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Journal articles on the topic 'Dairy substitutes'
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Salomé, Marion, Jean-François Huneau, Capucine Le Baron, Emmanuelle Kesse-Guyot, Hélène Fouillet, and François Mariotti. "Substituting Meat or Dairy Products with Plant-Based Substitutes Has Small and Heterogeneous Effects on Diet Quality and Nutrient Security: A Simulation Study in French Adults (INCA3)." Journal of Nutrition 151, no. 8 (May 28, 2021): 2435–45. http://dx.doi.org/10.1093/jn/nxab146.
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ABSTRACT Background Plant-based substitutes are designed to have the same use as animal-based foods in the diet and could therefore assist the transition toward more plant-based diets. However, their nutritional impact has not been characterized. Objectives We assessed and compared the effects of plant-based substitutes on the nutritional quality of the diet. Methods We simulated separately the substitution of meat, milk, and dairy desserts with 96 plant-based substitutes in the diets of 2121 adults (18–79 y old) from the cross-sectional French Third Individual and National Study on Food Consumption Survey (INCA3; 2014–2015). The quality of initial individual diets and the 203,616 substituted diets was evaluated using the Probability of Adequate Nutrient Intake (PANDiet) scoring system, which assesses the probability of adequate (sufficient and not excessive) nutrient intake; also, nutrient security was evaluated using the SecDiet scoring system, which assesses the risk of overt deficiency. Results Impacts on PANDiet depended on both the food substituted and the types of substitutes. Soy-based substitutes provided a slight improvement in diet quality (0.8% increase of the PANDiet score when substituting meat), whereas cereal-based substitutes resulted in a 1.1% decrease. Globally, substitutions led to better adequacies for fiber, linoleic acid, α-linolenic acid, vitamin E, folate, and SFAs, but lower adequacies regarding vitamin B-12 and riboflavin, as well as bioavailable zinc and iron when substituting meat, and calcium and iodine when substituting milk/dairy desserts. When they substituted dairy products, calcium-fortified substitutes allowed maintenance of calcium adequacy but there was a higher risk of iodine deficiency when substituting dairy, which may warrant iodine fortification. Substitutions modified the energy share of ultra-processed foods from 29% to 27%–40%, depending on the food substituted and the substitute used. Conclusions Plant-based substitutes had a small effect on overall diet quality and heterogeneous impacts on nutrient adequacy and security. Plant-based substitutes that include legumes appear more nutritionally adequate to substitute animal products than do other substitutes.
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Adamczyk, Dominika, Diana Jaworska, Daria Affeltowicz, and Dominika Maison. "Plant-Based Dairy Alternatives: Consumers’ Perceptions, Motivations, and Barriers—Results from a Qualitative Study in Poland, Germany, and France." Nutrients 14, no. 10 (May 23, 2022): 2171. http://dx.doi.org/10.3390/nu14102171.
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Plant-based dairy substitutes have been gaining popularity in recent years, but consumer perspective on these products is still relatively unexplored. The purpose of the study was to investigate the potential of plant-based dairy alternatives, including consumers’ motives and the barriers to embracing this food category. A qualitative study (24 focus groups, 154 respondents) was conducted in three countries: Poland, Germany, and France. The study allowed us to describe the reasons for using dairy substitutes (curiosity, health reasons, influence of others), their perceived advantages, and the barriers to their use. The study also showed that the role of dairy differs between the surveyed countries and is related to culinary traditions. As a result, attitudes towards and motives for using dairy substitutes differ in the different countries.
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Saakian, Alexander. "Justification of the technology and parameters of the preparation of products based on soy-root compositions." АгроЭкоИнфо 2, no. 44 (April 19, 2021): 19. http://dx.doi.org/10.51419/20212219.
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The purpose of the research is to substantiate the technology and process parameters of protein-vitamin products of liquid and xerogel physical form. Object of research: the process of preparing a substitute for dairy feed in the form of a protein-vitamin extract for young farm animals using a multifunctional device in the form of a chopper-extractor-separator (CES) – three-module design. The authors of the article developed a hardware and technological scheme for the production of a substitute for dairy feed (SDF) and mixed feed concentrates (FC) based on a soy - root raw material composition. The dependences that characterize the work of the grinding and extraction device on the processes of grinding soy-root raw material composition, extracting nutrients from it into an aqueous medium and separating the pulp residue from the substitute for dairy feed are established. The technology of obtaining innovative products in the form of a substitute for dairy feed – feed concentrates based on soy-root raw material composition is justified. Keywords: PARAMETERS, SOY-ROOT COMPOSITION, MILK FEED SUBSTITUTES, FEED CONCENTRATES, GRANULATE, SHREDDER-EXTRACTOR-SEPARATOR, TECHNOLOGY
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Szilagyi, Andrew, and Norma Ishayek. "Lactose Intolerance, Dairy Avoidance, and Treatment Options." Nutrients 10, no. 12 (December 15, 2018): 1994. http://dx.doi.org/10.3390/nu10121994.
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Lactose intolerance refers to symptoms related to the consumption of lactose-containing dairy foods, which are the most common source for this disaccharide. While four causes are described, the most common is the genetically-determined adult onset lactose maldigestion due to loss of intestinal lactase governed by control of the gene by a 14,000 kb promoter region on chromosome 2. Gastrointestinal symptoms from lactose have expanded to include systemic effects and have also been confounded by other food intolerances or functional gastrointestinal disorders. Partly because lactose maldigestion is often interpreted as lactose intolerance (symptoms), focus of therapy for these symptoms starts with lactose restriction. However, withholding of dairy foods completely is not appropriate due to a more favorable impact on health. Industrial efforts to substitute with plant-based products is not completely successful at this time. This narrative article reviews the complexities of the perception of lactose intolerance, its epidemiology, and pathogenesis. Treatments are discussed, including the inappropriateness of dairy avoidance. In conjunction, effects of dairy products on 19 common diseases are reviewed. Different methods of treatment, lactose-reduced products, plant-based dairy substitutes, adaptation, prebiotics, exogenous lactase, probiotics, and some other dietary interventions are further discussed.
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Кожахметова, Айнат, Murat B. K, Aleidar S. A., and Baimukanov А. D.,. "EFFECTIVE TECHNOLOGIES IN DAIRY CATTLE BREEDING." Ġylym ža̋ne bìlìm, no. 4(73) (December 25, 2023): 36–45. http://dx.doi.org/10.52578/2305-9397-2023-4-36-45.
