DOCSLIB.ORG

Functional Dairy Products Related Titles from Woodhead’S Food Science, Technology and Nutrition List

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Functional Dairy Products Related Titles from Woodhead’S Food Science, Technology and Nutrition List Functional dairy products Related titles from Woodhead’s food science, technology and nutrition list: Dairy processing: maximising quality (ISBN 1 85573 676 4) With its distinguished international team of contributors, Dairy processing summarises key developments in the field and how they enhance dairy product safety and quality. The first part of the book discusses raw milk composition, production and quality. Part 2 reviews developments in processing from hygiene and HACCP systems to automation, high pressure processing and modified atmosphere packaging. The final part of the book considers developments for particular products such as fermented dairy products and cheeses. Chilled foods (ISBN 1 85573 499 0) The first edition of Chilled foods quickly established itself as the standard work on key quality issues in this sector of the food industry. This major new edition is set to consolidate and extend that reputation. It has been comprehensively revised and updated and includes four new chapters on the subject of raw material selection. The editors introduce this important new collection with a discussion of the key trends and influ- ences in the various sectors of the chilled foods market. Subsequent chapters then look at the key safety and quality issues in the manufacture of chilled foods. ‘This book lives up to its title in reviewing a major section of the food industry’ International Food Hygiene Yoghurt: science and technology (ISBN 1 85573 399 4) In its first edition, this book quickly established itself as the essential reference tool and only comprehensive book available in its field for both industry professionals and those involved in related fields of research. This completely revised and updated second edition is 40% longer than the first and includes developments such as the new ‘bio- yoghurts’ as well as all other recent changes and technological developments in the industry including: the production of strained yoghurt by ultrafiltration, the latest developments in mechanisation and automation and the implementation of HACCP. ‘This second edition is very informative, condensed and has the expected high scientific level. The numerous figures and tables illustrate the presented material clearly; the reference lists are very extensive … a standard work for both industrial professionals and those involved in applied research.’ Nahrung Details of these books and a complete list of Woodhead’s food science, technology and nutrition titles can be obtained by: • visiting our web site at www.woodhead-publishing.com • contacting Customer services (e-mail: [email protected]; fax: +44 (0) 1223 893694; tel.: +44 (0) 1223 891358 ext. 30; address: Woodhead Publishing Ltd, Abington Hall, Abington, Cambridge CB1 6AH, England) If you would like to receive information on forthcoming titles in this area, please send your address details to: Francis Dodds (address, tel. and fax as above; e-mail: [email protected]). Please confirm which subject areas you are interested in. Functional dairy products Edited by Tiina Mattila-Sandholm and Maria Saarela CRC Press Boca Raton Boston New York Washington, DC Cambridge England Published by Woodhead Publishing Limited, Abington Hall, Abington Cambridge CB1 6AH, England www.woodhead-publishing.com Published in North America by CRC Press LLC, 2000 Corporate Blvd, NW Boca Raton FL 33431, USA First published 2003, Woodhead Publishing Ltd and CRC Press LLC © 2003, Woodhead Publishing Ltd The authors have asserted their moral rights. This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. Reasonable efforts have been made to publish reliable data and information, but the authors and the publishers cannot assume responsibility for the validity of all materials. Neither the authors nor the publishers, nor anyone else associated with the publication, shall be liable for any loss, damage or liability directly or indirectly caused or alleged to be caused by this book. Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, microfilming and recording, or by any information storage or retrieval system, without permission in writing from the publishers. The consent of Woodhead Publishing and CRC Press does not extend to copying for general distribution, for promotion, for creating new works, or for resale. Specific permission must be obtained in writing from Woodhead Publishing or CRC Press for such copying. Trademark notice: Product or corporate names may be trademarks or registered trade- marks, and are used only for identification and explanation without intent to infringe. British Library Cataloguing in Publication Data A catalogue record for this book is available from the British Library. Library of Congress Cataloging in Publication Data A catalog record for this book is available from the Library of Congress. Woodhead Publishing ISBN 1 85573 584 9 (book) 1 85573 691 8 (e-book) CRC Press ISBN 0-8493-1743-6 CRC Press order number: WP1743 Cover design by The ColourStudio Typeset by Ann Buchan (Typesetters), Middx, England Printed by TJ International, Padstow, Cornwall, England Contents List of contributors . xi 1 Introduction: classifying functional dairy products . 1 M. Saxelin, R. Korpela and A. Mäyrä-Mäkinen, Valio Ltd, Finland 1.1 Introduction . 1 1.2 Composition of milk . 1 1.3 Fermented milk products . 2 1.4 What do we mean by functional dairy products? . 5 1.5 Examples of functional dairy products: gastrointestinal health and general well-being . 6 1.6 Examples of functional dairy products: cardiovascular health . 10 1.7 Examples of functional dairy products: osteoporosis and other conditions . 13 1.8 Future trends . 14 1.9 Sources of further information and advice: links . 15 1.10 References . 15 Part I The health benefits of functional dairy products . 17 2 Cancer . 19 C. Gill and I. Rowland, University of Ulster, UK 2.1 Introduction . 19 2.2 The relationship between diet and cancer . 19 2.3 Colon carcinogenesis . 21 2.4 Colorectal cancer and dairy products . 23 2.5 Calcium . 23 2.6 Casein . 26 2.7 Whey . 28 vi Contents 2.8 Conjugated linoleic acid . 28 2.9 Sphingolipids . 29 2.10 Prebiotics and probiotics . 30 2.11 Mechanisms of anticarcinogenicity and antigenotoxicity for probiotics and prebiotics . 41 2.12 Future trends . 42 2.13 Sources of further information and advice . 43 2.14 Acknowledgement . 44 2.15 References . 44 3 Coronary heart disease . 54 J. Lovegrove and K. Jackson, The University of Reading, UK 3.1 Introduction . 54 3.2 Risk factors in coronary heart disease . 57 3.3 Relevant lipid particles . 61 3.4 Diet and coronary heart disease . 67 3.5 The effects of probiotics on coronary heart disease . 74 3.6 The effects of prebiotics on coronary heart disease . 80 3.7 The effects of synbiotics on coronary heart disease . 85 3.8 Future trends . 86 3.9 Sources of further information and advice . 87 3.10 References . 87 4 Osteoporosis . 94 R. Wood, Tufts University, USA 4.1 Introduction . 94 4.2 The epidemiology of osteoporosis . 94 4.3 Dairy products, calcium intake and calcium absorption . 98 4.4 Dairy products and osteoporosis . 100 4.5 Future trends: genetic markers of osteoporosis risk . 101 4.6 Future trends: redefining a nutritional prescription for optimal bone health . 102 4.7 Sources of further information and advice . 104 4.8 References . 104 5 Probiotics and the management of food allergy . 108 P.V. Kirjavainen, University of Turku, Finland 5.1 Introduction . 108 5.2 The mechanisms and symptoms of food allergy . 109 5.3 The prevalence of food allergy . 113 5.4 Probiotics and food allergy: the clinical evidence . 114 5.5 Mechanisms of action: gut microbiota composition and food allergies . 116 5.6 Infant development and allergic sensitisation . 119 5.7 Selecting the right probiotic . 123 5.8 Conclusion and future trends. 125 Contents vii 5.9 Sources of further information and advice . 125 5.10 References . 126 6 Dairy products and the immune function in the elderly . 132 H. Gill, Massey University, Palmerston North, New Zealand 6.1 Introduction . 132 6.2 The immune system . 133 6.3 Immunosenescence . 134 6.4 Nutrition and immune function in the elderly . 137 6.5 Bovine milk and immunomodulation . 139 6.6 Milk proteins . 139 6.7 Antibodies and other protective agents in milk . 145 6.8 Fermented dairy products and probiotic LAB . 148 6.9 Immunomodulatory effects of fermented milk products and LAB . 149 6.10 Future trends . 157 6.11 References . 158 7 The therapeutic use of probiotics in gastrointestinal inflammation . 169 F. Shanahan, University College Cork, Ireland 7.1 Introduction . 169 7.2 Bacteria in the gut . 170 7.3 Studying gut flora . 170 7.4 Gut flora.
