Potential health benefits of sphingolipids in milk and dairy products

The potential health benefits associated with the intake of unsaturated fatty acids for the reduction of bad LDL cholesterol has been scientifically proven. Concentration of unsaturated fatty acids in milk and dairy products can be increased by many ways, however, many of the modification strategies do not have any significant impact on the reduction of cholesterol from milk and milk prodcuts. The concentration of unsaturated fatty acids in milk fat can also be decreased by dry fraction, interesterification, transeterification etc. Milk products with higher magnitude of unsaturated fatty acids may have significant influence on the reduction of serum cholesterol.

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Stav potrošača u Vojvodini prema kozjem mlijeku i proizvodima od kozjeg mlijeka

Linear vs piecewise Weibull model for genetic evaluation of sires for longevity in Simmental cattle ◽

10.15567/mljekarstvo.2020.0304 ◽

2020 ◽

Vol 70 (3) ◽

pp. 171-183 ◽

Cited By ~ 1

Author(s):

Snežana Paskaš ◽

Zsolt Becskei ◽

Marija Pajić ◽

Izabela Mugoša ◽

Tijana Lopičić-Vasić ◽

...

Keyword(s):

Dairy Products ◽

Positive Impact ◽

Health Benefits ◽

Bovine Milk ◽

Goat Milk ◽

Health Impact ◽

Added Value ◽

Main Category ◽

Factors Affecting ◽

Milk And Dairy Products

This study presents the results of a survey conducted in the Province of Vojvodina, Serbia to investigate consumers’ attitudes towards goat milk and goat milk products. Furthermore, the factors affecting consumer perception and subjective norms with respect to purchase were examined. The quantitative random survey was conducted and the data were collected using a structured questionnaire. The findings from this study revealed significantly lower acceptance of goat milk and dairy products compared to bovine milk and dairy products. Of total 440 respondents, 24.2 % had never consumed goat milk with significant positive impact (p<0.05) of age on consumption was found. Among, respondents, mostly the young population (18-25 years) does not consume goat milk. The study identified the odour (42.3 %) and taste (22.5 %) as the main barriers for consuming goat milk. In regard to purchasing, more than half of interviewed respondents do not buy goat milk and dairy products (67 % and 70.5 %, respectively) while the rest respondents expressed very low purchasing frequency. Health benefits represent the most important reason for potential consuming goat milk and dairy products (66.5 %). On the other hand, the main motives for purchasing bovine milk and dairy products are taste and quality (55.5 %). In particular, the oldest surveyed population (40-55 years) seemed to be the most positive group toward goat milk and the most interested in the product’s nutritional value and its health impact. The main category of goat dairy products purchased among surveyed respondents was cheese. These findings suggest that for better positioning on the market and for producing price-competitive products goat milk and dairy products should be more clarified as either quality products or products with added value or as products with unique health benefits.

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The Health Benefits of Milk and Dairy Products – by International Dairy Federation (IDF)

International Journal of Dairy Technology ◽

10.1111/j.1471-0307.2008.00395.x ◽

2008 ◽

Vol 61 (2) ◽

pp. 213-214 ◽

Cited By ~ 2

Author(s):

ALICE A COTTER

Keyword(s):

Dairy Products ◽

Health Benefits ◽

International Dairy Federation ◽

Milk And Dairy Products

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

10.20944/preprints202108.0097.v1 ◽

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.

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