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This paper describes the effective use of stress-free technology in dairy cattle breeding. This method is widely used in the technology of milking dairy cows and raising cubs. The article clearly shows the method of caring for calves in the conditions of the Republic of Kazakhstan in the period after milking and milking. A complete comprehensive study of the impact of stress factors on the body of young cubs during the milking period and cows during the milking season was carried out. The article provides a list of work on stress – free care of calves and dairy cows during the milking period. According to the results of the work, 4 –day Cubs in the experimental group were trained on substitutes with a high content of dairy products from the 12th day, exceeding their live weight by 5.8% in 15 days, and by 8.2% at one month. Cubs during the milking period in this research group at the end of the prophylactic period had a live weight of 77 kg, that is, 6.9% more than Cubs in the control group. This is the result of an early transition from milk to milk substitutes. The results of the conducted studies show that during stress, the number of white blood cells in the control group increased by 29%, the granulocyte increased by 9.02%, the erythrocyte by 7.5% and the average amount of red blood cells by 2.7%. Veterinary Measures for cows of the control group in the farm" zholdybay "reduce the milking rate by 16.7%, in the farm" Beibit "by 13.5 and in the farm" Balke "by 14%, in the farm" Zholdybay "– 10% lower than in the farm" Beibit "by 8.7% and in the farm" Balke " by 9.6%.
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Petrova, Yulia V., Valentina M. Bachinskaya, Mikhail M. Lugovoy, Evgeny A. Yakovlev, Elena V. Dudkina, Ilya I. Voronov, and Vadim Yu Karev. "Comparison of the effectiveness of whole milk substitutes in feeding calves of the dairy rearing period." Veterinariya, Zootekhniya i Biotekhnologiya 12/2, no. 109 (2022): 117–26. http://dx.doi.org/10.36871/vet.zoo.bio.202212216.
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Whole milk substitutes are widely used in feeding calves in the dairy rearing period, when the use of whole milk is unacceptable due to diseases of contagious etiology of mothers, or for economic reasons. The purpose of our research was to determine the effectiveness in calf feeding of the new substitute for whole milk «NutrilactPro» developed within the Rusagro group of companies in comparison with analogues designed for use from the first days of life of calves. Scientific research was conducted in the Moscow region. Using the paired-analogues method, two groups of calves of Holsteinized black-motley breed were formed, 12 calves in each group having the same body weight and a group cage housing. Blood samples were taken for clinical and biochemical analysis before and after the experiment. Calves were reweighed every 15 days.
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WARBURTON, DONALD W., and KARL F. WEISS. "Microbiological Quality of Non-Dairy Creamers, Fillings and Toppings." Journal of Food Protection 49, no. 8 (August 1, 1986): 621–22. http://dx.doi.org/10.4315/0362-028x-49.8.621.
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A study conducted in 1984–1985, in the province of Ontario, Canada, assessed the bacteriological quality of three types of non-dairy substitutes including creamers, fillings and toppings. All sample units tested contained acceptable levels of aerobic colony count (ACC), yeast/mold and aerobic sporeformers. Escherichia coli, Staphylococcus aureus and Salmonella were not detected in any of the 79 lots tested, indicating that good hygienic practices were used during the manufacture of these products.
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Baysal, Müge, and Yeşim Elmacı. "Yağ İçeriği Azaltılmış Sütlü Tatlılarda Aroma Salınımı ve Reolojik Özelliklerin İncelenmesi." Turkish Journal of Agriculture - Food Science and Technology 8, no. 6 (June 25, 2020): 1331–40. http://dx.doi.org/10.24925/turjaf.v8i6.1331-1340.3346.
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Dairy desserts, which have an important place in Turkish cuisine, are mild, more digestible and have high nutritional value than dough and syrup desserts. In recent years, studies for developing these products have increased due to the increase in consumer demand for low and zero fat products for many different reasons such as nutrition, health and weight control. However, the reduction of fat in food products often leads to undesirable changes in the structural properties of foods, which affects consumer preference. Fat in the formulation of such products, affects the appearance, texture, mouthfeel, and especially flavor. To eliminate the problems associated with the reduction of fat content in foods, whey protein-pectin complexes, λ-carrageenan, κ-carrageenan, short and long chain inulin mixtures, starch substitutes are generally used. Changes in fat content of dairy desserts with the use of substitutes affect color, rheology, texture, sensory perception, aroma release and perception. Milk fat content is effective on sensory detection, in vivo flavor and flavor release in semi-solid dairy desserts. The milk fat content (whole-fat, low-fat or non-fat) used in the production of dairy dessert affects the rheological and sensory properties of the product, the taste intensity perceived in the mouth, flavor release, flow behavior, flavor and viscoelastic properties. According to the reviewed literature, in dairy desserts with reduced fat content, the thickener type and concentration (starch, κ-carrageenan, carboxymethyl cellulose) have been determined to cause perceptible changes in the product’s color, flavor and texture, and may alter the physical and structural properties of the product. In this review, it was aimed to examine the aroma release and rheological properties of dairy desserts with reduced fat content by using fat substitutes.
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Mäkinen, Outi Elina, Viivi Wanhalinna, Emanuele Zannini, and Elke Karin Arendt. "Foods for Special Dietary Needs: Non-dairy Plant-based Milk Substitutes and Fermented Dairy-type Products." Critical Reviews in Food Science and Nutrition 56, no. 3 (January 9, 2015): 339–49. http://dx.doi.org/10.1080/10408398.2012.761950.
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Singh, Manisha Jayprakash, and Prof Noaman Khatib. "STUDYING CONSUMER BEHAVIOR RELATED TO DAIRY PRODUCTS, INCLUDING PREFERENCES FOR ORGANIC AND PLANT-BASED ALTERNATIVES, AND THE IMPACT ON DAIRY FARMING." International Journal of Research in Commerce and Management Studies 06, no. 03 (2024): 79–89. http://dx.doi.org/10.38193/ijrcms.2024.6309.
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This study looks at consumer behavior related to dairy products, specifically focusing on preferences for plant-based and organic alternatives and how that affects dairy production. Health, environmental, and ethical considerations are influencing consumer preferences in the dairy industry more and more. Dairy products that are organic are thought to be healthier and more environmentally friendly than their conventional counterparts, while plant-based substitutes are becoming more and more well-liked for moral and perceived health reasons. Changes in consumer preferences have a big impact on market strategies and sustainability initiatives related to dairy farming techniques. Comprehending these dynamics is vital for dairy sector players to proficiently modify production techniques and marketing strategies. Using a mixed-methods approach, this study investigates consumer behavior and motivations, offering insights into the trajectory of dairy product consumption going forward and its effects on the agricultural sector.
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Vysokogorsky, Valery E., Julia G. Rosenfeld, and Maria A. Sokolova. "ANTIOXIDANT ACTIVITY OF DAIRY PRODUCTS FOR BABY FOOD." Siberian Journal of Life Sciences and Agriculture 14, no. 3 (June 30, 2022): 143–53. http://dx.doi.org/10.12731/2658-6649-2022-14-3-143-153.
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Increasing the biological and nutritional value of breast milk substitutes by enriching different macro- and micronutrients is an important issue. To a certain extent, the nutritional value of milk is determined by its antioxidant activity.