Load more

Recommended publications
  • From “Viili” Towards “Termoviili”, a Novel Type of Fermented Milk
    Avens Publishing Group Inviting Innovations Open Access Research Article J Food Processing & Beverages December 2013 Vol.:1, Issue:2 © All rights are reserved by Alatossava T et al. AvensJournal Publishing of Group InviFoodting Innovations Processing & From “Viili” Towards Beverages “Termoviili”, a Novel Type of Fermented Milk: Characterization Tapani Alatossava*, Ruojie Li and Patricia Munsch-Alatossava Department of Food and Environmental Sciences, University of of Growth Conditions and Factors Helsinki, Finland *Address for Correspondence Tapani Alatossava, Department of Food and Environmental Sciences, for a Co-culture of Lactobacillus P.O. Box 66, FI-00014 University of Helsinki, Helsinki, Finland, Tel: +358 9 191 58312; Fax: +358 9 191 58460; Email: [email protected] Submission: 11 November 2013 delbrueckii and Geotrichum Accepted: 12 December 2013 candidum Published: 18 December 2013 determinants for the production of fermented milk products with different tastes and flavors [1,2]. Fermented milks are beneficial to Keywords: Viili; yoghurt; Lactobacillus delbrueckii; Streptococcus thermophilus; Geotrichum candidum; formic acid; milk heat treatment human health, conditioning the intestine environment, lowering the blood pressure, and reducing the risks of bladder cancer and colon Abstract cancer [3-8]. Nowadays, the increasing consumption of fermented The traditional Northern fermented milk product “Viili” is based on milks offers a potential market for novel fermented milk products [9]. the use of a starter comprising both mesophilic lactic acid bacteria (LAB) and Geotricum candidum mold strains for milk fermentation at Globally among the commercial fermented milk products, yogurt 18 to 20°C for about 20 hours. The goal of the present study was to is the most popular product.
    [Show full text]
  • Renewed Interest in Kefir, the Ancient Elixir of Longevity by Elinoar Shavit
    M E D I C I N A L M U S H R O O M S Step 1. Place fresh kefir grains in a Step 2. Leave covered at room tempera- Step 3. Pour through a sieve to retain container of fresh milk. ture for 24 hours. grains. Step. 4. Place kefir grains into a con- Step 5. Pour kefir beverage into a glass. Step. 6. Chill for better flavor. tainer of fresh milk. Renewed Interest in Kefir, the Ancient Elixir of Longevity by Elinoar Shavit Kefir is an Old World food that has been attributed with excep- toms of diarrhea and chronic constipation, and lower the risk of tional health promoting and curative properties since the begin- colon cancer have been popular, along with the perception that ning of recorded history. It is a tangy, slightly fizzy (about 1% commercial yogurt and kefir are inferior to those fermented at alcohol), fermented milk beverage that looks a little like yogurt. home from natural starters. While anecdotal accounts to support It is rich in protein, calcium, vitamin B12, niacin, and folic acid.9 such claims abound, they are usually tossed aside as unsubstanti- Kefir and yogurt were popular at the turn of the 20th century, ated. What most people are not aware of is that these and other when scientists first studied claims about their contribution to claims about the health promoting and therapeutic properties of better health and increased longevity. The current rise in popu- fermented milk products have been validated by sound, evidence- larity of these fermented beverages around the world has sparked based, scientific research.
    [Show full text]
  • “Viili” on the Adhesion of Probiotics and Pathogens to Intestinal Mucus
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Digital.CSIC J. Dairy Sci. 89:2355–2358 American Dairy Science Association, 2006. Short Communication: Effect of Exopolysaccharide Isolated from “Viili” on the Adhesion of Probiotics and Pathogens to Intestinal Mucus P. Ruas-Madiedo,*†1 M. Gueimonde,* C. G. de los Reyes-Gavila´n,† and S. Salminen* *Functional Foods Forum, University of Turku. Ita¨inen Pitka¨katu 4A, FIN 20014, Turku, Finland †Instituto de Productos La´cteos de Asturias (CSIC), Carretera de Infiesto s/n, 33300 Villaviciosa, Asturias, Spain ABSTRACT al., 1991) mediated by the stimulation of the mitogenic activity of B lymphocytes (Kitazawa et al., 1992). The strong ropy character of the Scandinavian fer- Probiotics have been defined as “viable microorgan- mented milk viili is conferred by the exopolysaccharides isms that exhibit a beneficial effect on the health of the (EPS) produced by lactococcal strains. These biopoly- host when they are ingested” (Salminen et al., 1998). mers can be responsible for some health benefits. We Strains of the genera Lactobacillus and Bifidobacterium have assessed the influence of the EPS fraction isolated are the most common probiotics used for human con- from commercial viili on the adhesion of some probiotics sumption; they can be present together with other lactic and pathogens to human intestinal mucus. Concentra- acid bacterial starters in commercial dairy products tions of viili EPS greater than 0.1 mg/mL promoted a (Playne et al., 2003; Talwalkar and Kailasapathy, 2004). decrease in adherence of Bifidobacterium lactis Bb12 One of the main criteria for the selection of probiotics is and Lactobacillus rhamnosus GG and this effect was the ability to adhere to the intestinal mucosa allowing dose-dependent.
