Still, some people are allergic to milk proteins or intolerant to milk sugar (lactose). Homogenization — the process of breaking the fat globules in milk into smaller units — has no known adverse health effects. As a public health strategy, fortifying milk products with vitamin D is common and even mandatory in some countries.

A meta-analysis of 7 studies that included ~45,000 participants, of whom 11,500 were hypertensive (70), reported a significantly inverse association between low-fat dairy consumption and hypertension risk. Finally, data from the EPIC (European Prospective Investigation into Cancer and Nutrition) study relative to 16,835 healthy and 12,403 diabetic participants (part of the larger 340,234 participant cohort) of 8 European nations confirmed the inverse association between cheese and fermented dairy consumption and incidence of diabetes. A prospective 10-y study in 37,185 women (i.e., the Women’s Health Study) reported an inverse correlation between milk and dairy consumption and risk of diagnosed diabetes (28). However, no beneficial effect of increasing dairy consumption on body weight and fat loss was seen in long-term studies or in studies without energy restriction, which calls for caution in attributing milk to slimming properties. A recent meta-analysis (45) that reviewed the effect of 29 randomized clinical trials comprising 2101 cases confirmed the weight-loss effect of milk and dairy products when incorporated into hypocaloric diets.

Liquid whey consists approximately 93% of water and contains almost 50% of total solids present in the milk of which lactose is the main constituent. Small and medium size dairy companies do not have equipment and structure to process whey and second cheese whey. Researchers from different corners of the world have developed many fermented and non-fermented drinks, alcoholic and non-alcoholic beverages, sports/energy drinks, as well as dairy and bakery products. High value whey based ingredients has received much more attention in food industry due to its exceptional functional and nutritional properties. There has been a continuous increase in dry whey production due to advances in processing technologies such as ultra filtration, reverse osmosis and nanofiltration process. It is a well-known fact that whey proteins possess admirable nutritional and functional components, such as essential amino acids, bioactive peptides, antioxidants and immunopotentiators.

Sustainable Animal Feed

It encompasses both the raw milk itself and the wide range of products made from it. Whether you rely on milk or yogurt for your overnight oats or cheese for your taco, there are countless ways to benefit from dairy in everyday life. Dairy products are truly versatile and take a variety of forms—from foods you can bite into or eat with a spoon and beverages you can sip or slurp. In the EU, dairy is responsible for 27% of all diet related emissions, on average, while plant-based milks cause 2.5–4.5 times fewer emissions. Some are concerned about how often the dairy cattle must remain pregnant, how calves are separated from their mothers, how dairy cattle are housed, and how dairy production affects the environment. In 2017, the AMA stated that there is no high-quality clinical evidence that cheese consumption lowers the risk of cardiovascular disease.

Therefore, in most cases, whey ends up as agro-industrial waste. All these make the use of whey economically difficult for small and medium manufacturers. Whey-derived bioactive components have antimicrobial, anti-inflammatory, and antioxidant properties hence the functional quality for the health-conscious consumer. More stringent environmental regulations joined to producers’ awareness, highlights the need to transform whey into less polluting effluents.

Milk Components with Putative Functional Properties

It is noteworthy that these molecules are abundant in human milk and have been proposed as important for child development. Oligosaccharides are composed of a lactose core bound to lactose-amine units via β1–3 or β1–6 links and carrying fucose or sialic acid in their terminal position (172, 174, 175). Even though bovine milk contains only trace amounts of these beneficial components (172), some researchers are working toward producing human milk oligosaccharides in transgenic animals (173). Recently, several oligosaccharides have been categorized in milk and have been suggested as potentially bioactive ingredients.

  • Small and medium size dairy companies do not have equipment and structure to process whey and second cheese whey.
  • Composition and characteristics of whey are depending on the production technology of the end product and on the quality of the used milk.
  • In South America alone, milk production reached 61.8 million tons in 2017 .
  • Milk consists of water, carbohydrate (in the form of lactose, a type of natural sugar), fat (unless non-fat), vitamins, minerals and protein.
  • One of the whey drinks proposed is whey beer made from deproteinized whey (as a byproduct of sweet cheese fabrication).
  • Flavor intensity was not affected by the addition of whey proteins .
  • The former are bioactive peptides (64–66) that are formed from proteins via the actions of the microbiota and gastrointestinal enzymes and which are abundant in fermented dairy products (67).

Goat milk has about the same nutrient composition as cow’s milk, but it differs in several characteristics. The composition of milk varies among mammals, primarily to meet growth rates of the individual species. In general, the type of feed only slightly affects the composition of milk, but feed of poor quality or insufficient quantity causes both a low yield and a low percentage of total solids. Many factors influence the composition of milk, including breed, genetic constitution of the individual cow, age of the cow, stage of lactation, interval between milkings, and certain disease conditions. In contrast, many “solid” foods, such as tomatoes, carrots, and lettuce, contain as little as 6 percent solids.

On the basis of current evidence, the effects of casein—particularly isolated casein, separated from other components of dairy that often work synergistically—cannot be generalized to all forms of milk protein, much less all forms of animal protein. Avalos et al. (118) also performed a 16-y prospective study in 751 men and 1008 women from San Diego, CA, and reported a multivariate analysis that showed how women who consumed the highest amounts https://protectin.no/2025/12/02/permanent-differences-permanent-mark-the-untold/ of low-fat dairy exhibited higher CVD risk. This is partly because milk has a relatively low glycemic index due to dairy proteins, in particular casein, which exhibit insulinogenic properties and facilitate glycemic regulation through a mechanism involving elevation of certain plasma amino acids and stimulation of incretins (58). Indeed, the authors hypothesized that, when these beneficial actions are confirmed, dairy products could be enriched with this FA (55).

