scholarly journals EVALUATION OF AVERAGE DAILY CONSUMPTION OF DAIRY PRODUCTS BY STUDENTS

2018 ◽  
Vol 18 (4) ◽  
pp. 13-19 ◽  
Author(s):  
L.B. Yeltsova ◽  
S.T. Omel’chuk ◽  
A.A. Petrosyan
Keyword(s):  
Medical Students ◽  
Dairy Products ◽  
Cottage Cheese ◽  
Daily Consumption ◽  
Milk Products ◽  
Sour Milk ◽  
Daily Diet ◽  
Sour Cream ◽  
Junior Students ◽  
Hard Cheese

The conscious daily choice of the healthy food contributes to preserving health and high working capacity, including mental performance. Milk and sour-milk products make up the essential part of students’ daily diet needed to supply the body with all necessary nutrients and energy. The aim of this study is to assess daily consumption of milk and sour-milk products in order to correct the students’ diet. Materials and methods: Using the questionnaire [6], the authors questioned medical students and analyzed obtained results on the medical students’ dietary habits. The study involved the 2nd, 4th and 6th study year students of O. Bogomolets National medical university. The survey participation was voluntary by obtaining prior consent from students. The sample was  selected randomly. The sample includes 858 respondents, 570 female and 288 male students aged 18-25 years. Results: The study represents the results of comparative assessment of the recommended daily consumption of milk and sour-milk products with their real consumption. The authors have evaluated daily consumption of such dairy products as milk, kefir, yoghurt, sour cream, butter, hard cheese and cottage cheese. The consumption of milk, kefir, yoghurt and sour cream was estimated by the following grading: “I don’t consume these products”, “I consume not more than 250 ml of such products daily”, “I consume 250-400 ml of such products daily”, “I consume more than 400 ml of these products daily”. The consumption of hard cheese was evaluated by the grading: “I don’t consume it”, “I consume not more than 10g daily”, “ I consume about 10-20g of it daily”, “I consume more than 20g of it daily”; cottage cheese: “I don’t consume it at all”, “I consume not more than 100g daily”, “I consume 100-200g of it daily”, “I consume more than 200g of it daily”; butter: “I don’t consume it”, “I consume not more than 15g of it daily”, “I consume more than 15 g of it daily”. The study has found that one third of the respondents do not consume whole milk, regardless of sex and the year of study. Less than 20% of respondents daily consume 250-400 ml of milk. Half of the junior student respondents do not consume sour-milk products at all regardless of sex.  20% of the junior students and 20-30% of the senior respondents consume 250-400 ml of sour-milk products daily irrespective of sex. No more than one third of respondents irrespective to sex or year of study consume 10-20g of hard cheese daily. 100-200g of cottage cheese (low-fat) is usually included into the daily diet of 10-30% respondents, and there is dependency on the sex and year of study. The high-fat cottage cheese is not eaten by a half of the respondents irrespective to the sex and year of study; while 10% of junior students and 20% of senior students regardless of the sex include 100-200g of it in their daily diet. About 20% of male respondents irrespective their year of study and 30% of female respondents do not eat butter at all. Conclusions. The results obtained show numerous deviations from national recommendations on healthy nutrition and point out existing risks of the nutritional deficiencies, alimentary and alimentary-dependent diseases. The students’ youth diet and the attitude toward the healthy diet require serious correction.

Aflatoxin M1: Analysis in Dairy Products and Distribution in Dairy Foods Made from Artificially Contaminated Milk

1974 ◽  
Vol 57 (4) ◽  
pp. 847-851 ◽  
Author(s):  
Robert D Stubblefield ◽  
Gail M Shannon
Keyword(s):  
Lactic Acid ◽  
Organic Acids ◽  
Dairy Products ◽  
Cottage Cheese ◽  
Aflatoxin M1 ◽  
Milk Products ◽  
Dairy Foods ◽  
Direct Addition ◽  
Cheese Products

Abstract A published method to determine aflatoxin M1 in fluid and concentrated milks was refined to permit assays of a wider range of dairy products. Milk products that were spiked with aflatoxin Mx were processed with commercial dairy cultures, rennet, and organic acids to make several cheeses and butter. Cheeses that were representative of various curd-precipitation methods or high cooking temperatures were included. When milk was set with lactic acid cultures and small quantities of rennet to produce short-set cottage cheese or heated with lactic acid starter to prepare ricotta cheese, about 71–74% of the aflatoxin M1 was recovered in the whey fractions. Nearly equal quantities of M1 were detected in curds and whey from long-set, acidprecipitated cottage cheese and from rennetprecipitated cheeses, such as colby, cheddar, and swiss. Results were similar with queso bianco cheese products that were produced by direct addition of organic acids. According to analysis, only 16% of the available M1 was in the butter while the remainder was in the buttermilk.

