DOCSLIB.ORG

Cultured Dairy: an Ancient Blessing for the Modern Day by Mary Marble

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Cultured Dairy: an Ancient Blessing for the Modern Day by Mary Marble Cultured Dairy: An Ancient Blessing for the Modern Day by Mary Marble In ancient times, milk was associated with abundance and blessings from the Lord. Milk, butter and cream were highly prized foods that were valued for their life sustaining qualities. 2 Nephi 26: 25 Behold, doth he cry unto any, saying: Depart from me? Behold, I say unto you, Nay; but he saith: Come unto me all ye ends of the earth, buy milk and honey, without money and without price. Deuteronomy 26: 8-9, 11 And the Lord ...hath brought us into this place, and hath given us this land, even a land that floweth with milk and honey. And thou shalt rejoice in every good thing which the Lord thy God hath given unto thee... Proverbs 27: 27 And thou shalt have goats’ milk enough for thy food, for the food of thy household, and for the maintenance for thy maidens. Isaiah 7:22 And it shall come to pass, for the abundance of milk that they shall give he shall eat butter: for butter and honey shall every one eat that is left in the land. (All scriptures have emphasis added.) The references above to butter notated in the KJV that the Hebrew translation was "curd." Curds are a traditionally cultured milk product, where the natural, healthful bacteria are allowed to culture the milk, thus transforming it into a probiotic rich food. For thousands of years, traditional cultures have soured or cultured milk products to produce nutrient dense foods such as: yogurt, kefir, buttermilk, sour cream, clabbered milk, cultured butter, and raw cheeses. There are many who find that they cannot tolerate pasteurized milk because of lactose (milk sugar) intolerance, but are able to tolerate some or all of these cultured foods. This is in large part because the beneficial bacteria that culture the milk eat the lactose and produce lactic acid (which is what causes the sour taste of plain yogurt, kefir, etc). These wonderful bacteria process and partially digest both the lactose and many of the proteins in the milk, making the milk much easier to digest. Much research has been done in recent years on the ecosystem of the body - scientists estimate that 90% (by number, not mass) of the cells in our bodies are not even us - they are microscopic bacteria and fungi that live primarily in our digestive tract! There is much that has been written about the health of this body's ecosystem, and that the digestive tract is the seat of our immunity. To put it very simply, when the gut is populated with healthy bacteria (such as are abundant in cultured dairy products), they help us digest our food, produce essential nutrients from food that is indigestible to us (like fiber), and protect us against pathogenic bacteria and viruses. When we begin to understand the delicate balance of the ecosystem of our digestive tracts, we are able to see how damaging antibiotics can be to the body. While they are sometimes necessary to overcome a serious bacterial infection, antibiotic use always leads to a damaged digestive tract because these powerful drugs do not differentiate between the pathogenic, disease-causing bacteria, and the life-giving, beneficial bacteria. Antibiotics wipe them all out, and often this allows undesirable strains of bacteria and fungi (Candida) to colonize in the wake of even one course of antibiotics and alter digestive function and health. Thank goodness that we have been provided with a way to heal this important balance in the body! Eating cultured foods every day can repopulate the intestines with these amazing bacteria. Yogurt is the most widely known cultured dairy product, but most commercially available products are loaded with toxic chemicals, sugars and artificial sweeteners such as high-fructose corn syrup, sucralose, aspartame, and food dyes. Additionally, many commercial yogurts have just a couple of strains of very weak bacteria. Because sugars and artificial sweeteners kill the beneficial bacteria, these yogurts are not only not a good probiotic food, but are much more harmful than helpful. On the other hand, plain yogurt with "live active cultures" is a great food. If you don't like the sour taste of plain yogurt, you can sweeten it with raw honey or maple syrup, and add fruit and sprouted nuts. Make sure to buy organic, full fat yogurt - organic to avoid all the hormones, pesticides and other toxins that permeate conventional dairy. The most powerful cultured milk is kefir. I was introduced to kefir over 8 years ago, and our family has been drinking it daily for about 6 years. Where a good yogurt has 6-8 strains of beneficial bacteria, kefir has over 30, and 6-8 beneficial strains of yeasts (not to be confused with pathogenic Candida strains). Kefir is cultured by placing kefir "grains" (small gelatinous proteins that house the beneficial bacteria) into a jar of milk. You allow the milk to sit on the counter for 12-24 hours, and the bacteria do their job transforming the milk into kefir. After straining out the now thick, yogurty