Communicating the Science behind the Health Benefits of Dairy Products: The American Experience

2003 ◽  
pp. 251-272
Keyword(s):  
Dairy Products ◽  
Health Benefits ◽  
American Experience

Dairy products with prebiotics: An overview of the health benefits, technological and sensory properties

2021 ◽  
pp. 105009
Author(s):  
Mariana C. Rosa ◽  
Matheus R.S. Carmo ◽  
Celso F. Balthazar ◽  
Jonas T. Guimarães ◽  
Erick A. Esmerino ◽  
...  
Keyword(s):  
Dairy Products ◽  
Health Benefits ◽  
Sensory Properties

scholarly journals Manner of Ethiopian Dairy Products Processing and Their Nutritional and Health Importance

2019 ◽  
pp. 137-148
Author(s):  
Jemal Mohammed
Keyword(s):  
Dairy Products ◽  
Health Benefits ◽  
Vital Role ◽  
Human Nutrition ◽  
Nutrition And Health ◽  
Manufacturing Procedure ◽  
Traditional Dairy Products ◽  
Few Data ◽  
Processing Steps

Dairy products play a vital role in human nutrition and protecting against numerous diseases. Understanding the meticulous characteristics of traditionally processed dairy products as well as appropriate examination of the indigenous processing steps are important in order to vouch for suitable manufacturing procedure and protocols for commercialization. In Ethiopia, fortunately, some evidence is available on the general characteristics and processing practices of traditional dairy products nevertheless a few data is available about their role in human nutrition and health. Therefore, the objective of this review was to assess and compile information on processing of traditional dairy products in Ethiopia and their nutritional and health benefits. Ergo, ayib , arera,  kibe, neter kibe, aguat, ititu, and dhanaan are the major dairy products encompassed in this review.

scholarly journals Milk Polar Lipids: Underappreciated Lipids with Emerging Health Benefits

Nutrients ◽  
2020 ◽  
Vol 12 (4) ◽  
pp. 1001 ◽  
Author(s):  
Liya Anto ◽  
Sarah Wen Warykas ◽  
Moises Torres-Gonzalez ◽  
Christopher N. Blesso
Keyword(s):  
Polar Lipid ◽  
Milk Fat ◽  
Dairy Products ◽  
Health Benefits ◽  
Total Lipid Content ◽  
Dietary Lipids ◽  
Polar Lipids ◽  
Food Sources ◽  
Gut Health ◽  
Milk Fat Globule

Milk fat is encased in a polar lipid-containing tri-layer milk fat globule membrane (MFGM), composed of phospholipids (PLs) and sphingolipids (SLs). Milk PLs and SLs comprise about 1% of total milk lipids. The surfactant properties of PLs are important for dairy products; however, dairy products vary considerably in their polar lipid to total lipid content due to the existence of dairy foods with different fat content. Recent basic science and clinical research examining food sources and health effects of milk polar lipids suggest they may beneficially influence dysfunctional lipid metabolism, gut dysbiosis, inflammation, cardiovascular disease, gut health, and neurodevelopment. However, more research is warranted in clinical studies to confirm these effects in humans. Overall, there are a number of potential effects of consuming milk polar lipids, and they should be considered as food matrix factors that may directly confer health benefits and/or impact effects of other dietary lipids, with implications for full-fat vs. reduced-fat dairy.

scholarly journals Inclusion of Probiotics into Fermented Buffalo (Bubalus bubalis) Milk: An Overview of Challenges and Opportunities

Fermentation ◽  
2020 ◽  
Vol 6 (4) ◽  
pp. 121
Author(s):  
A.M.N.L. Abesinghe ◽  
Hasitha Priyashantha ◽  
P.H.P. Prasanna ◽  
Maheshika S. Kurukulasuriya ◽  
C.S. Ranadheera ◽  
...  
Keyword(s):  
Dairy Products ◽  
Health Benefits ◽  
Natural Antioxidants ◽  
Storage Conditions ◽  
Bubalus Bubalis ◽  
Buffalo Milk ◽  
Starter Cultures ◽  
Fermented Dairy Products ◽  
Calcium Iron ◽  
Fermented Dairy

Buffalo-milk-based dairy products provide various health benefits to humans since buffalo milk serves as a rich source of protein, fat, lactose, calcium, iron, phosphorus, vitamin A and natural antioxidants. Dairy products such as Meekiri, Dadih, Dadi and Lassie, which are derived from Artisanal fermentation of buffalo milk, have been consumed for many years. Probiotic potentials of indigenous microflora in fermented buffalo milk have been well documented. Incorporation of certain probiotics into the buffalo-milk-based dairy products conferred vital health benefits to the consumers, although is not a common practice. However, several challenges are associated with incorporating probiotics into buffalo-milk-based dairy products. The viability of probiotic bacteria can be reduced due to processing and environmental stress during storage. Further, incompatibility of probiotics with traditional starter cultures and high acidity of fermented dairy products may lead to poor viability of probiotics. The weak acidifying performance of probiotics may affect the organoleptic quality of fermented dairy products. Besides these challenges, several innovative technologies such as the use of microencapsulated probiotics, ultrasonication, the inclusion of prebiotics, use of appropriate packaging and optimal storage conditions have been reported, promising stability and viability of probiotics in buffalo-milk-based fermented dairy products.