    [Show full text]
  • The Interrelationships Between Lactose Intolerance and the Modern Dairy Industry: Global Perspectives in Evolutional and Historical Backgrounds
    Nutrients 2015, 7, 7312-7331; doi:10.3390/nu7095340 OPEN ACCESS nutrients ISSN 2072-6643 www.mdpi.com/journal/nutrients Review The Interrelationships between Lactose Intolerance and the Modern Dairy Industry: Global Perspectives in Evolutional and Historical Backgrounds Nissim Silanikove 1,*, Gabriel Leitner 2 and Uzi Merin 3 1 Biology of Lactation Laboratory, Institute of Animal Science, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel 2 National Mastitis Reference Center, Kimron Veterinary Institute, P.O. Box 12, Bet Dagan 50250, Israel; E-Mail: [email protected] 3 Department of Food Quality and Safety, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel; E-Mail: [email protected] * Author to whom correspondence should be addressed; E-Mail: [email protected]; Tel.: +972-8948-4436; Fax: +972-8947-5075. Received: 24 June 2015 / Accepted: 26 August 2015 / Published: 31 August 2015 Abstract: Humans learned to exploit ruminants as a source of milk about 10,000 years ago. Since then, the use of domesticated ruminants as a source of milk and dairy products has expanded until today when the dairy industry has become one of the largest sectors in the modern food industry, including the spread at the present time to countries such as China and Japan. This review analyzes the reasons for this expansion and flourishing. As reviewed in detail, milk has numerous nutritional advantages, most important being almost an irreplaceable source of dietary calcium, hence justifying the effort required to increase its consumption. On the other hand, widespread lactose intolerance among the adult population is a considerable drawback to dairy-based foods consumption.
    [Show full text]
  • The Evolution, Processing, Varieties and Health Benefits of Yogurt
    International Journal of Scientific and Research Publications, Volume 4, Issue 4, April 2014 1 ISSN 2250-3153 The evolution, processing, varieties and health benefits of yogurt W.A.D.V. Weerathilake*, D.M.D. Rasika*, J.K.U. Ruwanmali* and M.A.D.D. Munasinghe** * Department of Livestock & Avian Sciences, Faculty of Livestock Fisheries & Nutrition, Wayamba University of Sri Lanka, Makandura, Gonawila 60170, Sri Lanka **Faculty of Agriculture, University of Peradeniya, Peradeniya 20400, Sri Lanka Abstract- Yogurt or yoghurt is one of the most popular fermented producing bacteria, Lactobacillus bulgaricus and Streptococcus dairy products worldwide which has great consumer thermophilus [3].Yogurt should contain at least 3.25% of milk fat acceptability due to its health benefits other than its basic and 8.25% of Milk Solids Non Fat (MSNF) with a titratable nutrition. In general, yogurt is considered as a nutrition-dense acidity of not less than 0.9 percent, expressed as lactic acid [3]. food due to its nutrient profile and is a rich source of calcium that The composition requirement for milk fat and MSNF is applied provides significant amounts of calcium in bio-available form. In to the yogurt prior to the addition of bulky flavoring ingredients addition, it provides milk proteins with a higher biological value according to the USDA specifications for yogurt [4]. and provides almost all the essential amino acids necessary to Traditionally yogurt is made of cow, water buffalo, goat and maintain good health.Yogurt is considered as a probiotic carrier sheep milk. However, milk from mare and camel is also used in food that can deliver significant amounts of probiotic bacteria yogurt making in some of the regions in the world.