liquid, you place the "grains" back into a clean jar, and add milk to begin the process again. Kefir is quite sour, but our family likes it made into a smoothie with berries, bananas and honey to taste. Prepared this way, it is a delicious breakfast that even picky eaters will love. While home cultured kefir is by far the cheapest option, there are also delicious plain, commercial kefirs available. Again, I would encourage buying and consuming organic and full fat kefir. Prior to drinking kefir daily, my family suffered from typical stomach bugs, flus and colds several times a year, causing my children to miss several days of school a year, and my husband to miss work. After making kefir a daily part of our lives, we VERY rarely get sick, and even then, it lasts a day, is mild, and gone quickly. I attribute this largely to eating probiotic foods on a daily basis and eating a real foods diet. Additionally, I have been able to completely reverse an autoimmune disease that I've suffered from for 10+ years. I want to end with a little info on the importance of the quality of the dairy that you consume. Conventional dairies often feed their cows very substandard fare - GMO soy and corn, old bakery products full of refined and processed carbohydrates and transfats.1 These toxins all come out in the milk. If the cow is eating transfats, the milk will contain trans fats as well.2 On the other hand, when a cow (or goat) is fed on its natural diet - grass, with hay and sometimes a little grain in the winter - it's milk is MUCH more nutrient dense. The levels of the fat soluble vitamins are many times higher than in conventional dairy, which give pastured butter it's lovely yellow color.3 Have a hard time getting enough fatty fish in your diet for those important omega-3 fatty acids? Try pastured dairy - the amount of omega 3's in grass-fed dairy is double what you'd find in conventional dairy. 4 What about the fat? Don't we often hear that full fat isn't good for us? More and more research is being done that disproves the cholesterol and saturated fat myths. One study found that women who consumed full-fat dairy versus low-fat dairy were 50% less likely to suffer from infertility issues.5 All of our sex hormones are made from cholesterol, and for optimal fertility, we need to be consuming full fat dairy, the way God made it, for the body to produce the hormones needed to conceive, sustain a healthy pregnancy, and give the baby building blocks for a healthy brain. Another recent study revealed that children who drank full fat milk had less obesity than children who ate low-fat dairy. 6 In conclusion, for many, full fat, grass-fed dairy, especially when cultured, is a delicious, nutrient dense food provided by our Heavenly Father to nourish and bless us! For more information on healing the digestive tract and probiotic therapy, read: Gut and Psychology Syndrome by Dr. Natasha Campbell-McBride, M.D. The Body Ecology Diet by Donna Gates Helpful websites about culturing dairy and purchasing kefir starts: http://www.culturesforhealth.com/introduction-milk-kefir http://www.culturedfoodlife.com/ http://www.youtube.com/watch?v=g8inJzX-6yE References Cited: 1. http://www.cheeseslave.com/will-the-real-california-happy-cows-please-stand-up/ 2. http://www.whatsonmyfood.org/food.jsp?food=MK 3. http://www.ncbi.nlm.nih.gov/pubmed/21183013 4. http://www.eatwild.com/articles/superhealthy.html 5. http://humrep.oxfordjournals.org/content/22/5/1340.long 6. http://www.dietriffic.com/2013/03/21/full-fat-dairy/ .
Load more

Recommended publications
  • April Breakfast Menu
    Gustine ISD Pancakes Syrup Sausage Milk and Juice Variety Served Daily Pineapple HOLIDAY HS Fresh Fruit Served Daily Juice Menu Subject to Change Milk Biscuits Pancake Wrap Breakfast Pizza Cinnamon Roll Gravy Syrup HOLIDAY Pears Eggs Yogurt Sausage Juice Bacon Mandarin Oranges Peaches Mixed Fruit Milk Juice Juice Juice Milk Milk Milk Pancakes Cheesy Toast Chicken-n-Biscuit Breakfast Bread Breakfast Burritos Bacon Sausage Peaches Yogurt Hashbrowns Pineapple Pears Juice Mixed Fruit Mandarin Oranges Syrup Juice Milk Juice Juice Juice Milk Milk Milk Milk Sausage Kolache Cheese Omelet Waffles Breakfast Pizza Donuts Yogurt Toast Sausage Mandarin Oranges Sausage Peaches Pineapple Syrup Juice Mixed Fruit Juice Juice Pears Milk Juice Milk Milk Juice Milk Milk Biscuit Pancakes Breakfast Burritos Gravy Breakfast Bread Sausage Hashbrowns Eggs Yogurt Bacon Syrup Mixed Fruit Pineapple HOLIDAY Pears Peaches Juice Juice Juice Juice Milk Milk Milk Milk Art contest deadline April 2 “Moon milk” The moon is more than 200,000 miles away from the Earth. At this distance it takes about three full days for astronauts to travel from the Earth’s surface to land on the moon. Because it is Earth’s closest neighbor, we have been able to gain more knowledge about it than any other body in the Solar System besides the Earth. The moon is also the brightest object in the night sky. Today, astronomers know that the moon is slowly moving away from the Earth. But at the rate it is traveling, about 1.5 inches per year, it will be lighting up our night sky for a long time.