The research aims to compare the antioxidant activity of dairy products for baby food and breast milk.
The current research studied cow pasteurized milk, drinking ultra-pasteurized “Tyoma,” sterilized milk for baby food “Agusha,” “NAN,” “Nutrilon,” and “Malyutka” milk mixtures, as well as breast milk of 17 women. The antioxidant activity was determined by the titrimetric permanganate method in aqueous and alcoholic milk extracts. The content of antioxidants in alcoholic extracts of milk and all dairy products significantly exceeds their levels in aqueous solutions. The content of water-soluble antioxidants in breast milk is significantly lower than in cow’s milk “Luzhaykino” and “Agusha,” but in infant formula, it corresponds to the indicators of breast milk. The level of alcohol-soluble antioxidants is lower in NAN and Nutrilon milk mixtures when compared with cow and breast milk. The milk mixture “Malyutka” does not differ from breast milk in terms of the antioxidant activity of alcohol- and water-soluble components.
Discussion. The use of separate determination of hydrophilic and hydrophobic antioxidants revealed significant differences between breast and cow’s milk. The enrichment of milk with easily destructible, water-soluble ascorbic acid did not affect the antioxidant activity of dairy products for baby food (“Agusha” and “Tyoma”).
The results obtained on the significant differences in the antioxidant properties of dairy products based on cow’s milk from breast milk indicate the need to optimize the composition of milk antioxidants for baby food and the creation of breast milk substitutes.
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Bruhn, Christine M., Anne Cotter, Katherine Diaz-Knauf, Jeanette Sutherlin, Estella West, Norma Wightman, Eunice Williamson, and Michele Yaffee. "Consumer Attitudes and Market Potential for Dairy Products Utilizing Fat Substitutes." Journal of Dairy Science 75, no. 9 (September 1992): 2569–77. http://dx.doi.org/10.3168/jds.s0022-0302(92)78019-9.
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Silva, Jiuliane Martins da, Giovanna Caputo Almeida Ferreira, Catarina de Mesquita Oliveira, Brenda de Oliveira Gomes, Andreza Candido Mendes, Oscar Oliveira Santos, and Tatiana Colombo Pimentel. "Non-dairy based desserts: a literature review." Research, Society and Development 9, no. 11 (December 3, 2020): e77691110275. http://dx.doi.org/10.33448/rsd-v9i11.10275.
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The Brazilian market for food products with low lactose content and foods for the vegan population, lactose intolerant and even the public that seeks lactose-free food by preference needs diversification. This review sought to describe articles that addressed the development and characterization of non-dairy based desserts. A search was made for references in the CAPES, Lilacs, Scielo, and ScienceDirect databases in September 2019 covering the period 2010-2020 and using the descriptive terms "Frozen desserts " or "Dairy alternatives " or "N on dairy "Or" Ice cream ". As selection criteria, research articles in English and Portuguese involving non-dairy desserts were used. The search allowed the identification of 5 articles that met the established criteria. Although the use of cow's milk substitutes has been explored by the dessert industry, there is still much to explore about the alternatives available to innovate in the design of non-dairy based desserts, so a review on the subject is extremely interesting.
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Santos, Geisa J., Raquel Rocha, and Genoile O. Santana. "Lactose intolerance: what is a correct management?" Revista da Associação Médica Brasileira 65, no. 2 (February 2019): 270–75. http://dx.doi.org/10.1590/1806-9282.65.2.270.
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SUMMARY Individuals with Lactose Intolerance (LI) tend to exclude milk from their diet since this behavior seems to relieve the symptoms caused by the disease. However, milk is a food of high nutritional value, and complete exclusion of dairy products may favor the development of bone diseases such as osteopenia and osteoporosis. The objective of this review was to evaluate the scientific evidence on the adequate management of patients with LI. This study was carried out from the review of the scientific literature in PubMed and SciELO databases. Complete exclusion of conventional dairy products is not necessary since most individuals with LI can tolerate up to 12 grams of lactose daily in a single dose. Yogurts and cheeses matured for having low amounts of lactose are part of the strategy that allows consumption of dairy products by patients with LI. Currently, there is a diversity of products considered as “milk substitutes” and supplements aimed at individuals with LI. However, these strategies still require better-designed studies.
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BOCHKAREV, D. O. "TRENDS AND PROSPECTS FOR THE DEVELOPMENT OF THE UKRAINIAN MARKET OF PLANT-BASED MILK SUBSTITUTES IN THE WAR AND POSTWAR PERIOD." Economic innovations 25, no. 1(86) (March 20, 2023): 34–43. http://dx.doi.org/10.31520/ei.2023.25.1(86).34-43.
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Topicality.Economic changes associated with the military invasion lead to large-scale transformations in the country's economy, economic relations between the actors of agri-food markets, in particular, dairy, and form the prerequisites for the formation and further development of their innovative segments. The growing trend of reducing the number of cows and milk production during the wartime period, on the one hand, and the growing consumer demand for plant-based milk in the world, on the other, have created the preconditions for the development of the industrial production of non-dairy products in Ukraine. The market of plant-based milk substitutes is characterized by the social importance of the products and their significant role in ensuring food and environmental security of the country. The development of this market also ensures the formation of extended processing chains for domestic agricultural raw materials and the growth of market added value.Aim and tasks. The purpose of the article is to identify current trends and problems of development of the global and domestic market of plant-based milk substitutes, to substantiate the role of the relevant market in the food supply of the population and the Armed Forces of Ukraine in the wartime and post-war periods.Materials and Methods. The results of the theoretical generalization of scientific works and analytical reviews on the functioning of markets for plant-based milk substitutes, which are covered in publications of a fundamental and applied nature, as well as statistical data from the State Statistics Service of Ukraine, the regulatory framework for food supply of the Armed Forces of Ukraine form the material and methodological basis of the study. The methods of systematic, structural and logical, comparative, and statistical analysis were used to solve the tasks.Research results. The study found that the global dairy market has undergone significant transformations due to changes in consumer preferences, physical activity, climate factors, global demographic imbalances, etc. These circumstances have led to a decline in the quality of dairy products, a reduction in its production base, a drop in the competitive ability of products and formed the preconditions for the development of the global market for dairy alternatives. The Ukrainian vegetable milk market is growing dynamically; in 2020, its volumes increased 13.6 times compared to 2019. Domestic producers use affordable and acceptable raw materials, such as oats and buckwheat, to make plant milk.In wartime, there is a need to provide the population and the military with vegetable milk. It is proposed to make changes and additions to the catalog of food sets of the Armed Forces of Ukraine, through the use of useful food substitutes, the production of which involves the use of domestic agricultural raw materials and an increase in market added value.Conclusion. The article substantiates the need to determine the priority areas of state regulation of the domestic vegetable milk market, in particular, the regulation of relations between domestic producers of non-dairy products and the Main Directorate for Development and Support of Material Support of the Armed Forces of Ukraine through the norms of public-private partnership relations. Prospects for further research are the development of institutional and methodological support for the sustainability of the functioning and development of the Ukrainian market of plant-based milk substitutes in the wartime and post-war periods.