scholarly journals Microbial Properties of Milk and Traditional Fermented Milk Products in Ethiopia: A Review

2020 ◽  
Author(s):  
Mihret Frew ◽  
Kiros Abebe
Keyword(s):  
Value Chain ◽  
Dairy Products ◽  
Fermented Milk ◽  
Vital Role ◽  
Control Measures ◽  
Cottage Cheese ◽  
Traditional Practice ◽  
Milk Products ◽  
Microbial Properties ◽  
Fermented Milk Products

Milk and milk products play a vital role in human nutrition all over the world. In addition to being a nutritious food for humans, milk and milk products provide a favorable environment for the growth of spoilage and pathogenic microorganisms. Thus, this paper aims to review the microbial properties of milk and fermented milk products produced in different parts of Ethiopia. Microbial contamination may generally occur from within the udder, exterior to the udder, from the surface of milk handling and storage equipment and the traditional practice. The status of the cleanliness of the milkers could be the primary sources of the initial milk contamination. The reviewed dairy products are Milk, Ergo (naturally fermented milk), Kibe (traditional butter), Arera (defatted sour milk) and Ayib (Ethiopian cottage cheese). The existing microbial quality of dairy products produced in the rural part of Ethiopia was poor and did not meet the acceptable quality requirements. The problem was compounded from limited knowledge of the hygienic production, processing and handling of dairy products coupled with inadequate dairy processing infrastructures. Strict hygienic control measures along the value chain to improve the hygienic conditions of milk starting from production to consumption are necessary to provide safe products to the consumer. 

scholarly journals Technological and Sensory Quality and Microbiological Safety of RIR Chicken Breast Meat Marinated with Fermented Milk Products

Animals ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 3282
Author(s):  
Zofia Sokołowicz ◽  
Anna Augustyńska-Prejsnar ◽  
Józefa Krawczyk ◽  
Miroslava Kačániová ◽  
Maciej Kluz ◽  
...  
Keyword(s):  
Dairy Products ◽  
Fermented Milk ◽  
Physical Characteristics ◽  
Aerobic Bacteria ◽  
Breast Meat ◽  
Milk Products ◽  
Sour Milk ◽  
Fermented Dairy Products ◽  
Fermented Dairy ◽  
Fermented Milk Products

The aim of the study was to determine the effect of marinating with fermented milk products (buttermilk and sour milk) on the physical characteristics, microbiological quality, and sensory acceptability of Rhode Island Red (RIR) hen meat after the first year of laying use. The hen breast meat was marinated with fermented dairy products, buttermilk and sour milk, by the immersion method for 12 h at 4 °C. The assessed features included the quality of raw and roasted marinated and non-marinated meat in terms of physical characteristics (marinade absorption, water absorption, pH, L*, a*, b* colour, shear strength, texture profile analysis (TPA) test), microbiological parameters, and sensory characteristics. Bacteria were identified by the mass spectrometry method (MALDI-TOF MS Biotyper). Marinating meat with fermented dairy products lightened the colour, decreased the value of shear force, reduced hardness and chewiness, and limited the growth of aerobic bacteria and Pseudomonas spp. Additionally, after heat treatment, the number of identified aerobic bacteria families in the marinated in buttermilk and marinated in sour milk groups was smaller than in the non-marinated muscle group. The sensory evaluation showed a beneficial effect of marinating with buttermilk and sour milk on the tenderness, juiciness, and colour of roasted meat.

scholarly journals From Home-produced to Store-bought- How Lifes Changing: Consumption of Milk and Milk Products through Decades

2021 ◽  
pp. 59-67
Author(s):  
Yamini Bhatt ◽  
Kalpana Kulshrestha
Keyword(s):  
Rural Areas ◽  
Cottage Cheese ◽  
Survey Method ◽  
Consumption Pattern ◽  
Sample Population ◽  
Age Group ◽  
Daily Consumption ◽  
Cross Sectional ◽  
Milk Products ◽  
At Home