    [Show full text]
  • Role of Microbes in Dairy Industry
    Mini review Nutri Food Sci Int J Volume 3 Issue 3 - September 2017 Copyright © All rights are reserved by Anil Kumar DOI: 10.19080/NFSIJ.2017.03.555612 Role of Microbes in Dairy Industry Anil Kumar* and Nikita Chordia School of Biotechnology, Devi Ahilya University, India Submission: March 3, 2017; Published: September 22, 2017 *Corresponding author: Anil Kumar, School of Biotechnology, Devi Ahilya University, Khandwa Rd., Indore-452001,India, Email: Abstract Milk represents a good source of nutrients and liquid for hydration and is known to humanity thousands of years ago. The fermentation of milk provides a simple way to increase its shelf-life while improving its safety. Different strains of bacteria and fungi are used for fermentation of are used for coagulation of milk and thereafter, these can be processed for diverse products. milk in order to produce a wide variety of dairy products viz. curd, yogurt, cheese, kefir and kumis. The main bacteria are lactic acid bacteria that Introduction Since ancient times, dairy products have been part of human diet. These serve as good source of calcium, vitamin D, proteins coagulated under the influence of certain microorganisms. By producing bacteria. and other essential nutrients. These products also provide luck it was having harmless, acidifying type and non toxin- phosphorus, potassium, magnesium, and various vitamins viz. vitamin A (retinols), vitamin B12 (cyanocobalamin), and have been developed in all parts of the world each with its own Various types of fermented milks and derived products characteristic history. Their nature depends very much on using different microbial strains. Microbes ferment the the type of milk used, on the pre-treatment of the milk, on the riboflavin.
    [Show full text]
  • Bulletin of Animal Science
    Triana Setyawardani et al. Physical and Microstructural Characteristics of Kefir Buletin Peternakan 44 (1): 43-49, February 2020 Bulletin of Animal Science ISSN-0126-4400/E-ISSN-2407-876X Accredited: 36a/E/KPT/2016 http://buletinpeternakan.fapet.ugm.ac.id/ Doi: 10.21059/buletinpeternak.v44i1.49130 Physical and Microstructural Characteristics of Kefir Made of Milk and Colostrum Triana Setyawardani*, Juni Sumarmono, and Kusuma Widayaka Faculty of Animal Science, Jenderal Soedirman University, Purwokerto, 53123, Indonesia ABSTRACT This research set out to compare the physical and microstructural characteristics of kefir made of milk, colostrum, and milk-colostrum mixes at various proportions. Kefir was made by adding kefir grains to 100% milk (P0), 80% milk + 20% colostrum (P1), 60% milk + 40% colostrum (P3), 40% milk + 60% colostrum (P4), 80% milk + 20% colostrum (P5), and 100% colostrum (P6). Fermentation was allowed under room temperature for 24 hours. The characteristics observed were color values, viscosity, pH, water holding capacity (WHC), syneresis, and microstructure. The result showed that the color of kefir (L* value, lightness); (b* value, yellow-blue), (a*, red- Article history Submitted: 30 August 2019 green), and whiteness index (WI) was significantly affected by raw materials. The Accepted: 11 February 2020 viscosity of kefir was also affected by the raw materials (p<0.05), in which the kefir made from a mix of 80% milk and 20% colostrum showed the highest viscosity * Corresponding author: (1524.20 m.Pa.S). However, other characteristics such as pH, WHC, and syneresis were Telp. +62 85291003868 not significantly affected by raw materials. The microstructure of kefir made from 20 to E-mail: [email protected] 40% colostrum showed a string and compact protein tissues, while that made from 80 to 100% colostrum showed a clumping gel and concentration dominated by protein and fat tissues.