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Shober, A. L., C. Wiese, G. C. Denny, C. D. Stanley, and B. K. Harbaugh. "Plant Performance and Nutrient Losses during Containerized Landscape Shrub Production using Composted Dairy Manure Solids as a Peat Substitute in Substrate." HortTechnology 21, no. 2 (April 2011): 240–45. http://dx.doi.org/10.21273/horttech.21.2.240.
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Concerns over the environmental impact and economics of harvesting sphagnum and reed-sedge peat have increased the desire to identify acceptable peat substitutes for use in container substrates. This preliminary study evaluated the use of composted dairy manure solids as a substitute for sphagnum or reed-sedge peat in container substrates for production of woody ornamental shrubs and assessed potential leaching of nutrients. Walter's viburnum (Viburnum obovatum), sandankwa viburnum (Viburnum suspensum), and japanese privet (Ligustrum japonicum) were grown in 3-gal plastic containers with seven substrates containing (by vol.) 60% pine bark, 10% sand, and 30% sphagnum peat (S), reed-sedge peat (R), and/or composted dairy manure solids (C). Substrate composition had no effect on plant quality ratings for any species, growth index (GI) of walter's viburnum, or shoot and root dry weight of walter's viburnum and japanese privet. However, the GI of japanese privet and sandankwa viburnum was the lowest when grown in substrates containing a high percentage of reed-sedge peat (0S:3R:0C). Substrate effects on average nitrate + nitrite nitrogen leachate losses were minimal over the 88-day leachate collection period. However, the substrate containing the highest proportions of composted dairy manure solids (0S:0R:3C) generally had the highest average ammonium nitrogen and dissolved reactive phosphorus losses compared with other substrates. All substrates tested as part of this study appeared to be commercially acceptable for production of container-grown woody ornamental shrub species based on growth and quality. However, average nutrient losses from containers differed depending on the peat or peat substitute used to formulate the substrates.
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Kominakis, A. P. "Phenotypic correlations as substitutes to genetic correlations in dairy sheep and goats*." Journal of Animal Breeding and Genetics 120, no. 4 (August 2003): 269–81. http://dx.doi.org/10.1046/j.1439-0388.2003.00397.x.
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Hess, Julie, Christopher Cifelli, and Victor III Fulgoni. "Differences in Dairy Intake Among Americans by Ethnicity and Age: NHANES 2015–2018." Current Developments in Nutrition 5, Supplement_2 (June 2021): 1042. http://dx.doi.org/10.1093/cdn/nzab053_035.
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Abstract Objectives Consuming dairy foods helps Americans meet recommendations for calcium, vitamin A, vitamin D, and protein. The Healthy U.S.-Style Dietary Pattern in the 2020 Dietary Guidelines for Americans (DGA) recommends 3 daily servings of low-fat or fat-free milk, cheese, and yogurt for those 9 years and older, 2.5 servings for children 4–8 years and 2 servings for children 2–3 years. The objective of this study was to assess dairy consumption by Americans 2 years of age and older to identify population groups at higher risk for underconsumption. Methods Using data from the National Health and Nutrition Examination Survey (NHANES) 2015–2016 and 2017–2018, we evaluated the daily intake of total dairy foods, milk (total, white, flavored), cheese (total and cottage cheese separately), yogurt (regular and Greek), and milk substitutes (soy, rice, almond and others) by Americans, separating into groups by age (2 + years, 2–4 years, 4–8 years, 9–13 years, 14–18 years, 19 + years) and ethnicity (Asian, Hispanic, non-Hispanic Black, non-Hispanic White). Dairy serving amounts were defined as MyPlate serving size cup-equivalents. Results Regardless of age or ethnicity, Americans did not meet the DGA's dairy intake recommendations. Average total daily dairy intake for Americans ages 2 + was 1.57 ± 0.03 cup-equivalents, with 0.73 servings coming from milk and 0.73 from cheese. Children ages 2–4 and 4–8 years came the closest to meeting recommendations, consuming an average of 1.93 ± 0.06 and 1.93 ± 0.05 servings, respectively, of dairy foods daily. Intake fell to 1.83 ± 0.06 daily servings among children ages 9–13, more than 30% below the recommendation that children begin consuming 3 daily servings at age 9. Daily dairy intake continued to decrease among those 14–18 years (1.75 ± 0.07 servings) and among adults 19+ (1.48 ± 0.03 servings). Among those ages 2 and older, non-Hispanic Black Americans had the lowest average intake (1.18 ± 0.04 servings daily) and non-Hispanic White Americans (1.67 ± 0.03) had the highest. Across all ethnic groups, plain milk was consumed in greater quantities than any other dairy food. Conclusions Both age and ethnic disparities exist in dairy intake for Americans. Improving adherence to dairy recommendations from the DGA could help Americans move closer to nutrient recommendations and overall healthy dietary patterns. Funding Sources National Dairy Council.
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Abbas, Hayam M., Mona A. M. Abd El-Gawad, Jihan M. Kassem, and Mohamed Salama. "Application of fat replacers in dairy products: A review." Foods and Raw Materials 12, no. 2 (January 30, 2024): 319–33. http://dx.doi.org/10.21603/2308-4057-2024-2-612.
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The consumption of fat raises the risk of coronary heart disease and a number of chronic diseases such as obesity. However, removing fat or reducing its level in the final product may give it undesirable properties since fat plays an important role in the quality of food, mainly its texture and flavor. Therefore, natural or artificial fat replacers are utilized in food formulations instead of natural fat. Fat mimics are based on carbohydrates, proteins, and/or lipids, with energy values of 0–38 kJ/g (0–9 kcal/g).
They mimic physical properties and sensory attributes of fat but have less energy and calories. Fat substitutes have physical and functional characteristics of conventional fat molecules which are directly replaced with synthetic molecules that provide no calories or structured lipid molecules. Dairy products represent a principal part of consumer diet all over the world.
Therefore, this review aimed to expound how fat replacers can be used to overcome the defects of fat absence or reduction in dairy products. It was reviewed different types and sources of fat replacers, both micro- and nanoparticulated, and highlighted their application in cheese, ice cream, frozen yogurt, fermented milk, and fatty dairy products. Some of the currently applied micro-particulated proteins include Simplesse® (whey protein), APV LeanCreme™, and Dairy-Lo® (micro-particulate protein + micro-particulate cellulose).
While whey protein has a great role in the dairy sector today, there is a need for further research in this field.
