Low-fat milk

Nutritional Value of Milk Products. Milk is considered one of the principal sources of nutrition for humans. Some people are intolerant to one or more components of milk so must avoid the product or consume a treated product. One example is intolerance to lactose in milk. Fluid milk is available in which the lactose has been treated to make it more digestible. The consumption of milk fat, either in fluid milk or in products derived from milk, has decreased markedly in the 1990s. Whole milk sales decreased 12% between 1985 and 1988, whereas the sales of low fat milk increased 165%, and skimmed milk sales increased 48% (35). Nutritionists have recommended that fat consumed provide no more than 30 calories, and that consumption of calories be reduced. Generally, a daily diet of 2000—3000 cal/d is needed depending on many variables, such as gender, type of work, age, body responses, exercise, etc. Further, there is concern about cholesterol [57-88-5] and density of fat consumed. Complete information on the nutritive value of milk and milk products is provided on product labels (36) (see also Table 4). 

Other dairy substitutes have penetrated the U.S. market to the extent of 1% for fluid whole milk, 58% for creams, <1% for low-fat milk, 6—7% for cheeses, 10% for evaporated and condensed milks, and 2% for ice cream (30). About 60% of the substitute and imitation cheese sold in the United States is being used as the cheese material for pi22a (2). 

Phillips, L.G. and Barbano, D.M., The influence of fat substitutes based on protein and titanium dioxide on the properties of low fat milks, J. Dairy Sci., 80, 2726, 1997. Choi, J.Y. et ah, Photocatalytic antibacterial effect of TiOj film formed on Ti and TiAg. J. Biomed. Mater. Res. B Appl. Biomater., epub., 2006. 

Phillips L G, McGiff M L, Barbano D M and Lawless H T (1995b), The influence of nonfat dry milk on the sensory properties, viscosity, and color of low-fat milks , Journal of Dairy Science, 78, 2113-2118. 

Oral solution administration - The oral solution can be mixed with water, coffee, orange juice, or low-fat milk it is not compatible with cola or tea. 

Lowe, C. M., Kotula, K. T. and Briggs, G. M. 1983. Nutrition studies of real nonfat and fabricated dry milks with respect to the Food and Drug Administration s 1978 proposal for the nutritional equivalence (NE) of low-fat milk substitutes in rats. J. Dairy Sci. (Suppl. 1) 66, 90. 

Emmons, D. B., Kalab, M., Larmond, E. and Lowrie, R. J. 1980. Milk gel structure. X. Texture and microstructure in Cheddar cheese made from whole milk and from homogenized low-fat milk. J. Texture Studies 11, 15-34. 

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). 

At least two servings Low-fat milk, cheese, yogurt, and other milk products (Choose lactose-reduced milk and yogurt if one has trouble digesting regular milk)... 

Carrageenan and phospholipids stabilize milk fat by a sulfate-amine reaction (Yalpani, 1988). Allegedly, the rich sensation of a 3.5% butterfat milk can be achieved in 1% low-fat milk by adding i- and K-carrageenan at 0.02-0.04% concentration. The texture and appearance of fluid skim milk ( < 0.5% butterfat) can be improved similarly (Moirano, 1977). 

Bauman, D.E., Griinari, J.M. 2001. Regulation and nutritional manipulation of milk fat low-fat milk syndrome. Livestk. Prod. Sci. 70, 15-29. 

Davis, C.L., Brown, R.E. 1970. Low-fat milk syndrome. In Physiology of Digestion and Metabolism in the Ruminant (A.T. Phillipson, ed.), pp. 545-565, Oriel Press, Newcastle-upon-Tyne, UK. 

With an increase in dispersed-phase volume fraction, the viscosity of an emulsion increases. This increase in viscosity is linear at a low droplet concentration (McClements, 1999) the viscosity of an emulsion of milk fat globules in milk plasma increases linearly with fat content up to 30% (Bakshi and Smith, 1984 Kyazze and Starov, 2004), whereas the viscosity of low-fat milk (<2.0% fat) increases in a near linear fashion with fat content (Phillips et al., 1995). However, above a certain volume fraction of the dispersed phase, the droplets in emulsions are packed so closely that flow is impaired, giving the emulsion a gel-like character (McClements, 1999). For instance, the viscosity of cream increases rapidly with increasing fat content when the fat content is >50% (Prentice, 1968 Mulder Walstra, 1974). 

Children fed low-fat milk had up to a fivefold greater incidence of acute gastrointestinal illness than children who were fed whole milk. 

Vitamin addition is required in the low-fat milks, therefore all reduced fat, low-fat and skim varieties have Vitamin A palmitate as an added ingredient. In the case of whole milks it is optional for the dairy to add vitamins. The consumer usually has the option to purchase the milk he or she prefers. 

Fruits, vegetables, skim and low-fat milks, cereals, whole-grain products, and pastas (not egg pastas)... 

Low-fat milk and products, caters to the health-conscious consumers... 

Post-HIER blocking buffer 0.05 M Tris-buffered saline (TBS pH 7.6) containing 2% low-fat milk powder. 

FIG. 18 Powder compressibility C2 for (A) instant low-fat milk, (B) nonfat milk, and (C) instant coffee, at three aw values and different size ranges (gray aw = 0.15 black aw = 0.44 white aw = 0.56) (adapted from Yan and Barbosa-Canovas, 2000). 

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