Colorectal cancer

  • Ghee residue has been utilized for preparing burfi by mixing it with skim milk powder (SMP), khoa, chocolate, and sugar .
  • Incorporating these dairy delights into your meals not only enhances taste but also supports your health in numerous ways.
  • ” campaign with celebrities donning milk mustaches spread this message as well.
  • Comparison of milk with other foods in the diet can affect study results.
  • Skimmed milk powder is produced by removing the fat and water content from milk.
  • The average yield of ghee residue was maximum (12%) in direct creamery (DC) method followed by almost the same yield in creamery butter (CB) and desi butter (DB) methods, that is, 3.7%.

Another nutritional advantage of whey protein is that it has a high level of leucine (11.8% of total protein), which is important in sports supplementation when the objectives are muscle repair and growth. Taking into account that whey contains 90% milk water and is discarded without use, it is surprising that no further efforts are made to avoid the waste of such a volume of water. The whey-based culture medium (whey, (NH4)2SO4 and K2PO4) was supplemented with 20 μg/ml of Na2SeO3.

Dairy Products & Foods

The disposal of a high volume of waste-containing proteins is becoming increasingly challenging in a society that is aware of what is happening in the environment. Due to their high organic content, these by-products can cause serious environmental problems if discarded without appropriate treatment. Buttermilk, rich in phospholipids, has been shown to improve moisture and yield in cheese, enhancing sensory properties up to 40% in some cheese types.

Flavor intensity was not affected by the addition of whey proteins . Whey protein concentrates are used as fat replacers in processed cheese, and they reduce the hardness of the cheese . The influence of whey protein incorporation in processed cheese on its functional and sensory properties has been extensively studied. Addition of whey proteins increases the yield but may result in a slightly poor flavor and texture . The barrier layer contains whey protein isolates supplemented with plasticizers, and the active layer contains antimicrobials or antioxidants to extend the shelf life of the packaged food. They have excellent mechanical properties that provide durability when used as coatings on food products, films separating layers of heterogeneous foods, or films formed into pouches for food ingredients.

Proper processing of dairy by-products, including whey or buttermilk, can be useful to produce biofuels such as biogas or bioethanol. Dairy by-products are the secondary products or residual materials that are obtained during the processing of milk and dairy products. Milk and dairy products details are extensively discussed in this site, which is full of resources related to milk and https://plaza11-11.com/horizontal-analysis-overview-key-metrics-example/ great recipes to prepare delicious dairy products. Dairy products made from milk include cheese, yogurt, butter, and cream.

In 2 European studies (154,155), the inverse association between milk use and colorectal cancer was confirmed. However, calcium would also interact with vitamin D and with insulin-like growth factor 1, in turn increasing the risk of prostate cancer (142, 153). This putatively protective effect of dairy intake has been ascribed to the milk content of potentially chemopreventive compounds such as calcium, vitamin D, conjugated linoleic acid, etc. (152). No association between milk and fermented milk consumption and colorectal cancer was reported (141). Within the context of neuroprotection and cognitive decline, a recent interesting study by Birnie et al. (139) prospectively analyzed milk consumption during infancy and cognitive function later in life.

Traditionally, demand is for liquid milk in urban centres and fermented milk in rural areas, but processed products are becoming increasingly important in many countries. By volume, liquid milk is the most consumed dairy product throughout the developing world. Demand for milk and milk products in developing countries is growing with rising incomes, population growth, urbanization and changes in diets.

‘Quality really matters’: why the organic food market is booming again

This section focuses on the processing of cow’s milk and milk products unless otherwise noted. Whey is one of two major high-quality proteins naturally found in cow’s milk. The Dietary Guidelines for Americans, or DGA, recommends eating dairy foods every day because of their association with health promotion and disease prevention. In addition, the protein, zinc, selenium and vitamins A and D found in every cup of milk help support a healthy immune system.

Acid whey is formed when lactic acid bacteria are added to milk, and sweet whey is formed when the coagulation process is started by adding chymosin. Whey is the remaining liquid that is produced after milk has been curdled and strained during the manufacturing of hard and semihard cheese. While in Argentina, Mexico, Chile, and Colombia, the cheese and butter markets are more important than fluid milk as it is shown in Table 1. The researcher, a by products of milk UK geochemistry, concluded that the container constituted evidence that prehistoric farmers used the ceramic as sieves to separate milk solids from whey.

In Brazil, fluid milk market predominates over manufacturing dairy products. The dairy industry generates several by-products that contain vast amounts of compounds, including proteins that are of industrial importance and for which new uses are being sought. Nowadays, due to their nutritional quality, whey products have gained a prominent position among healthy food products. Whey contains approximately 7% dry matter, comprising 70-72% lactose and 8-10% whey proteins, predominantly sourced from cow milk processing. The applications of such high protein tailor-made https://livspace.tenvelop.com/2024/04/01/historical-cost-principle-tracking-financial-2/ ingredients in dairy and food products have been discussed in the review paper.