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Ryhänen, Matti. "Input substitution and technological development on Finnish dairy farms for 1965-1991: Empirical application on bookkeeping dairy farms." Agricultural and Food Science 3, no. 6 (December 1, 1994): 519–601. http://dx.doi.org/10.23986/afsci.72722.
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The study presents an attempt to gain a better understanding of the input substitution and technological development on Finnish dairy farms. The dual approach of the neoclassical production and cost theory is applied. A system of derived demand and cost functions is estimated using a representative dairy farm data and panel data of bookkeeping Finnish dairy farms. The flexible translog cost function is utilized to solve the empirical research problem. The cost function study is chosen, because it makes it possible to study production of farms operating in the area of decreasing average costs. According to the results, inputs are for the most part substitutes with each other. With the existing production technology, the substitution of inputs for other inputs is inelastic. The own price elasticities are also inelastic. Technical change is purchased feed-saving and other inputs-using. The average annual rate of technical change was 1.3 percent. The new production chains resulting from technical change have made it possible to increase the size of dairy farms. Increasing the size of dairy farms should be allowed so in order to make it possible to utilize the advantages related to the economies of size.
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Essman, Michael, Barry Popkin, Camila Corvalán, Marcela Reyes, and Lindsey Taillie. "Sugar-Sweetened Beverage Intake among Chilean Preschoolers and Adolescents in 2016: A Cross-Sectional Analysis." Nutrients 10, no. 11 (November 15, 2018): 1767. http://dx.doi.org/10.3390/nu10111767.
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Background: Chile has the highest sugar-sweetened beverage (SSB) sales of any country and a growing burden of childhood obesity. This study examines SSB intake in Chilean children after a 5% SSB tax increase in 2014 but prior to marketing, labeling, and school policies implemented in 2016. Methods: 24-h recalls were collected in 2016 from two cohorts comprised of preschoolers 3–5 years of age (n = 961) and adolescents 12–14 years of age (n = 770) from low–moderate income neighborhoods. Beverages were categorized as regulated or unregulated according to whether they exceeded nutrient thresholds established by the 2016 policies. Results: Preschoolers consumed mainly beverage calories from regulated dairy beverages and substitutes (109 kcal, SD 30), unregulated dairy beverages (102 kcal, SD 24), and regulated fruit and vegetables drinks (44 kcal, SD 20). For adolescents, the greatest contributions came from regulated sodas (77 kcal, SD 47), regulated dairy beverages and substitutes (41 kcal, SD 16), and unregulated coffee and tea (41 kcal, SD 11). Overall, regulated beverages provided a greater proportion of calories than unregulated for preschoolers (15.0% vs. 11.8%) and for adolescents (9.1% vs. 5.0%). Conclusions: Before major policy implementation, regulated beverages accounted for a higher percentage of energy intake than unregulated beverages among both age groups. Future research will be needed to evaluate the impact of Chile’s new policies on sugary beverage intake in children.
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Ernstoff, Alexi, Qingshi Tu, Mireille Faist, Andrea Del Duce, Sarah Mandlebaum, and Jon Dettling. "Comparing the Environmental Impacts of Meatless and Meat-Containing Meals in the United States." Sustainability 11, no. 22 (November 7, 2019): 6235. http://dx.doi.org/10.3390/su11226235.
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This study compares the environmental impacts of meatless and meat-containing meals in the United States according to consumption data in order to identify commercial opportunities to lower environmental impacts of meals. Average consumption of meal types (breakfast, lunch, dinner) were assessed using life cycle assessment. Retail and consumer wastes, and weight losses and gains through cooking, were used to adjust the consumption quantities to production quantities. On average, meatless meals had more than a 40% reduction in environmental impacts than meat-containing meals for any of the assessed indicators (carbon footprint, water use, resource consumption, health impacts of pollution, and ecosystem quality). At maximum and minimum for carbon footprint, meat-containing dinners were associated with 5 kgCO2e and meatless lunches 1 kg CO2e. Results indicate that, on average in the US, meatless meals lessen environmental impacts in comparison to meat-containing meals; however, animal products (i.e., dairy) in meatless meals also had a substantial impact. Findings suggest that industrial interventions focusing on low-impact meat substitutes for dinners and thereafter lunches, and low-impact dairy substitutes for breakfasts, offer large opportunities for improving the environmental performance of the average diet.
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TAKAHASHI, Yasuyuki. "Applications of W/O/W Type Multiple Phase Emulsions to Dairy Product Substitutes." Journal of Japan Oil Chemists' Society 35, no. 10 (1986): 880–88. http://dx.doi.org/10.5650/jos1956.35.880.
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Khandpur, Neha, Euridice Martinez-Steele, and Qi Sun. "Plant-Based Meat and Dairy Substitutes as Appropriate Alternatives to Animal-Based Products?" Journal of Nutrition 151, no. 1 (December 9, 2020): 3–4. http://dx.doi.org/10.1093/jn/nxaa351.
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Keinan-Boker, L., PHM Peeters, AA Mulligan, C. Navarro, N. Slimani, I. Mattisson, E. Lundin, et al. "Soy product consumption in 10 European countries: the European Prospective Investigation into Cancer and Nutrition (EPIC) study." Public Health Nutrition 5, no. 6b (December 2002): 1217–26. http://dx.doi.org/10.1079/phn2002400.
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AbstractObjective:The aim of this study was to describe the variation of soy product intake in 10 European countries by using a standardised reference dietary method. A subsidiary aim was to characterise the pattern of soy consumption among a sub-group of participants with a habitual health-conscious lifestyle (HHL), i.e. non-meat eaters who are fish eaters, vegetarians and vegans.Design:A 24-hour dietary recall interview (24-HDR) was conducted among a sample (5–12%) of all cohorts (n = 36 900) in the European Prospective Investigation into Cancer and Nutrition (EPIC). Study participants totalled 35 955 after exclusion of subjects younger than 35 or older than 74 years of age. Soy products were subdivided into seven sub-groups by similarity. Distribution of consumption and crude and adjusted means of intake were computed per soy product group across countries. Intake of soy products was also investigated among participants with an HHL.Results:In total, 195 men and 486 women reported consuming soy products in the 24-HDR interview. Although soy product intake was generally low across all countries, the highest intake level was observed in the UK, due to over-sampling of a large number of participants with an HHL. The most frequently consumed soy foods were dairy substitutes in the UK and France and beans and sprouts among mid-European countries. For both genders, the sub-group of soy dairy substitutes was consumed in the highest quantities (1.2 g day−1 for men; 1.9 g day−1 for women). Participants with an HHL differed substantially from others with regard to demographic, anthropometric and nutritional factors. They consumed higher quantities of almost all soy product groups.Conclusions:Consumption of soy products is low in centres in Western Europe. Soy dairy substitutes are most frequently consumed. Participants with an HHL form a distinct sub-group with higher consumptions of fruit, vegetables, legumes, cereals and soy products compared with the other participants.