    [Show full text]
  • Restaurant Menu
    ▬▬ S P R E A D S Served with warm Pita bread Vt ▬▬ TZATZIKI Vt A traditional Greek dip; Kefir, grated cucumbers, olive oil, white wine vinegar, fresh garlic and dill weed. 7.5 SKORDALIA Vg A purée of potatoes, fresh garlic, EVOO, cilantro and white wine vinegar. Char-broiled zucchini. 8 HUMMUS Vg Chickpeas, garlic, lemon juice and Tahini. Garnished with paprika and cumin and a drizzle of EVOO. 8 SPANAKI LEMONATO Vg A refreshing blend of spinach, fresh garlic, cilantro and olive oil. Served with lemon. 9 BABA GHANNOUJ Vg Char-broiled eggplant, garlic, parsley, lemon, pomegranate molasses, EVOO and Tahini. 9.5 ▬▬ F I L O P A S T R I E S ▬▬ SPANAKOPITA Vt Baked triangles of crispy Filo filled with a tasty blend of spinach, Feta cheese, caramelized onion, eggs and fresh basil. 8.5 BOUREKIA Rolls of crispy Filo filled and baked with seasoned 100% lean leg of lamb, caramelized onion and regional spices. A sprinkle of powder sugar. 9 ▬▬ G R A P E L E A V E S ▬▬ YALANDJI Vg GF A filling of rice, fresh tomatoes, red pepper, chickpeas, mint caramelized onion and pomegranate molasses. Served chilled 8.25 DOLMADES GF A filling of lean beef, rice, and regional herbs and spices. Slowly braised and served with Tzatziki. 9.5 SALMON DOLMAS GF Slightly seasoned fresh salmon filet. Wrapped in grape leaves and delicately broiled. Served with Skordalia sauce. 10.5 ▬▬ S I G N A T U R E A P P E T I Z E R S ▬▬ FETA BRUSCHETTA Vt Valbresso ”imported sheep cheese”, tomatoes, fresh basil, mint and garlic with Balsamic and EVOO.
    [Show full text]
  • Got Bugs in Your Kefir?
    got bugs in your kefir? JULIENNE HENRIE INTRODUCTION UNDERGRADUATE RESEARCHER What is Kefir ? RESULTS [email protected] Kefir is a type of fermented milk that is cultured with Kefir grains. BLAST KEFIR BRAND PROBIOTICS LISTED ON LABEL PROBIOTICS DETECTED OUR CULTURES “CAN ACTIVE PROBIOTICS BE EXTRACTED FROM KEFIR Kefir grains make up the probiotic culture used to produce Kefir. E-VALUES These cauliflower-like grains contain mostly lactobacilli bacteria PRODUCTS FOUND AT SUPERMARKETS?” and yeasts held together by Kefiran, an exopolysaccharide struc- ture. (Korsak et al. 2014). Kefir grains are Mesophilic. Mesophilic star- • Streptococcus thermophilus ters are cultured at room temperature, which allows the probiotics • Bifidobacterium animalis BB-12 • Lactobacillus acidophilus 2e-73 “WHICH LACTOBACILLI SPECIES IS DOMINANT FOR • Lactobacillus acidophilus LA-5 (Dominant Species) to remain active when consumed. Properties of mesophilic starters • Lactobacillus paracasei • Streptococcus anginosus 2e-73 also give Kefir the liquid consistency it is known for. (Sarah, 2016). • Propionibacterium freudenreichii EACH KEFIR PRODUCT TESTED?” Kefir originated in the Caucasus Mountains thousands of years ago, Dahlicious Lassi MRS MRS the name coming from the Turkish work Keyif meaning “good fee- (Sample #1) Dilute ling’. Kefir is well known for its health benefits, which can be attri- DISCUSSION • Bifidobacterium lactis Hypothesis # 1 and Hypothesis # 2 cannot be rejected. All seven buted to its probiotics. Probiotics are foods that contain beneficial • S. thermophilus, bacteria and yeasts for the human body. (Otles & Cagindi, 2003). • L. casei Kefir products do contain viable probiotics which can be extracted • L. rhamnosus • L. acidophilus • Lactobacillus Fermentum 8e-73 and cultured successfully. Also, a successful barcode can be obtained • L.