Aims: This study aimed present a comprehensive picture of trends in the consumption pattern of milk and milk products with the objective to determine the shift in their consumption through different decades and locations.  Study Design: Cross-sectional study Methodology: The study was conducted in Garhwal region of Uttarakhand. The sample population comprised of both male and female subjects between the age group of 15 years to 55 onwards. The respondents were categorized into three age groups range as- 15-35 years, 36-55 years, and above 56 years. Starting from the age of 5 years, each age group is also categorized decade-wise. Being descriptive in nature the study was carried out through a field survey method using face-to-face interviews.  Results: The results showed that during earlier decades, milk was consumed daily by the majority of the population depending upon the fact that it was produced by the domesticated cattle and easily available. However, a high frequency of daily consumption was observed among the 15-35 years of age group, though it was more of purchased from store or dairy. Curd, however, was earlier prepared by milk produced at home, now mostly prepared at home from milk bought from stores or dairy. The practice of preparing buttermilk and butter/ghee milk products daily from the milk produced by domesticated cattle is experiencing a great drop, especially in the rural areas. Paneer (Indian cottage cheese) has got popular in the past few decades, though its consumption is highly dependent upon the location and economic condition of the household.  Conclusion: There is a great need for promoting cattle rearing and dairy farming for increasing production and consumption of home-produced healthy products from milk. Making people aware of the dietary requirements of milk and milk products during various life stages is also of prime importance.

scholarly journals Technological aspects of production of cream cheese with spinach powder

2019 ◽  
Vol 21 (91) ◽  
pp. 157-161
Author(s):  
O. I. Melnyk ◽  
O. V. Nemirich ◽  
A. V. Gavrish ◽  
P. M. Gavrilchenko
Keyword(s):  
Trace Elements ◽  
Chemical Composition ◽  
Dairy Products ◽  
Control Sample ◽  
Raw Material ◽  
Cream Cheese ◽  
Milk Products ◽  
Biological Value ◽  
Sour Milk ◽  
Functional Scheme

The article proposes a fundamentally new formulation and technology of production of sour milk soft cheese of high biological value, enriched with vitamins, trace elements, and the addition of spinach powder. The generalized functional scheme of cheese production of sour milk soft is provided. The high biological value of cheese obtained by the proposed method is due to the chemical composition of the main components. As a component, it was proposed to use finely divided spinach powder (9 ... 20 microns) obtained by drying with mixed heat supply, with a 7% mass fraction of moisture. This powder has a neutral smell, but with a pronounced taste of spinach, a sweet flavor, a green tint. The healing effect of spinach powder is due to the high content of inulin-based polysaccharides, the presence of pectin substances, B vitamins, and vitamin C, the most important trace elements: iron, silicon, potassium, phosphorus, calcium, magnesium, manganese, zinc, copper, and nickel. In this work, improvement of the physical and chemical properties of cream cheese enriched with spinach powder, improvement of the organoleptic properties of cheese, determination of the ability of the spinach powder to absorb the moisture content of the microstructure of the spinach powder of the control sample and in the frozen state. As a result of the research, the use of the recipe components of the new combined milk products on the milk-based basis was substantiated, the formulations were determined and a scale scale was developed for assessing their quality. In addition, the expert method evaluates the quality of combined baking dairy products of high biological value for organoleptic parameters. Taking into account all the abovementioned, it is obvious that the improvement of the recipes of traditional sour-milk products can be accomplished by adding spinach powder and fillers to the main raw material, which makes it possible to create new combined dairy products of high biological value for rational nutrition, as well as to expand the range of existing dairy products in order to meet the growing needs. population. Further research is expected to study the chemical composition of the new dish and the prospects of using the cream as a finishing semi-finished product for flour confectionery products.

scholarly journals Consumption of Dairy Products and the Risk of Developing Breast Cancer in Polish Women

Nutrients ◽  
2021 ◽  
Vol 13 (12) ◽  
pp. 4420
Author(s):  
Bożena Wajszczyk ◽  
Jadwiga Charzewska ◽  
Dariusz Godlewski ◽  
Brunon Zemła ◽  
Elżbieta Nowakowska ◽  
...  
Keyword(s):  
Breast Cancer ◽  
Postmenopausal Women ◽  
Dairy Products ◽  
Premenopausal Women ◽  
Cancer Registries ◽  
Cottage Cheese ◽  
Total Consumption ◽  
Dairy Consumption ◽  
The Relationship ◽  
Hard Cheese

