Dairy products minerals

Whey has been used ia some substitute dairy products but aot as a source of proteia. Whey proteias have beea used ia dairy substitutes only siace the commercialisation of ultrafiltration (qv) technology. Membranes are used that retain proteia and permit water, lactose, and some minerals to pass through as permeate. Proteia coaceatrates are available from both acid and sweet whey and ia coaceatratioas of 35—80 wt % proteia. Whey proteia isolates are commercially available having proteia >90 wt%. The cost of these isolates is too high, however, to make them economical for substitute dairy foods. 

The consumption of dairy products plays a significant role in providing high-quality protein, vitamins, minerals, and other bioactive compounds to the American diet. Dairy products are consumed fresh in the United States in the form of fluid milk, cheese, yogurt, butter, and ice cream. Dried and condensed products such as nonfat dried milk, whey, whey protein concentrates, and isolates are also produced which are used as ingredients to boost the nutritional and functional properties of a host of other food... 

Milk is an excellent source of calcium, phosphorus, riboflavin (vitamin B2), thiamine (vitamin Bl) and vitamin B12, and a valuable source of folate, niacin, magnesium and zinc (Food Standards Agency, 2002). In particular, dairy products are an important source of calcium, which is vital for maintaining optimal bone health in humans (Prentice, 2004). The vitamins and minerals it provides are all bioavailable (i.e. available for absorption and use by the body) and thus milk consumption in humans increases the chances of achieving nutritional recommendations for daily vitamins and mineral intake (Bellew et al., 2000). 

In defining the nutritional equivalence of dairy foods, FDA considered only 11 to 15 nutrients for milk substitutes, 1 nutrient for cream substitutes, and 4 to 9 nutrients for cheese substitutes (FDA 1978). Yet, data from the Consumer and Food Economics Institute, USDA (1976), reveal that traditional milk, cream, and cheese contain an array of nutrients including protein, fat, carbohydrate, and at least 15 minerals and vitamins and 18 amino acids. Thus, under FDA s proposal (FDA 1978), which has been withdrawn (FDA 1983) but, as mentioned above, may in effect be applied, a substitute dairy product could be declared nutritionally equivalent to its traditional counterpart and yet (1) not contain all of the nutrients in the traditional food, or (2) contain some or all of these other nutrients but in lesser quantities, or (3) contain some of the nutrients such as sodium in excessive amounts, or (4) contain more or less energy (NDC 1983C). 

Substitute milk products may not be equivalent to cow s milk in terms of the quantity and in some cases the quality of fat, carbohydrate, vitamins, and minerals. Fat, carbohydrate, sodium, fiber, and energy, as well as the nutrients for which no U.S. RDA has been established, were not considered by FDA in its proposed definition of nutritional equivalency. In terms of quality, coconut oil, the primary and in most instances the sole fat used in substitute as well as imitation milk products, is a more saturated fat than milk fat and lacks linoleic acid, an essential fatty acid. Thus, a substitute dairy product formulated with hydrogenated coconut oil and sucrose and containing more so-... 

Hegarty, R V. J. 1981. Some practical considerations in the nutritional evaluation of the mineral content of dairy products. Ir. J. Food Sci. Technol. 5, 157-163. 

The many diverse components of milk have demonstrable effects on human health. Perhaps, the most commonly associated component of dairy food is that of dietary calcium. Dairy products provide the most significant contribution to dietary calcium intake in the modem Western diet. It has been estimated that dairy products contribute to >72% of dietary calcium in the United States (Huth et al., 2006). Calcium is an important mineral for maintenance of optimal bone health (Bonjour et al., 2009) and is an integral component of key metabolic pathways relating to, for example, muscle contraction both in skeletal and smooth muscle (Cheng and Lederer, 2008). Further, dairy products contribute other essential nutrients in the diet, such as proteins, phosphorus, potassium, zinc, magnesium, selenium, folate, riboflavin, vitamin B12, and vitamin A (Haug et al., 2007 Huth et al., 2006). Low-fat milk alternatives are fortified with vitamin A and vitamin D which is added to milk and fermented milk in many countries making it an important source for vitamin D (Huth et al., 2006). 

While the high proportion of the mineral calcium in dairy products has been hypothesized as the factor contributing to favorable metabolic outcomes (Zemel, 2001), several studies have identified more favorable health outcomes in intervention trials whereby calcium is administered in the form of dairy products in contrast to supplementation (Zemel, 2004, 2008). It may be that the calcium phosphate found in dairy products exerts a more significant weight loss effect as opposed to the calcium citrate or calcium carbonate utilized in supplements (Lorenzen et al., 2006). 

These nutrients help your body absorb and use food. They also influence gland secretion and maintain a proper balance in your body s chemistry. Fruits, vegetables, meats, dairy products, and whole grain or enriched breads and cereals supply you with essential vitamins and minerals. If you eat a balanced diet containing a variety of fresh and unprocessed food, you probably don t need extra vitamins or minerals. However, if you are neglecting a portion of your diet, see your doctor about a supplement. 

Calcium carbonate(eg, Turns, Os-Cal) is less soluble and reacts more slowly than sodium bicarbonate with HC1 to form carbon dioxide and CaCl2. Like sodium bicarbonate, calcium carbonate may cause belching or metabolic alkalosis. Calcium carbonate is used for a number of other indications apart from its antacid properties (see Chapter 42 Agents That Affect Bone Mineral Homeostasis). Excessive doses of either sodium bicarbonate or calcium carbonate with calcium-containing dairy products can lead to hypercalcemia, renal insufficiency, and metabolic alkalosis (milk-alkali syndrome). 