    [Show full text]
  • The Effect of Bovine Colostrum on the Lactic Flora of Yogurt and Kefir
    Central JSM Biotechnology & Biomedical Engineering Bringing Excellence in Open Access Research Article *Corresponding author Ahmet AYAR, Food Engineering Department, Sakarya The Effect of Bovine Colostrum University, Sakarya, Turkey, Tel: 905449167554; E-mail: Submitted: 21 April 2016 on the Lactic Flora of Yogurt Accepted: 05 October 2016 Published: 06 October 2016 ISSN: 2333-7117 and Kefir Copyright Ahmet Ayar*, Hatice Sıçramaz, and İmren Çetin © 2016 Ayar et al. Department of Food Engineering, Sakarya University, Turkey OPEN ACCESS Keywords Abstract • Colostrum The objective of this study was to determine the effect of colostrum on microbial • Yogurt populations of yogurt and kefir. For this purpose, raw bovine colostrum is freeze-dried • Kefir and added to yogurt and kefir on 8% and 16% (w/w; colostrum/product) dilutions. • Lactic acid bacteria The results showed that, effect of colostrum on total mesophilic aerobic bacteria counts of yogurt and kefir are negligible. Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus counts were 0.26-0.29 log CFU/g and 0.38-0.67 log CFU/g higher in colostrum added yogurt samples, respectively. In kefir, lactic streptococci and lactobacilli counts were higher than that of yogurt. However, they weren’t affected from colostrum addition, statistically. This study showed that, colostrum, which contains antimicrobial substances (immunoglobulins, lactoferrin, lactoperoxidase, lysozyme and cytokines), don’t have an adverse effect on specific microbial floras of fermented dairy products such as yogurt and kefir. As a result, colostrum can be added to yogurt and kefir to increase their functional properties. ABBREVIATIONS LAB: Lactic Acid Bacteria; CFU: Colony-Forming Unit microorganisms. Lysozyme is a potent antimicrobial enzyme but, INTRODUCTION in contrast to human milk, the concentration in bovine milk and colostrum is probably too low to significantly contribute to the overall bacteriostatic and bactericidal activity [3].
    [Show full text]
  • Religious Dietary Rules and Their Potential Nutritional and Health
    International Journal of Epidemiology, 2020, 1–15 IEA doi: 10.1093/ije/dyaa182 Opinion International Epidemiological Association Opinion Religious dietary rules and their potential Downloaded from https://academic.oup.com/ije/advance-article/doi/10.1093/ije/dyaa182/5989816 by guest on 20 November 2020 nutritional and health consequences Jean-Pierre Chouraqui ,1* Dominique Turck,2 Andre´ Briend,3 Dominique Darmaun,4 Alain Bocquet,5 Franc¸ois Feillet,6 Marie-Laure Frelut,7 Jean-Philippe Girardet,8 Dominique Guimber,9 Regis Hankard,10 Alexandre Lapillonne,11 Noel Peretti,12 Jean-Christophe Roze,13 Umberto Sime´ oni14 and Christophe Dupont15, on behalf of the Committee on Nutrition of the French Society of Pediatrics. 1Pediatric Nutrition and Gastroenterology Unit, Division of Pediatrics, Woman, Mother and Child Department, Lausanne University Hospital (CHUV), Lausanne, Switzerland, 2Division of Gastroenterology, Hepatology and Nutrition, Department of Pediatrics, Lille University Jeanne de Flandre Children’s Hospital and Faculty of Medicine, University of Lille; INFINITE-INSERM U1286, Lille, France, 3Institut de Recherche Pour le De´veloppement, Marseille, France, 4Universite´ Nantes- Atlantique, Nantes, France, 5French Association of Ambulatory Paediatrics, Orle´ans, France, 6Lorraine University, Nancy, France, 7Paris-Sud, University, CHU de Biceˆtre, Le Kremlin-Biceˆtre, France, 8Cabinet de Pe´diatrie, 81000 Albi, Pierre et Marie Curie-Paris 6, University 75005, Paris, France, 9Division of Gastroenterology, Hepatology and Nutrition, Department