    [Show full text]
  • Serum Cholesterol-Lowering Effect of Fermented Milk with Streptococcus Thermophilus TMC 1543
    Serum Cholesterol-lowering Effect of Fermented Milk with Streptococcus thermophilus TMC 1543 Manabu KAWASE, Hideo HASHIMOTO, Masataka HOSODA, Hirotsugu MORITA and Akiyoshi HOSONO1 Technical Research Laboratory, Takanashi Milk Products Co., Ltd., Asahi-ku, Yokohama-shi 241-0023, Japan Faculty of Agriculture, Shinshu University, Minamiminowa-mura 1 Nagano-ken 399-4598, Japan (Received August 10, 2000; Accepted October 18, 2000) Abstract The serum cholesterol lowering action of fermented milk with Streptococcus thermophilus TMC 1543 (1543FM), the mechanism behind the cholesterol lowering activity and the active factor in animal experiments were investigated using rats. The serum total cholesterol level of the group fed 1543FM was significantly lower than that of the control group (P<0.05). However, there were no serum cholesterol lowering activities in fermented milks with the other two lactic acid bacteria. The serum total cholesterol concentration of the group fed low-molecular-weight fraction (LMF) from 1543 FM was significantly lower than that of the control group (P<0.05). High-molecular-weight fraction (HMF) also tended to lower serum cholesterol level in the present animal study. The amounts of excretion of both total bile acid and neutral sterol in feces of the 1543FM group increased significantly in comparison with the control group (P<0.05). These results suggest that the mechanism behind serum cholesterol lowering activity of 1543FM would be attributable to the promotion of excretion of bile acid and neutral steroid through feces, and probably the low-molecular material in LMF. Animal Science Journal 72 (1): 54-62, 2001 Key words: Cholesterol, Streptococcus thermophilus, Fermented milk, Bile acid, Rat Mann and Spoerry14) first reported serum methanol solubles inhibited hepatic cholesterogenesis cholesterol-lowering activity of fermented milk.
    [Show full text]
  • Viili As Fermented Food in Health and Disease Prevention: a Review Study
    Journal of Agricultural Science and Food Technology Vol. 2 (7), pp. 105-113, August, 2016 ISSN: 2465-7522 Review http://pearlresearchjournals.org/journals/jasft/index.html ©2016 Pearl Research Journals Viili as Fermented Food in Health and Disease Prevention: A Review Study Cheng Luo* and Shanggui Deng Accepted 6 July 2016 1School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China. ABSTRACT Viili is a unique fermented milk product from Nordic countries, particularly popular in Finland. Viili contains a symbiotic cluster of viable abundant probiotics, including lacto bacteria, fungus and yeasts, has a pleasant sharp taste and good diacetyl aroma linked to a stringy texture and can be consumed easily with spoon because of its semi-solid structure. The slime-forming Lactococcus lactis subsp. cremoris in viili produce phosphate-containing hetero polysaccharides, one of the main characteristics that distinguish viili from other fermented milk products. The symbiotic characteristics of viili and its Exopolysaccharides (EPS) provide various benefits from promoting intestinal probiotics interaction to anti oxidative, anti-inflammation, immunomodulation and antitumor activities. In addition, the tripeptides Isoleucine-Proline-Proline (IPP) and Valine-Proline-Proline (VPP) from the fermentation inhibit Angiotensin-Converting Enzyme, which reduces the blood pressure and the incidents of cardiovascular diseases. All studies show that multi microbes fermented viili not only provides probiotics, also a large number of other beneficial factors to Nordic population, and possibly to other regions of population as well. Key words: Viili, Fermentation, Exopolysaccharides, Probiotics, Lactococcus lactis, Fungus, Yeasts, Antioxidants, Immunomodulation and Anti-carcinogenic activity. *Corresponding author. E-mail: [email protected]. INTRODUCTION Viili is a unique fermented thick milk product 1950s.