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Saranov, I. A., O. B. Rudakov, and K. K. Polansky. "Differential scanning calorimetry of cocoa butter and chocolate glaze." Proceedings of the Voronezh State University of Engineering Technologies 82, no. 2 (September 18, 2020): 154–60. http://dx.doi.org/10.20914/2310-1202-2020-2-154-160.
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Nowadays there is a wide market for cocoa butter equivalents, substitutes and improvers for the confectionery and dairy industries. An urgent task is the development of operational instrumental methods for cocoa butter and its substitutes quality control. Thermophysical parameters are among the most important characteristics of the fat phase for the food technology. Differential scanning calorimetry (DSC) is becoming one of the most promising methods for analytical control of fat and oil products. Thermophysical data (temperatures of the maximums of endothermic peaks and their areas) for cocoa butter and chocolate glaze typical samples applied at dairy processing enterprises of the Central black soil region for the production of chocolate glazed curd bars were obtained in the work performed with its help. DSC data were compared with chromatographic data on triglyceride composition of the fat phase of cocoa butter, cocoa butter equivalents, lauric and non-lauric substitutes, and POP and SOS cocoa butter improvers. It was shown that the DSC method can control the quality of cocoa butter and chocolate glaze, identify chocolate products of different origin and triglyceride composition. Melting thermograms obtained by DSC are highly sensitive to the fat phase triglyceride composition. DSC allows reliable identification of samples of cocoa butter and glaze by melting curves in the temperature range from -100 to +50 ° C. It was found that the main melting peak of cocoa butter and its substitutes, due to the presence of a certain set of triglycerides, is observed in the temperature range from -5 to +30 °C. When examining glazes, the melting peak changes: it bifurcates, expands or narrows. Additional application of computer separation of the unseparated peaks superposition on the DSC melting curves increases the information content of the method and improves the reliability of the fat phase identification. The DSC method is characterized by sample preparation simplicity, has good reproducibility and other metrological characteristics and can be an independent method for fat and oil products identifying and quality control..
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Nenotek, Stevandy Pratama, Muspirah Djalal, Mulyati Tahir, Jumriah Langkong, Muhammad Asfar, Andi Dirpan, Adila Oktavia, Sri Rasyida Arifin, Hasmiyani Hasmiyani, and Serli Hatul Hidayat. "Screening Lactic Acid Bacteria from Seaweed for Plant Milk Fermentation: A Preliminary Research." BIO Web of Conferences 96 (2024): 01005. http://dx.doi.org/10.1051/bioconf/20249601005.
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A fascinating opportunity for screening lactic acid bacteria with the potential to ferment plant-based milk production exists in seaweed, a rich source of microbial variety. In this work, marine-derived lactic acid bacteria (LAB) will be identified and used to improve plant milk fermentation, paving the path for healthy and sustainable dairy substitutes. The methods applied in this research including the LAB isolation and identification by performing gram and catalase test. Then, the lactic acid bacteria transferred to fermentation in both plant and dairy milk to observe the ability to ferment plant-based products. It is resulted that the bacteria isolated can ferment the plant-based milk better than the dairy milk, suggesting that the potential of marine lactic acid bacteria to be applied in plant milk-based fermentation.
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Antoshchenkova, Vitalina, and Yuliia Kravchenko. "CURRENT TRENDS IN MILK PRODUCTION AND CONSUMPTION IN THE WORLD IN THE CONDITIONS OF GLOBALIZATION." Economic Analysis, no. 32(2) (2022): 7–14. http://dx.doi.org/10.35774/econa2022.02.007.
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Introduction. The article analyses current trends in milk production and consumption in the world, taking into account the latest factors of product competitiveness in the global milk market and the growing interest of consumers in plant substitutes for animal milk. According to the Food and Agriculture Organization of the United Nations, world dairy production continues to grow, with Asia experiencing the largest increase since 2019. The next decade will create great opportunities for the dairy industry in the world. The increase in demand will be accelerated by the globalization of the industry, which will form consolidation in order to efficiently use resource potential, ensure a sustainable supply of milk and stable profits for producers. Purpose. The purpose of the article is to study current trends in milk production and consumption in the world, taking into account the latest factors of product competitiveness in the global milk market and the growing interest of consumers in plant substitutes for animal milk. Method (methodology).The methodological basis of the study is scientific work on the current state and trends in production and milk consumption in the world. Dialectical, systemic and synergetic approaches were used at all stages of the study; methods of general scientific knowledge: comparison, analysis and synthesis, induction and deduction. Statistical analysis was used as specific methods. Results. The results of the study allowed us to draw conclusions about the social significance of dairy production. Globalization with a significant impact on domestic and international trade in the dairy industry will accelerate in the coming years, as more and more consumers seek to include dairy products in their daily diet to promote good quality and healthy natural products. One of the current trends in the world food market is a significant increase in consumption of plant foods. At present, each country faces a difficult task to develop an effective strategy for the development of natural dairy products in such conditions. The development of the world dairy market is influenced by various factors that determine the volume of production and consumption of dairy products, associated primarily with global changes in consumer preferences, increasing demand for goods in cheaper price segments, population growth, especially in developing countries, as well as economic development and overall welfare of mankind. In the context of globalization, an important factor in the world market is the economic policy of major countries that export and import milk and dairy products. In recent years, trade wars have begun to intensify, in particular between key players in the global market, which negatively affects the market for natural milk and dairy products and hinders its development. as well as with economic development and the general growth of human well-being. In the context of globalization, an important factor in the world market is the economic policy of major countries that export and import milk and dairy products. In recent years, trade wars have begun to intensify, in particular between key players in the global market, which negatively affects the market for natural milk and dairy products and hinders its development. As well as with economic development and the general growth of human well-being. In the context of globalization, an important factor in the world market is the economic policy of major countries that export and import milk and dairy products. In recent years, trade wars have begun to intensify, in particular between key players in the global market, which negatively affects the market for natural milk and dairy products and hinders its development.
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Popescu, Liliana. "EFFECTS OF NATURAL BIOACTIVE COMPOUNDS ON MICROBIAL SAFETY AND QUALITY OF DAIRY PRODUCTS." Journal of Engineering Science XXVIII, no. 2 (June 2021): 149–60. http://dx.doi.org/10.52326/jes.utm.2021.28(2).13.
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Dairy products are susceptible to contamination by foodborne pathogenic and spoilage microorganisms, which can result to a reduced shelf life of products as well as risks to the consumers’health. This determines the possible use of preservatives in the manufacturing process of dairy products. Consumers require healthy food, free of synthetic preservatives, looking for natural alternatives to ensure food safety. Just for this reason, natural ingredients are receiving increasing attention as substitutes for synthetic additives. Currently, research is focusing on the identification of natural antimicrobial agents, especially from plants such as fruits, vegetables, herbs and spices, as they contain significant amounts of compounds with antimicrobial activity. In addition, plants contain bioactive compounds, which could provide health benefits in preventing many diseases. This review aims to discuss the impact of natural antimicrobials on foodborne pathogenic and spoilage microorganisms in products, the antimicrobial efficacy of plant extracts and essential oils and the impact of their incorporation on the sensory characteristics of dairy products such as yogurts, cheeses, butter and ghee.