    [Show full text]
  • Starters Gyros Pita Wraps Papouli's Family Recipes Plates Sides Soups
    starters gyros papouli’s family recipes served with choice of rice pilaf or fries served with pita, small Greek salad and choice of rice pilaf or fries SPANAKOPITAS (V) (sub cup of soup, salad or Greek fries \\ 1.00) petite Greek pies of spinach, feta and herbs SPANAKOPITA baked between layers of filo \\ 3.99 CLASSIC savory Greek pie of spinach, feta and herbs choice of chicken or beef/lamb*, lettuce, onion, tomato, baked between layers of filo \\ 8.99 (V+, GF) house-made tzatziki sauce \\ 8.49 FALAFEL BITES ground chickpeas, onions, fresh herbs, spices, fried, PASTITSIO “Greek lasagna” macaroni, ground beef & cheeses served with pickled radish and tahini sauce \\ 2.99 SPARTAN choice of chicken or beef/lamb*, grilled onion, green pepper topped with béchamel sauce \\ 9.99 and mushroom, mozzarella, house-made tzatziki sauce \\ 8.99 DOLMAS (V+, GF) CHICKEN RIGANATO (GF) grape leaves stuffed with rice & herbs \\ 2.99 ATHENIAN roasted half chicken marinated Greek style choice of chicken or beef/lamb*, French fries, onions, in lemon, olive oil & herbs \\ 10.99 tomatoes, Greek mustard sauce \\ 8.99 GREEK FRIES (V, GF) tossed with herbs, spices, feta and lemon \\ 3.99 TOUR OF GREECE pita wraps spanakopita, pastitsio, souvlaki and tzatziki \\ 11.49 served with choice of rice pilaf or fries (sub cup of soup, salad or Greek fries \\ 1.00) HUMMUS (V+, GF w/o pita) chickpeas, sesame tahini, and seasonings served with pita \\ 3.49 LOUKANIKO plates Greek pork sausage seasoned with orange & fennel, served with choice of rice pilaf or fries BABAGANOUJ
    [Show full text]
  • Microbiological and Chemical Properties of Kefir Made of Bali Cattle Milk
    Food Science and Quality Management www.iiste.org ISSN 2224-6088 (Paper) ISSN 2225-0557 (Online) Vol 6, 2012 Microbiological and Chemical Properties of Kefir Made of Bali Cattle Milk Ketut Suriasih 1,* Wayan Redi Aryanta 2 Gede Mahardika 1 Nyoman Mantik Astawa 3 1. Faculty of Animal Husbandry, Udayana University ,PO box 80237, Bali, Indonesia. 2. Faculty of Agricultural Technology, Udayana University, PO box 80237, Bali, Indonesia. 3. Faculty of Veterinary Science, Udayana University, PO box 80237, Bali, Indonesia. * E-mail of the corresponding author [email protected] Abstract Information regarding to microbiological and chemical characteristics, and incubation time is crucial in developing kefir prepared using Bali cattle milk. This study was intended to investigate microbiological and chemical properties of the kefir prepared of Bali Cattle milk and Indonesian kefir grains after 24, 48 and 72 hours incubation periods. A completely randomized design, with 3 treatments, and 9 replicates were undertaken. Kefir samples were taken at the end of incubation period for determination of total lactic acid bacterial and yeast counts, pH, titratable acidity, lactose percentage and protein content. The result of this research showed that the total lactic acid bacterial counts were 10 8 – 10 9 cfu/ml, while yeast counts were ranging from 10 5 – 10 6 cfu/ml, no coliform and Escherichia coli were detected in any kefir samples in this research. Identification of the lactic acid bacteria and yeast revealed that the Lactobacillus paracasei ssp. paracasei 1 was the predominant species found in the kefir samples, followed by Lactobacillus brevis and the yeast Candida famata .