    [Show full text]
  • YOGURT from Cultures for Health
    YOGURT from Cultures for Health a Where Healthy Food Starts guide Yogurt © 2013 Cultures for Health 2 | P a g e YOGURT from Cultures for Health Disclaimer The ideas, concepts, and opinions expressed in this book are intended to for educational purposes only. This book is provided with the understanding that authors and publisher are not rendering medical advice of any kind, nor is this book intended to replace medical advice, nor to diagnose, prescribe, or treat any disease, condition, illness, or injury. It is imperative to use good judgment when consuming yogurt and to never consume any yogurt that looks, tastes, or smells unpleasant. Further, before consuming yogurt or any other fermented or cultured food, you should receive full medical clearance from a licensed physician. Author and publisher claim no responsibility to any person or entity for any liability, loss, or damage caused or alleged to be caused directly or indirectly as a result of the use, application, or interpretation of the material in this book. Copyright Copyright © 2013 by Cultures for Health. All rights reserved. Except as permitted under the United States Copyright Act of 1976, reproduction or utilization of this work in any form or by any electronic, mechanical, or other means, now known or hereafter invented, including xerography, photocopying, and recording, and in any information storage and retrieval system, is forbidden without written permission of Cultures for Health. Publisher: Cultures for Health 807 N. Helen Avenue Sioux Falls, SD 57104 800-962-1959 605-231-4239 (fax) www.culturesforhealth.com For more information on making yogurt or other cultured and fermented foods, please visit culturesforhealth.com.
    [Show full text]
  • Co-Culture Strategy of Lactobacillus Kefiranofaciens HL1 for Developing
    foods Article Co-Culture Strategy of Lactobacillus kefiranofaciens HL1 for Developing Functional Fermented Milk Sheng-Yao Wang 1 , Ren-Feng Huang 1, Ker-Sin Ng 1, Yen-Po Chen 2,3 , Jia-Shian Shiu 4 and Ming-Ju Chen 1,* 1 Department of Animal Science and Technology, National Taiwan University, Taipei 10617, Taiwan; [email protected] (S.-Y.W.); [email protected] (R.-F.H.); [email protected] (K.-S.N.) 2 Department of Animal Science, National Chung Hsing University, Taichung 40227, Taiwan; [email protected] 3 The iEGG and Animal Biotechnology Center, National Chung Hsing University, Taichung 40227, Taiwan 4 Hengchun Branch, Livestock Research Institute, Council of Agriculture, Executive Yuan, Pingtung 94644, Taiwan; [email protected] * Correspondence: [email protected]; Tel.: +886-2-33664169 Abstract: Our previous studies indicated that Lactobacillus kefiranofaciens HL1, isolated from kefir grain, has strong antioxidant activities and anti-aging effects. However, this strain is difficult to use in isolation when manufacturing fermented products due to poor viability in milk. Thus, the purpose of this study was to apply a co-culture strategy to develop a novel probiotic fermented milk rich in L. kefiranofaciens HL1. Each of four selected starter cultures was co-cultured with kefir strain HL1 in different media to evaluate their effects on microbial activity and availability of milk fermentation. The results of a colony size test on de Man, Rogosa and Sharpe (MRS) agar agar, microbial viability, and acidification performance in MRS broth and skimmed milk suggested that Lactococcus lactis subsp. cremoris APL15 is a suitable candidate for co-culturing with HL1.
    [Show full text]
  • International Dairy Journal 86 (2018) 96E102
    International Dairy Journal 86 (2018) 96e102 Contents lists available at ScienceDirect International Dairy Journal journal homepage: www.elsevier.com/locate/idairyj A novel processing-based classification and conventional food grouping to estimate milk product consumption in Finnish children * Katariina Koivusaari a, k, , Sari Niinisto€ a, Hanna-Mari Takkinen a, b, Mari Åkerlund a, b, Tuuli Korhonen a, Suvi Ahonen a, b, l, Jorma Toppari c, d, Jorma Ilonen e, Riitta Veijola f, Mikael Knip g, h, i, j, Tapani Alatossava k, Suvi M. Virtanen a, b, l, m a Department of Public Health Solutions, National Institute for Health and Welfare, P.O. BOX 30, FI-00271, Helsinki, Finland b Faculty of Social Sciences, University of Tampere, P.O. BOX 100, FI-33014, Finland c Department of Paediatrics, Turku University Hospital, University of Turku, FI-20014, Finland d Research Centre for Integrative Physiology and Pharmacology, Institute of Biomedicine, University of Turku, FI-20520 Turku, Finland e Immunogenetics Laboratory, Institute of Biomedicine, University of Turku and Clinical Microbiology, Turku University Hospital, University of Turku, FI-20014, Finland f Department of Paediatrics, University of Oulu, P.O. BOX 5000, FI-90014, Finland g Children's Hospital, University of Helsinki, Helsinki University Central Hospital, P.O. BOX 22, FI-00014, Finland h Research Program Unit, Diabetes and Obesity, University of Helsinki, P.O. BOX 63, FI-00014, Finland i Tampere Centre for Child Health Research, Tampere University Hospital, P.O. BOX 2000, FI-33521, Tampere, Finland j Folkhalsan€ Research Centre, University of Helsinki, P.O. BOX 63, FI-00014, Finland k Department of Food and Nutrition, University of Helsinki, P.O.
