Milk and dairy products

Milk is the secreted fluid of the mammary glands of female mammals. It contains nearly all the nutrients necessary to sustain life. Since the earliest times, mankind has used the milk of goats, sheep and cows as food. Today the term milk is synonymous with cow s milk. The milk of other animals is spelled out, e. g., sheep milk or goat milk, when supplied commercially. 

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FMN. The main dietary sources of riboflavin are milk and dairy products. In addition, because of its intense yellow color, riboflavin is widely used as a food additive. 

Casein-derived phosphorylated peptides are believed to enhance the bioavailability of calcium from milk and dairy products (Pihlanto and Korhonen, 2003), and a phosphopeptide derived from (3-casein has been shown to increase iron bioavailability (Bouhallab et ah, 2002 Peres, 1999). Other casein-derived peptides have been found to contain antihypertensive activity in rats (Leclerc et ah, 2002 Miguel et ah, 2009). A number of casein fragments demonstrate antibacterial activity (Kilara and Panyam, 2003). 

The total-chlorine method for residues of the chlorinated hydrocarbons has also been applied to animal tissues, milk, and dairy products (9). As in the spray-residue determinations, the method does not differentiate between the insecticide and metabolites. 

Flysjo, A. Greenhouse Gas Emissions in Milk and Dairy Product Chains—Improving the Carbon Footprint of Dairy Products. Dissertation, Aarhus University, 2012. 

Part II provides detailed information on the main quality and safety issues related to the production of organic livestock foods. This includes three chapters (Chapters 7 to 9) which review the effect of livestock husbandry on nutritional and sensory quality of livestock foods including milk and dairy products (Chapter 7), poultry (Chapter 8) and pork (Chapter 9). It also includes four chapters (Chapters 10 to 13) which review the strategies used to minimise microbiological risks and antibiotic and veterinary medicine use in livestock production systems including safety of ruminants (Chapter 10), mastitis treatment in organic dairy production systems (Chapter 11), internal parasites (Chapter 12) and pigs and poultry (Chapter 13). 

Effects of organic and conventional feeding regimes and husbandry methods on the quality of milk and dairy products... 

Humans are also exposed to the aflatoxins when consuming animal products that were contaminated because the animal ate feed containing aflatoxin. Aflatoxin contamination can be passed to milk and dairy products as aflatoxin M (Figure 9.1). 

Major metals Calcium Milk and dairy products grains green vegetables and fruit Rigidity of bone and teeth. Regulation of metabolism Blood clotting... 

RMLs) for PCBs in dietary products such as hsh (-2000 ng/g), meats (ranging from 200 to 2000 ng/g), and eggs (100-300 ng/g). For milk and dairy products, RMLs range from 200 (Canada) to 1500 ng/g (Thailand). Germany has established RMLs for some congeners (PCBs 28, 52, 101, 180) in 8 ng/g of fat and 10 ng/g of food, for the food with more and less than 10% fat, respectively. (From Llompart et al., 2001)... 

Mariaca, R. Bosset, J.O. (1997) Instrumental analysis of volatile (flavour) compounds in milk and dairy products. Lait 77 13-40. 

In addition to the principal constituents listed in Table 1.1, milk contains several hundred minor constituents, many of which, e.g. vitamins, metal ions and flavour compounds, have a major impact on the nutritional, technological and sensoric properties of milk and dairy products. Many of these effects will be discussed in subsequent chapters. 

Some milk and dairy products are consumed in probably all regions of the world but they are major dietary items in Europe, North and South America, Australia, New Zealand and some Middle Eastern countries. Total milk production in 1996 was estimated to be 527 x 106 tonnes, of which 130,... 

Milk and dairy products have been traded for thousands of years and are now major items of trade. According to Verheijen, Brockman and Zwanen-berg (1994), world dairy exports were US 23 x 109 in 1992 the major flow of milk equivalent is shown in Figure 1.8. Import and export data, as well as much other interesting statistical data on the world dairy industry, are provided by Verheijen, Brockman and Zwanenberg (1994), including a list of the principal dairy companies in the world in 1992, the largest of which was Nestle, which had a turnover from dairy products of US 10.6 x 109 (c. 39% of total company turnover). 

Milk contains significant concentrations of fat-soluble vitamins (Table 3.5, Figure 3.4) and milk and dairy products make a significant contribution to the dietary requirements for these vitamins in Western countries. The actual form of the fat-soluble vitamins in milk appears to be uncertain and their concentration varies widely with breed of animal, feed and stage of lactation, e.g. the vitamin A activity of colostrum is c. 30 times higher than that of mature milk. 

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