Dairy products yogurt

There is more activity in dairy products than anywhere else in the food industry. Ice milk and fro2en yogurt, early leaders in the field, rose rapidly in sales then plummeted. Fat-free ice cream has been marketed, but final results are not yet available. Sales of these products have not cannibalized traditional ice cream (35). Standards for traditional ice cream call for a minimum of 10% butterfat. One fat-free ice cream product is prepared from nonfat milk (skim) and cellulose gum. Fat-free ice creams have encountered strong resistance in some segments of the retail trade. Retailers in Maine and New York, states with important dairy producing industries, refuse to sell such products (36). 

Cells of microorganisms have constituted a portion of human food siace ancient times. Yeast-leavened baked products contain the residual nutrients from the yeast cells destroyed duriag bakiag (see Bakery processes and leavening agents). Cultured dairy products, such as yogurt, buttermilk, and sour cream, contain up to lO cells of lactic acid bacteria per gram (19) (see Milk and milkproducts). Other examples of fermented foods consumed siace early times iaclude fermented meats, fish, and soybean products. 

Lactose is mainly used as a fermentation substrate for lactic acid bacteria in dairy products, such as yogurt and cheese. These bacteria break down lactose into lactic acid, which solidifies the milk, and creates an acid environment that favors the benign lactic acid bacteria over those that are more harmful. 

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... 

Antibiotics in milk can affect dramatically the production of fermented dairy products such as cheese, yogurt, buttermilk and sour cream. Routine application of antibiotic test kits such as the Delvo kit are required to avoid major losses on the line. 

Three cups of low-fat or fat-free milk per day or an equivalent amount of low-fat yogurt and/or low-fat cheese (1.5 ounces = 1 cup of milk) provide an adequate amoimt of Ca for most adolescents. Children 2- to 8-years old require two cups of milk per day, or the equivalent in alternative dairy foods. A one cup serving of whole milk supplies 290 mg Ca. It was recently demonstrated that it was virtually impossible for adolescents not consuming dairy products in their diet, and without an intentional plan for... 

By pre-treating milk with lactase, all adults can enjoy milk and a whole range of other lactose-free dairy products can be made such as ice cream and yogurt. In the production of ice cream, lactose hydrolysis can also be used to improve certain properties such as the texture, sweetness and tendency to crystallize. The increased sweetness is also advantageous in the manufacture of flavored milk products because less sugar needs to be added. 

Ciprofloxacin should not be taken with dairy products (like milk or yogurt) or calcium -fortified juices alone, because absorption of ciprofloxacin may be significantly reduced however, ciprofloxacin may be taken with a meal that contains these products... 

Other dairy products are also important sources of vitamin A (Appendix 6A). Whipping cream (39% fat) contains about 565 pg retinol and 265 fig carotene per 100 g. The level of vitamin A in cheese varies with the fat content (Appendix 6A). Camembert (23.7% fat) contains 230 pg retinol and 315 pg carotene per 100 g, while Cheddar (34.4% fat) contains 325 pg retinol and 225 pg carotene per 100 g. Whole-milk yogurt (3% fat unflavoured) contains roughly 28 pg retinol and 21 pg carotene per 100 g while the corresponding values for ice-cream (9.8% fat) are 115 and 195 pg per 100 g, respectively. 

In general, dairy products are not major sources of B6 in the diet. Concentrations in cheeses and related products vary from about 0.04 (fromage frais, cream cheese) to 0.22 (Camembert) mg per 100 g (Appendix 6A). Whole-milk yogurt contains roughly 0.1 mg per lOOg and the concentration in skim-milk powder is c. 0.6 mg per 100 g. 

Raw ovine and pasteurized caprine milks contain 0.6 and 0.1 jug B12 per 100 g, respectively. Human colostrum contains 0.1 fig per 100 g but the mature milk contains only traces of B12. Concentrations of B12 in dairy products (Appendix 6A) include about 0.3 fig per 100 g for cream and 1 fig per 100 g for many cheese varieties. Yogurt contains roughly 0.2 fig per 100 g of this nutrient. 

