaire were analyzed using liquid and gas chromatography-mass spectrometry. The targeted metabolite panel included 37 previously-identified candidate biomarkers of milk, cheese, and/or yoghurt consumption. Associations between biomarkers and energy-adjusted dairy food intakes were assessed by a ‘single-marker’ generalized linear model, and stepwise regression was used to select the best ‘multi-marker’ panel. Multi-marker models that also accounted for common covariates better captured the subtle differences for milk (urinary galactose, galactitol; sex, body mass index, age) and cheese (plasma pentadecanoic acid, isoleucine, glutamic acid) over single-marker models. No significant associations were observed for yogurt. Further examination of other facets of validity of these biomarkers may improve estimates of dairy food intake in conjunction with self-reported methods, and help reach a clearer consensus on their health impacts.

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

2014 ◽  
Vol 111 (9) ◽  
pp. 1673-1679 ◽  
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.

scholarly journals Evaluation of Nutritional and Medicinal Values of Edible Wild and Cultivated Pleurotus ostreatus

2019 ◽  
Vol 7 (12) ◽  
pp. 2054
Author(s):  
Sanem Bulam ◽  
Nebahat Şule Üstün ◽  
Aysun Pekşen
Keyword(s):  
Pleurotus Ostreatus ◽  
Dairy Products ◽  
Nutritional Value ◽  
Large Scale ◽  
Essential Amino Acids ◽  
Fruiting Bodies ◽  
Mycelial Biomass ◽  
Biotechnological Processes ◽  
Medicinal Properties ◽  
Cultivation Techniques

Because of its high nutritional value and pharmaceutical effects, oyster mushroom (Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm.) is collected from nature and cultivated in large scale. This therapeutic mushroom is consumed as a functional food or food additive in soups, cereal and dairy products, and commercially used in nutraceuticals and dietary supplements. The mycochemicals including polysaccharides (crude fiber and β-glucans), essential amino acids, ergothioneine, peptides, (glyco)proteins, lectins, phenolic compounds, polyketides (lovastatin), (tri)terpenoids, and enzymes are naturally found in the fruiting bodies and mycelial biomass of P. ostreatus. The major bioactive compounds concentration of this mushroom may be increased by modification of the substrate composition and cultivation or postharvest conditions. The goal of this review is to evaluate the results of the studies about the biochemical composition and medicinal properties of edible wild and cultivated P. ostreatus. Furthermore, the advanced novel cultivation techniques, biotechnological processes, and postharvest treatments were given in order to increase its nutritional and nutraceutical values.

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