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Szparaga, Agnieszka, Sylwester Tabor, Sławomir Kocira, Ewa Czerwińska, Maciej Kuboń, Bartosz Płóciennik, and Pavol Findura. "Survivability of Probiotic Bacteria in Model Systems of Non-Fermented and Fermented Coconut and Hemp Milks." Sustainability 11, no. 21 (November 1, 2019): 6093. http://dx.doi.org/10.3390/su11216093.
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This study aimed at determining the survivability of probiotic bacteria cultures in model non-dairy beverages subjected or not to the fermentation and storage processes, representing milk substitutes. The experimental material included milks produced from desiccated coconut and non-dehulled seeds of hemp (Cannabis sativa L.). The plant milks were subjected to chemical and microbiological evaluation immediately after preparation as well as on day 7, 14, and 21 of their cold storage. Study results proved that the produced and modified plant non-dairy beverages could be the matrix for probiotic bacteria. The fermentation process contributed to increased survivability of Lactobacillus casei subsp. rhamnosus in both coconut and hemp milk. During 21-day storage of inoculated milk substitutes, the best survivability of Lactobacillus casei was determined in the fermented coconut milk. On day 21 of cold storage, the number of viable Lactobacillus casei cells in the fermented coconut and hemp milks ensured meeting the therapeutic criterion. Due to their nutritional composition and cell count of bacteria having a beneficial effect on the human body, the analyzed groceries—offering an alternative to milk—represent a category of novel food products and their manufacture will contribute to the sustainable development of food production and to food security assurance.
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Santos, Grazielle Gebrim, and Mara Reis Silva. "[NO TITLE AVAILABLE]." Food Science and Technology 32, no. 3 (August 7, 2012): 621–28. http://dx.doi.org/10.1590/s0101-20612012005000069.
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The effect of replacing shortening and sugar on the physical and chemical properties of mangaba ice cream and its acceptability were evaluated. Ice cream formulations were tested with the following fat replacers: Selecta Light, Litesse, and Dairy Lo and the following sugar substitutes: Lactitol and Splenda. All formulations were subjected to physical, chemical, and microbiological analyses and evaluated by acceptability tests. In the sensory analysis, it was observed a larger acceptance of the formulations containing Selecta Light (SL) and the combination of Litesse, Lactiol, and Splenda (LLS). The largest reduction in total energetic value (50%) was observed in the formulation LLS. The use of fat and/or sugar substitutes caused a reduction in the air incorporation (overrun) and affected viscosity. The highest melting speed was observed in the formulation with Dairy-Lo, Lactitol, and Splenda. All formulations showed good levels of global acceptability and appearance. The substitution of shortening for fat replacers caused a reduction in air incorporation and changes in ice-cream viscosity. The low-fat mangaba ice-cream elaborated with Selecta Light was the best formulation in terms of viscosity and air incorporation when compared with the control. It also showed a good level of acceptability and low fat content.
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Amir, Azhar, Tanda S. S. Panjaitan, Yudi Adinata, Noor H. Krishna, Zubir, Reny D. Tambunan, Windi Al Zahra, and Sigid Prabowo. "Microalgae Application in Ruminants Feeds on The Production and Quality of Meat and Milk: A Review." IOP Conference Series: Earth and Environmental Science 1360, no. 1 (June 1, 2024): 012011. http://dx.doi.org/10.1088/1755-1315/1360/1/012011.
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Abstract Research focusing on microalgal as an alternative source of protein and fat in ruminant feed shows a growing trend. Microalgae are rich in carbohydrates, proteins, fats, amino acids, vitamins, minerals, and carotene. Ruminants can digest the cell walls of microalgae, positively affecting their health, growth, metabolism, reproduction, production, and product quality. This paper introduces the latest review of microalgae on ruminant feed and its effect on performance, production, and quality of meat and milk. The results showed that using microalgae does not increase milk production in dairy cows but substitutes protein from corn and soybean meal. Microalgae improves the quality of meat and milk through the changes in fatty acid profiles associated with omega 3, especially DHA and PUFA, which benefit human health. However, some microalgae species reduce palatability, feed consumption, and weight gain. Feeding microalgae to livestock as a supplement or substitute protein for soybean meal protein or other ingredients requires considering the limiting factors of lipid concentration and the economic value of microalgae species.
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Myhan, Ryszard, Tomasz Jeliński, Ireneusz Białobrzewski, Jadwiga Sadowska, and Ewelina Jachimczyk. "The effect of milk fat substitution on the rheological properties of Edam-type cheese." European Food Research and Technology 246, no. 12 (August 28, 2020): 2443–50. http://dx.doi.org/10.1007/s00217-020-03587-9.
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AbstractIn cheese-like products, milk components (in particular fat) are partially or completely replaced with non-dairy substitutes. An attempt was made in this study to determine whether Edam-type cheese can be distinguished from its substitute, where milk fat was replaced with palm oil, based on rheological properties. The rheological properties of Edam cheese and its substitute were analyzed during a 16-week ripening period, based on the results of a stress-relaxation test. The values of the rheological parameters were estimated with the use of the generalized Maxwell model and a non-linear model proposed by the authors, which accounted for the plastic deformation of the analyzed samples. The study revealed that both methods were equally effective in describing the stress relaxation process; therefore, they can be regarded as equivalent. Excluding the initial stage of ripening (which is not important from the consumers’ point of view), the replacement of milk fat with palm oil did not influence the rheological properties of Edam-type cheese and the cheese-like product. In subsequent stages of ripening, no significant differences were found in the rheological properties of both products, which could only be used to evaluate their ripeness.
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Gerstein, Dana, Christopher Cifelli, Sanjiv Agarwal, and Victor Fulgoni. "Contribution of Dairy Foods to Energy and Nutrient Intake in Infants’ and Toddlers’ Diets, 4–23 Months of Age: An Analysis of NHANES 2013–2016 Data." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 995. http://dx.doi.org/10.1093/cdn/nzaa054_067.