Vitamin D deficiency remains the most common cause of rickets and osteomalacia in the world, with the exception of the United States and the Scandinavian countries where most dairy products are supplemented with this vitamin. This deficiency can be caused either by dietary habits or by insufficient exposure to ultraviolet light. The same type of symptoms can be observed when there is interruption of the normal vitamin D metabolic pathways due to a number of liver and/or kidney diseases. In addition, a number of inherited factors can lead to different types of vitamin D resistance which require massive supplements of vitamin D and/or minerals. Extensive reviews have been published depicting both the clinical features and their most likely causes, as well as the possible treatments of the different types of clinical disorders resulting from vitamin D deficiencies [113-117], The newly defined role for l,25(OH)2D3 upon the hematopoietic system could also have clinical relevance in bone disorders such as osteoporosis where patients have been shown to possess abnormal T-cell subsets [118]. 

The divalent mineral-binding effect of CPPs can be put in use in applications where one wants to increase the availability for absorption of these minerals in the gut. Drinks with calcium and iron are examples for commercial uses of CPPs examples can be found especially in the Japanese market. Products for children that incorporate calcium or milk minerals and CPPs in sweets or cookies are found in the South Asian market. As mineral accretion is high during early childhood, incorporation of CPPs provides good solubility and availability for absorption of calcium or zinc and thus is worth considering for infant nutrition. Other possible uses are in calcium-enriched dairy products and natural calcium supplements. In addition, dental applications are obvious, since complexes of calcium, CPPs and phosphate may reduce caries in a dose-dependent fashion. 

Castle. L., Kelly. M Gilbert. J., 1993, Migration of mineral hydrocarbons into foods. II. Polystyrene, ABS, and waxed paperboard containers for dairy products. Food Add. Contam. 10 (2) 167-174. 

These development activities appear to be paying off with the announcement in September 2005 that Amcor PET Packaging is working with Husky to develop a European market for compostable PLA bottles for applications such as still mineral water, vegetable oils and dairy products. The market for PLA bottles is attracting a lot of attention in Europe and consumers are starting to show an interest in packaging made from renewable resources. 

Inadequate amounts of dietary calcium contribute to loss of bone mineral density and increased rates of fracture observed in osteoporosis, a disease which afflicts over 40% of postmenopausal women in the developed nations. The primary source of dietary calcium is dairy products (Table 3). The preparation of com meal using calcium hydroxide fortifies this grain. Because the intake of dairy products by adult females is low, their average calcium consumption (550 mg) is well below the recommended 1000 1200 mg. Supplementation with various forms of calcium is pmdent. Fortification of fhiit juices and soft drinks with calcium complexed with citric and malic acids has been achieved. 

An RDA for manganese has not been established. A provisional dietary Mn intake for adults of 2 to 5 mg/day is recommended by the National Research Council. Manganese deficiency rarely occurs and has not yet been documented in any specific population. Mn is found in grains, fruits, and vegetables. Meat, fish, and dairy products are relatively poor sources of the mineral-... 

Let s consider osteoporosis, a disease that currently affects more than 25 million Americans and an estimated 1.4 million Canadians. There is plenty of research to show that the high protein content of meat and dairy products turns the blood acidic. Your bones act like bank accounts, storing the alkaline mineral calcium. Whenever your blood becomes acidic, your body makes calcium withdrawals from your bones to neutralize the acidity. If you re not depositing enough calcium from your diet into your bones, the calcium bank account in your bones will be overdrawn. This often results in osteoporosis. 

Medical researchers are not limiting their studies to dairy products alone. A study published in the American Journal of Clinical Nutrition links high meat consumption to an increased rate of bone density loss and an increased incidence of fractures.32 Another study in the same journal found that cola consumption contributes to low bone-mineral density.33 Similarly, research published in Osteoporosis International links increased cola consumption with adverse bone effects and a possible increase in the risk of osteoporosis, even in the short term.34... 

Avoid the local drinking water, even for cleaning teeth drink only bottled mineral water. Avoid ice cubes, dairy products, ice cream and home-distilled drinks. 

Lactose intolerance is a distinct entity from cow milk protein sensitivity and causes abdominal pain, diarrhea, nausea, flatulence, and/or bloating. While avoidance of milk and other dairy products will bring relief in children suffering from lactose intolerance, it may cause problems in optimal bone mineralization owing to lack of calcium in diet. Several lactose-free and lactose-reduced milks are now available in markets to cater to such infants. The scope of transgenic technology to reduce the lactose content in the milk of small animals has been reviewed elsewhere in this chapter (Section IV.A). The extension of this technique to include farm animals is targeted in the future. 

Microorganisms use nutrients in foods for their cellular synthesis and energy. These nutrients include carbohydrates, proteins, lipids, minerals, and vitamins. Foods rich in proteins such as milk and dairy products, meats, and egg are ideal nutrient sources of most foodbome pathogens (McSwane et al 1998). 

In general, milk and dairy products (particularly Swiss-type cheeses), certain fruits (kiwi, oranges) and vegetables (broccoli, dried beans) as well as processed food such as chocolate exceed others such as meat, poultry or pasta in their relevance for optimal calcium nutrition (Tables 2.3-2 and 2.3-3). Since consumption of mineral water, which can contain relatively high amounts of calcium (Table 2.3-2), is increasing in industrialized countries, it becomes more and more important as a calcium source. 

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