    [Show full text]
  • Dairy Food Consumption, Production and Policy in Japan
    Japanese Consumer Demand for Dairy Products Isabelle Schluep Campo (Swiss Federal Institute of Technology Zurich) John C. Beghin* (Iowa State University) Contributed paper prepared for presentation at the International Association of Agricultural Economists Conference, Gold Coast, Australia, August 12-18, 2006 Abstract: We econometrically estimate consumer demand for dairy products in Japan using time series data for 1960-2003. We identify economic, cultural, and demographic forces that have been influencing dairy consumption patterns. We use the Almost Ideal (AI) Demand System by Deaton and Muellbauer and its variant, the Semiflexible Almost Ideal (SAI) Demand System developed by Moschini to impose concavity locally by reducing the rank of the Hessian of the expenditure function. We estimate three specifications: a full system comprising of four dairy products (fluid milk, powder milk, cheese, and butter), and an all other- goods aggregate; a subsystem for food made of four dairy goods and an all-other-food aggregate; and a sub-system of the four dairy products. The minimum distance estimator is used to estimate the demand system. We find that expenditure responses are positive, except for butter demand; own-price responses are large in absolute value; and non-price factors are important determinants of Japanese dairy consumption. JEL: Q11, Q17, Q18 Keywords: dairy demand, Japan, demand system, cheese, fluid milk. * Contact Author: John Beghin. CARD and Economics, 568 Heady Hall, ISU Ames Iowa 50011-1070 USA. Phone: 1 515 294 5811; Fax: 1 515 294 6336; email: [email protected]. Without implicating them, we thank F. Dong, G. Moschini, D. Sumner, and N. Suzuki for discussions and comments.
    [Show full text]
  • Yogurt Beats Ice Cream As America's Dairy Favorite
    2013-01-10 p1-16_Layout 1 1/9/13 4:32 PM Page 1 OFFICIAL NEWSLETTER OF THE PARK SLOPE FOOD COOP Established 1973 Volume HH, Number 1 January 10, 2013 Yogurt Beats Ice Cream December General Meeting Report: As America’s Dairy Favorite Coop Provides Lots of Choices for the Yogurt Aficionado By Danielle Uchitelle here’s a horse race in the dairy Tcase, and it’s being driven by changing consumer habits that look to make yogurt the final winner. This past year, the once-unthinkable hap- pened: for the first time, Americans consumed more yogurt per capita than ice cream. Globally, nationally, and right here in our own Food Coop, variations on the theme of yogurt, that COHEN BY MICHAEL JAY ILLUSTRATION formerly humble niche product, have been steadily encroaching on the other denizens of the dairy world. Protecting the Old Have you had your yogurt today? Case study: my own love affair with the creamy comestible. I first became And the Vulnerable aware of this thing called yogurt in my By Tom Matthews Tim Platt of the Chair Com- childhood. As a youngster, I often he December General mittee gaveled the meeting heard advertisements on the radio for TMeeting was held at Mid- to order promptly at 7:00 something called “Doctor Gaymont’s dle School 51, on Fifth Ave. at p.m., with more than 100 Yogourt.” Pitched as a health food, the Fourth St., the second time at people in attendance. The good doctor’s Mitteleuropa accent and BY INGSU LIU PHOTOGRAPH this venue.
    [Show full text]
  • Paper No. 13 FOOD ADDITIVES Module No. 31 Dairy Ingredients in Food Applications
    Paper No. 13 FOOD ADDITIVES Module No. 31 Dairy ingredients in food applications - I (Baking, Confectionery, Sauces) Introduction Milk is considered to be an adequate source of valuable macronutrients (fat, protein, lactose), vitamins and micronutrients (minerals), making it a ‘wholesome food’. It can serve as an excellent carrier product for extra nutrient, and if enriched or fortified it can satisfy the nutritional needs of the population. Non-dairy ingredients find a critical role in synergy of the chemical constituents of dairy foods to enhance their sensory, nutritional profile, at the same time influencing the cost of the resultant product. Dramatic increases in the cost of milk have sent prices of milk ingredients skyrocketing – threatening the profitability of dairy and other food products. Driven by consumer’s lifestyle, their demographics, socio-economic, cultural background and their environment, a whole range of new product formulations have evolved to suit the palate of the varied consumers. The consumer is shifting towards ‘light’ foods with low calories and adopting ‘functional foods’ that is going to improve their health and well-being too. In fact, blending functional ingredients into dairy based foods helps increased sale of dairy foods (Berry, 2002). Hence, there is a need to merge non-dairy ingredients with dairy based ingredients and products to attain the above mentioned objectives with attendant savings in cost, enhanced appearance, taste, texture and even functionality. The role played by dairy ingredients in baked goods, confectionery foods and sauces are discussed in depth in this module. I. Dairy ingredients in Baking industry Milk solids in baked goods Milk, butter, buttermilk, yoghurt, kefir, whey, quarg and dried milk protein or SMP have been tried out as one of the valued ingredient in various types of bread, and whole milk, butter and fresh cheese in fine bakery goods.
    [Show full text]