scholarly journals To Raise or Not to Raise the Level of Ingredients in Yoghurts: Polish Consumer Preferences Regarding Dairy Products

Nutrients ◽  
2019 ◽  
Vol 11 (10) ◽  
pp. 2526 ◽  
Author(s):  
Marta Sajdakowska ◽  
Agnieszka Tekień
Keyword(s):  
Dairy Products ◽  
Consumer Preferences ◽  
New Products ◽  
Dairy Product ◽  
Health Benefits ◽  
Product Category ◽  
Food Products ◽  
Perceived Health ◽  
Computer Assisted ◽  
Food Market

Modern consumers are becoming increasingly aware of the perceived health benefits of food. As a result, they are in search of various types of information, for example, information on the packaging of food products that could confirm to what extent the purchased product will meet their expectations regarding the proper composition, that is, nutritional value, or perceived health values earlier mentioned. Furthermore, consumers increasingly seek new dairy products with additional health benefits and, therefore, it is essential to explore which attributes are important drivers of food choices and how producers can better respond to shifting consumer values and needs in each dairy product category. Therefore, the aims of our research was twofold: (1) To determine different segments of consumers based on their preferences towards food and nutrition, including opinion on new food products with a particular emphasis on a dairy market as well as (2) to study the importance of some statements related to nutrition presented on the yoghurt label with a precise focus on aspects of the increased and decreased content of some ingredients. The data were collected using a CAPI (Computer Assisted Personal Interview) survey on a sample of 489 adult Polish consumers. Respondents provided answers to questions and took part in a discrete choice-based experiment. The obtained data were analysed using the clustering method. The segmentation was performed using a hierarchical Ward’s method. As a result, four segments were identified: Quality-oriented, Involved, Quality Enthusiasts, and Neutral. The results indicated that in relation to the features that are important in the case of yoghurts, the following were indicated above all: Beneficial effects on health, its sensory values, as well as its availability on the market and production by traditional methods. Consumers belonging to Quality Enthusiasts seemed to be the most promising segment due to their openness to new products, as well as positive feedback on yoghurt. From the perspective of taking action on the food market, Involved may also be interesting, as it showed their openness to new products available on the food market. However, due to the relatively lower, compared to other segments, assessment on the beneficial effect of yoghurt on health, their taste, aroma, availability, as well as the importance of information on care for the proper method of breeding animals, this segment can pose a special challenge to entrepreneurs. Moreover, Involved seemed to be more demanding and critical towards some projects undertaken on the market by policy makers and marketing practitioners.

scholarly journals Importance of Health Aspects in Polish Consumer Choices of Dairy Products

Nutrients ◽  
2018 ◽  
Vol 10 (8) ◽  
pp. 1007 ◽  
Author(s):  
Marta Sajdakowska ◽  
Jerzy Gębski ◽  
Krystyna Gutkowska ◽  
Sylwia Żakowska-Biemans
Keyword(s):  
Dairy Products ◽  
Dairy Product ◽  
Health Benefits ◽  
Product Category ◽  
Computer Assisted ◽  
Educational Strategies ◽  
Tailored Communication ◽  
Consumer Values ◽  
Health Related ◽  
Interview Survey

In general, dairy products are well regarded for their nutritional value. Consumer perception of dairy products is influenced by many interrelated factors but healthiness remains one of the key attributes and values for consumers. Furthermore, contemporary consumers increasingly seek out dairy products with additional health benefits and, therefore, it is essential to explore which attributes are important drivers of food choices and how producers can better respond to shifting consumer values and needs in each dairy product category. Therefore, the aims of the study were: (a) to identify consumer segments based on the importance they attached to selected attributes of dairy products, (b) to explore differences between the identified segments in their perceptions of health-related attributes of dairy products, (c) to determine if health-related aspects influenced consumers decisions to buy high-quality dairy products, and (d) to identify if consumers were open to novelties in dairy products. The data were collected within a CAPI (Computer Assisted Personal Interview) survey on a representative sample of 983 adult Polish consumers. The non-hierarchical K-means clustering method was used to identify four clusters of consumers, namely: Enthusiastic, Involved, Ultra-involved and Neutral. Enthusiastic consumers attach more importance to the influence of dairy products on immunity and are more willing to agree with the opinion that dairy products are a source of mineral nutrients as well as vitamins. Ultra-involved and Involved consumers pay less attention to some health aspects of dairy products compared to other clusters; however, the Ultra-involved are more quality-oriented than are the Involved. Neutral consumers are more open to accept changes on the dairy product market and are relatively more inclined to choose new dairy products. However, these consumers have scored lower on those aspects related to the healthiness of dairy products and, in order to target them effectively, it is essential to develop well-tailored communication strategies highlighting the health benefits of dairy products. These results relate to the Polish market and are important for the development of new dairy products and for targeting public nutrition as well as for directing marketing communication. The results may provide important insights for those who develop educational strategies and campaigns.

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