Lack of consistency in the relationship between dairy products consumption and breast cancer (BC) risk motivated us to evaluate this association in a case-control study of BC among Polish women. The study includes 1699 women 26–79 years of age, 823 BC cases identified in Cancer Registries and 876 randomly selected controls from the national population registry. Using a validated, semiquantitative food frequency questionnaire (FFQ), the consumption of dairy products was collected for a time period of 10–15 years prior to BC diagnosis. We used logistic regression, adjusting for potential confounders, to assess the relationship between total dairy consumption as well as individual dairy groups of milk, cottage cheese and hard cheese and BC risk for premenopausal and postmenopausal women. For total consumption, a significant decrease in BC risk was observed with increased consumption of one serving/week, OR trend = 0.98, 2% decrease in risk, for premenopausal women only. For milk, a significant decrease in BC risk was observed for an increase in consumption of one glass/week, OR trend = 0.95, 5% decrease, in both strata of menopause. In contrast, for hard cheese, a significant increase in the risk of 10% was observed only in premenopausal women, OR trend = 1.10. Cottage cheese consumption significantly reduced BC risk by 20%, OR trend = 0.80, for an increase in one serving/week for postmenopausal women only. Our results show that individual dairy products have a statistically significant but bi-directional relationship with BC risk, which differs for premenopausal and postmenopausal women.

scholarly journals Trimethylamine-N-Oxide Postprandial Response in Plasma and Urine Is Lower After Fermented Compared to Non-Fermented Dairy Consumption in Healthy Adults

Nutrients ◽  
2020 ◽  
Vol 12 (1) ◽  
pp. 234 ◽  
Author(s):  
Kathryn J. Burton ◽  
Ralf Krüger ◽  
Valentin Scherz ◽  
Linda H. Münger ◽  
Gianfranco Picone ◽  
...  
Keyword(s):  
Dairy Products ◽  
Fermented Milk ◽  
Healthy Adults ◽  
Faecal Microbiota ◽  
Daily Consumption ◽  
Milk Products ◽  
Dairy Consumption ◽  
Plasma And Urine Samples ◽  
16S Rrna Metagenomics ◽  
Fermented Dairy

Trimethylamine-N-oxide (TMAO) can be produced by the gut microbiota from dietary substrates and is associated with cardiovascular disease. While dairy products contain TMAO precursors, the effect of fermented dairy on TMAO metabolism remains unclear. We used plasma and urine samples collected for two randomised cross-over studies to evaluate the effects of fermented dairy consumption on TMAO metabolism. In Study 1, thirteen healthy young men tested a yogurt and an acidified milk during postprandial tests and a two-week daily intervention. In Study 2, ten healthy adults tested milk and cheese during postprandial tests. TMAO and five related metabolites were measured in plasma and urine by LC-MS/MS and NMR. Faecal microbiota composition was assessed in Study 1 (16S rRNA metagenomics sequencing). Fermented milk products were associated with lower postprandial TMAO responses than non-fermented milks in urine (Study 1, p = 0.01; Study 2, p = 0.02) and in plasma, comparing yogurt and acidified milk (Study 1, p = 0.04). Daily consumption of dairy products did not differentially affect fasting TMAO metabolites. Significant correlations were observed between microbiota taxa and circulating or urinary TMAO concentrations. Fermentation of dairy products appear, at least transiently, to affect associations between dairy products and circulating TMAO levels.

VETERINARY-SANITARY ASSESSMENT OF THE QUALITY AND SAFETY OF MILK AND DAIRY PRODUCTS PRODUCED IN INDIVIDUAL FARMS OF THE TVER REGION

2019 ◽  
Vol 1 (1) ◽  
pp. 25-30
Author(s):  
Z. N. Menshikova ◽  
◽  
O. A. Boykova ◽  
N. V. Pchela ◽  
◽  
...  
Keyword(s):  
Dairy Products ◽  
Raw Material ◽  
Cottage Cheese ◽  
Quality And Safety ◽  
Physico Chemical ◽  
Tver Region ◽  
Sour Cream ◽  
Safe Food ◽  
Milk And Dairy Products ◽  
Private Farm

The article presents the results of a study of the quality and safety of raw cow's milk, sour cream and cottage cheese, produced in a private farm in the Tver region. In the course of the work, regulatory documents were studied and organoleptic and physico-chemical researches were performed. In order to determine the food safety of dairy products, microbiological studies were conducted: QMAFAnM, the content of somatic cells and inhibitory substances, the number of Salmonella, coliforms, lactic acid microorganisms and S. aureus were determined). On the basis of the obtained results, it was established that the investigated milk can be allowed for sale and is quality raw material for the production of dairy products. Sour cream and cottage cheese from private production are benign, microbiologically pure and safe food.