Apart from public health impacts, residual antimicrobials in animal products can bring about technoeconomic losses in the food processing industry. It has long been known that the presence of some antimicrobial compounds in milk can dramatically affect the production of fermented dairy products such as yogurt, cheese, buttermilk and sour cream (72, 73). As shown in Table 10.2, even minute concentrations of antibiotics in milk can cause inhibition of the growth of commonly used dairy starter cultures (74). 

The most important fermentative reaction used in dairy processing is the homofermentative conversion of lactose to lactic acid. The efficient manufacture of high-quality cultured products, including most cheese varieties, yogurt, and cultured buttermilk, requires a rapid and consistent rate of lactic acid production. Lactic acid helps to preserve, contributes to the flavor, and modifies the texture of these products. Nearly all starter cultures used to produce acidified dairy products contain one or more strains of lactic streptococci, because these organisms can produce the desired acidity without causing detrimental changes in flavor or texture. Strains of lactic streptococci can be classified as... 

Milk and dairy products have been important trading goods since historical times. Thus, they may well have been one of the earliest foodstuffs to be subjected to adulteration. There are several ways in which the authenticity of milk may be challenged, and, since milk is used as the raw material for other products, such as cheese, there is also the potential to use waste from the milk-processing industry (e.g., whey) as an extender. Another possibility is the use of milk of other species of animal. There may be safety issues attached to this type of adulteration, since many people are allergic to cows milk and therefore choose milk, cheese, and yogurt from other... 

Protein-rich foods can also be specially treated. According to Saag (135), in order to extract colorants from fish, samples are boiled, filtered, washed, with an ammonia solution to displace proteins, and then washed through Sephadex LH-20 with water. The colored zones are collected for HPLC analysis. Dairy products (ice cream, cheese, yogurt) are first mixed with acetone or ethanol to precipitate the protein, which is ground up with sea sand and Celite, and the slurry is placed in a column from which dyes are eluted with a solution of ammoniacal methanol (135,162). 

Mannio and Cosio (78) described a sensitive, specific, and rapid chromatographic procedure to determine BA and SA in different food products. Benzoic acid and SA were extracted from foods by a microdialysis probe connected online to an HPLC column that allows separation of BA and SA. Detection was done at 228 and 260 nm for BA and SA, respectively. The procedure was linear from 1 to 80 ppm, with a detection limit of 1 ppm for SA and 2 ppm for BA. The assay was successfully applied to soft drinks, fruit juices, and dairy products (cheese, yogurt, and cream). 

His Tyr Ion-pair HPLC of PA derivatives and fluorimetric detection at 425 nm (Aex = 338 nm). Nova-Pak C-l 8 stationary phase. Mobile phase MeOH, hydrogen-phosphate, heptanesul-fonic acid, pH = 3.0. 1-5 mg/L in cheese Dairy products, infant formulae, yogurt, cheese found in cheese 25-223 mg/L Homogenization with MeOH at T = 60°C, cooling, MeOH addition, filtration. 159... 

That not all dairy products have the same effect on disease risk has been shown in a study from Finland. In this study, reported cream intake was surprisingly inversely related to ischemic stroke, while intakes of other dairy products were not (Larsson et al., 2009). Further analyses in the Rotterdam study revealed that milk and milk products (all kinds of milk, yogurt, coffee creamer, custard, curd, pudding, porridge, and cream) were inversely related to hypertension during follow-up, while high-fat dairy products (above 3.5% fat) were not (Engberink et al., 2009). 

Milk This group contains dairy products. This includes milk, yogurt, and cheese. These are your calcium-rich foods. Two or three servings a day are sufficient. A serving is one cup of milk or yogurt or 1-1/2 to 2 ounces of cheese. Choose low-fat or fat-free milk, yogurt, and other milk products. If you don t or can t consume dairy products, choose lactose-free products. 

Try low-fat cottage cheese and plain yogurt instead of whole-milk dairy products. If you want some flavor in your yogurt, mix it up with your favorite fruit and some honey. 

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