    [Show full text]
  • Fermented Milk Dairy Products
    Fermented Milk and Dairy Products 84 FERMENTED MILK AND DAIRY PRODUCTS 4.6 Application of Starter Cultures 99 4.7 Conclusion 105 References 106 4.1 Introduction Starter cultures are used in the manufacturing of different types of fermented milk and dairy products including yogurt, dahi, cultured buttermilk, sour cream, quarg, kefir, koumiss, and cheese. The use of these cultures for the preparation of products has been practiced since time immemorial. Traditionally, the common method was to use the previous-day’s product (i.e., milk, dahi, whey, buttermilk, etc.) as an inoculum to produce the fresh batches of fermented product. Such methods were not reliable and often resulted in off- flavor, inconsistent products, and product failure due to undesir- able fermentation. These drawbacks were mainly due to the lack of scientific knowledge of starter culture technology. The ideal of pure culture for making good-quality fermented milk became more visible in the mid-nineteenth century, where starters were widely studied and their metabolisms were well established. This leads to manufacturers handling large volumes of milk started selection of appropriate starters to obtain uniform quality product. This made the selection of appropriate starters even for manufacturers han- dling large volumes of milk to obtain uniform quality of product. Thereafter, companies started producing pure cultures for commer- cial application. Starter cultures may be defined as the carefully selected group of microorganisms that are deliberately added to milk and milk prod- ucts to bring desirable fermentative changes. These have multifunc- tional role in dairy fermentation; the primary one is to produce lactic acid, hence, popularly called as lactic acid bacteria (LAB).
    [Show full text]
  • Functional and Therapeutic Effects of Fermented Milk
    Functional and therapeutic effects of fermented milk Muhammad Saeed1, Iqra Yasmin1* and Wahab Ali Khan1 1National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan. *Corresponding author Iqra Yasmin Email: [email protected] Introduction Milk is a composite liquid that provides nutrients and biological active compounds which enhance the postnatal adaptation of newborn by improving the digestive maturity, development of gut-associated lymphoid tissues and synbiotic microflora (Ebringer et al., 2008). Skim milk is produced by removing all the milk fat from whole milk. Skim milk has less fat as compared to whole milk, and nutritionists recommend it for persons who are trying to reduce or maintain a healthy weight. The skim milk fat content ranges between 0.1-0.3%. Drinking milk is an extensive nutritional source for the children as well as for adults. Milk is the mixture of bioactive components such as vitamins, proteins, saccharides and lipids which regulate the development of gastrointestinal tract (Donovan, 2006). Milk contains several antimicrobial agents which show bactericidal and bacteriostatic effects. Milk proteins play important role in food intake, satiety and obesity related disorders. Enzymes with antimicrobial and antioxidant properties are important in milk stability and protection of mammals from pathogens (Ebringer et al., 2008). The dairy products with high protein content particularly whey proteins may help in minimizing the deposition of fat and improve insulin sensitivity (Dunshea et al., 2007). Dairy peptides and proteins also enhance the availability of minerals and trace elements (calcium, zinc, iron, magnesium, manganese, selenium (Vegarud et al., 2000). Fermented dairy products Fermented dairy products are the economical source of many nutrients (Gonfa et al., 2001).
    [Show full text]