Intake of fruit, vegetables and milk products and correlates among school boys in Saudi Arabia

2018 ◽  
Vol 0 (0) ◽  
Author(s):  
Ali Saad R. Alsubaie
Keyword(s):  
Saudi Arabia ◽  
Dairy Products ◽  
Intervention Program ◽  
Daily Basis ◽  
Dietary Behaviors ◽  
Daily Consumption ◽  
Cross Sectional Survey ◽  
School Students ◽  
Cross Sectional ◽  
Milk Products

Abstract Background Healthy dietary behaviors have a significant impact on children’s health and development. Diets high in fruit and vegetables demonstrate a strong and consistent pattern for decreasing the risk of and providing benefits against cardiovascular disease, diabetes, obesity and many cancers. Yet, little is known about the pattern of fruit, vegetables and dairy products consumption among children in Saudi Arabia. Objectives The aim of this study was to investigate the consumption of fruit, vegetables and milk products and their dietary correlates among school boys in Saudi Arabia. Materials and methods A multistage stratified cluster cross-sectional survey, using a pre-tested questionnaire was conducted among school-children. The study sample comprised of 725 school students from ten randomly selected schools in Saudi Arabia. Results All surveyed schools (100%) neither provide nor sell fruit, fresh juices or vegetables on their premises. During regular weekdays, the majority of the children did not consume fruit (69%) and vegetables (71.4%) on daily basis. More than one third (32.4%) of the children did not consume dairy products daily. The daily consumption of fruit and dairy products were associated with young age [odds ratio (OR) = 1.5, confidence interval (CI): 1.1–2.2, p = 0.040] and (OR = 2.4, CI: 1.6–3.7, p = 0.001), respectively. Daily consumption of fruit was positively associated with daily consumption of vegetables (OR = 6.6, CI: 4.5–9.5, p = 0.001). Also, daily consumption of vegetables was positively associated with daily consumption of dairy products (OR = 1.5, CI: 1.1–2.2, p = 0.040) and inversely correlated with daily consumption of sweets (OR = 0.6, C.I: 0.4–0.9, p = 0.012). Moreover, the daily consumption of dairy products was associated with consuming high fat food daily (OR = 1.7, CI: 1.2–2.4, p = 0.002). Conclusion The findings indicated that a high percentage of children in Saudi Arabia had an unhealthy low consumption of fruit, vegetables and milk products. Thus, an intervention program to promote healthy dietary patterns is highly recommended. Improving school environments and establishing school-based nutrition programs are extremely needed to promote healthy dietary behaviors among this age group.

scholarly journals Actual aspects of feeding management for preschoolers

2021 ◽  
Vol 100 (7) ◽  
pp. 724-729
Author(s):  
Natalia V. Tapeshkina ◽  
Elena V. Koskina ◽  
Nadezhda V. Yagnyukova ◽  
Tatyana G. Korsakova ◽  
Tatyana D. Logunova
Keyword(s):  
Dairy Products ◽  
Cottage Cheese ◽  
Comparative Characteristic ◽  
Regulatory Requirements ◽  
Normative Documents ◽  
Feeding Management ◽  
Children's Nutrition ◽  
Calcium Phosphorus ◽  
Sour Cream ◽  
Milk And Dairy Products

The purpose of the study was a comparative assessment of the actual diet of preschoolers, taking into account changes in the requirements of sanitary legislation on the organization of public catering. Materials and methods. Nutrition was assessed based on a study of the menu-layouts of two-week implemented menus in 4 preschool organizations. The analysis of children’s diets’ nutritional and biological value was carried out according to the leading indices of normative documents and legislative acts. A comparative characteristic of the actual food set was carried out, taking into account the changes in the requirements, the sanitary and epidemiological rules, and norms of SanPiN 2.3 / 2.4.3590-20 that had come into effect again. Results. The structure of the food set sold to children in the preschool organization was irrational. The optimal consumption (from 94 to 104% of the norm) of primary food products (meat, poultry, milk and dairy products, cottage cheese, sour cream, eggs) was established. The disadvantage of the menus under analysis was the deficit in the food assortment of rye bread, fish, fruit, leftover pasta, sugar, confectionery, and the presence of products excluded from the new food set (sausages). The nutritional and energy value of children’s diets was sufficient compared to the norms of physiological needs. However, there was an imbalance in both macro and micronutrients, especially calcium, phosphorus, and magnesium. Conclusion. According to the menu-layouts in children’s institutions, evaluation of children’s nutrition showed that they did not comply with both the previously existing and newly introduced regulatory requirements for indices of food supply and the chemical composition of rations. The needs of the recently entered sanitary rules and norms for feeding organizations were not considered when drawing up the menu in institutions. Revision of the food set requires making adjustments to the technological charts for baby nutrition and the elaboration of guidelines for developing menus in new conditions.

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