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Abstract Objectives The objective of this study was to determine the contribution of total dairy, milk, cheese, and yogurt to energy and nutrient intake in infants’ and toddlers’ diets, age 4–23 months, using the most recent data from the National Health and Nutrition Examination Survey (NHANES) 2013–2016. Methods Data from NHANES 2013–2014 and 2015–2016 for subjects 4 months to less than 24 months of age was used with exclusions for consumers of human milk and those with incomplete data. Nutrient intakes from total dairy, milk (milk, flavored milk, dairy drinks, and substitutes), cheese, and yogurt were determined using the USDA databases. Separate analyses were done for age groups: 4–6 months (n = 136), 7–11 months (n = 226), 12–17 months (n = 200) and 18–23 months (n = 196) after adjusting for complex sample design of NHANES. Results Conclusions Contribution of dairy foods for energy and most nutrients was 1% or less for infants 4–6 months, 16% or less for ages 7–11months and more than 25% for age 12–17 months and 18–23 months; and milk was always the main contributor of energy and most nutrients. Funding Sources National Dairy Council.
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Tziva, Maria, Agni Kalfagianni, Simona Negro, and Marko Hekkert. "Plant-based protein products in the news: Mind the gap between innovation and public discourses." PLOS Sustainability and Transformation 2, no. 1 (January 26, 2023): e0000044. http://dx.doi.org/10.1371/journal.pstr.0000044.
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Markets for plant-based protein products are experiencing unprecedented growth. However, the extent to which the wider diffusion of plant-based protein products is beneficial to human and planetary health is still a contested issue in public discourses. The study of media frames for plant-based protein products can serve as a basis for approaches of technology assessment, which aim to inform actors involved in innovation processes of important aspects of diffusion, including controversy and unexpected risks regarding societal reactions. In this paper, we conduct a frame analysis of three U.K. broadsheet newspapers (the Telegraph, the Guardian, and the Times) between 2010–2020 to explore how media frame plant-based protein products. The results show that overall media coverage for plant-based diets has adopted a positive stance. However, there is variation in how plant-based protein products and particularly meat and dairy substitutes are portrayed. The biggest stumbling block appears to be potentially adverse health implications associated with the consumption of meat and dairy substitutes. We therefore argue that the scope of strategic choices regarding product design should also focus on the development of products more analogous to whole plant-based foods. Moreover, we argue that the long-term resilience of the plant-based protein sector will require strategies that convincingly align with policy goals for food security and broader food system sustainability.
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Терещук, Любовь, Lyubovʼ Tereshchuk, Ксения Старовойтова, and Ksenia Starovoytova. "Enzymatic Reetherification in the Production of Butterfat Substitutes." Food Processing: Techniques and Technology 49, no. 2 (August 8, 2019): 270–80. http://dx.doi.org/10.21603/2074-9414-2019-2-270-280.
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Enzymatic reetherification of fats has numerous technological and economic advantages, which makes its large-scale implementation highly efficient. Unlike chemical modification, enzymatic reetherification demonstrates a greater specificity, typical of the catalytic action of lipase, and a higher controllability. Lipases with positional specificity cause redistribution of fatty acids to occur only in extreme provisions of triglycerides. In addition, this method is 1.5 times lower than hydrogenation of fats. The authors used the facilities of an innovative laboratory provided by JSC Eurasian Foods Corporation to conduct practical research on reetherification of fatty mixes. The main objective was to study the effect of the fats obtained by fermental reetherification on the quality indicators of butterfat substitutes. The research featured the input products to be used in the formula of reetherified fat and prepared fat mixes for butterfat substitutes. The paper describes the process of enzymatic reetherification of mixes of oils and fats, prepared reesterified fats, and buttermilk substitutes obtained from reetherified fats. The process involved a sequence of reactors filled with Lipozyme TL IM, a granulated substance of a microbic 1.3-specific lipase. The lipase was obtained from Thermomyces Lanuginosus, which had been immobilized with silica gel. The obtained products conformed to the butterfat standards in that they contained 16–2% of polynonsaturated fatty acids, no transisomers of fatty acids, ≤ 38% of palmitiny acid, and ≤ 5% of solid triglycerides at 35 of °C. The melting temperature was under body heat. The resulting characteristics of butterfat substitutes make them high-quality dairy products.
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Phipps, R. H., J. D. Sutton, B. A. Jones, D. Allen, and W. J. Fisher. "The effect of mixed forage diets on feed intake and milk production of dairy cows." Proceedings of the British Society of Animal Production (1972) 1993 (March 1993): 21. http://dx.doi.org/10.1017/s0308229600023503.
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In many parts of Europe complementary forage crops such as maize silage, fodder beet and whole crop cereals have been widely used in dairy cow ration. In France, Germany and Holland, over 2.5 million hectares of maize are grown for silage, while in Denmark fodder beet and whole crop cereals are an integral part of most dairy cow rations. With the introduction of milk quota many farmers in the UK tried to maintain margin/litre by placing greater reliance on high quality home produced forage. On many grassland farms this strategy met with limited success as grass silage is often an unpredictable and variable commodity which is prone to low intakes. At the same time evidence was being accumulated in the UK as to the potential benefits of mixed forage diets in dairy cow ration. As a result the Milk Marketing Board of England and Wales established a programme work to determine the effect of incorporating a range of alternative forages or forage substitutes into grass silage based diets, on DM intake and milk production.
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Tomasevic, I., BG Solowiej, V. Djordjevic, D. Vujadinovic, and I. Djekic. "Attitudes and beliefs of Eastern European meat consumers–a review." IOP Conference Series: Earth and Environmental Science 854, no. 1 (October 1, 2021): 012098. http://dx.doi.org/10.1088/1755-1315/854/1/012098.
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Abstract Eastern European consumers are traditional meat eaters who are still not looking forward in order to substitute their traditional meat-based dishes with meat analogues or their substitutes. In general, vegetarianism is in its infancy if we do not take into account Lenten fasting, the period of the year when in Orthodox countries of Eastern Europe one can find food not containing meat, dairy and eggs, widely available. Chicken meat is the most frequently consumed type of meat, and it is preferred because it is easy to prepare. Eastern European meat consumers believe that meat from castrated pigs is of better quality, and one third of them is indifferent towards animal welfare issues. The highest proportion of Eastern European consumers (42.9%) believes that game meat has many health benefits, is rich in proteins and is more organic than other types of meat. However, two thirds of Eastern European consumers eat game meat less than once a year. Differences in attitudes and beliefs of Eastern European meat consumers compared to their Western European equivalents are evident.
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Tang, Qi, Yrjö H. Roos, and Song Miao. "Plant Protein versus Dairy Proteins: A pH-Dependency Investigation on Their Structure and Functional Properties." Foods 12, no. 2 (January 12, 2023): 368. http://dx.doi.org/10.3390/foods12020368.
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Plant proteins are constantly gaining attention as potential substitutes for dairy proteins, due to their suitable functionality and nutritional value. This study was designed to compare the structural and functional responses of different plant protein isolates (soy, pea, lentil, and chickpea) with two commonly used dairy protein (whey protein isolates and sodium caseinate) under different pH treatments (pH 3.0, 5.0, 7.0, and 9.0). The results showed that pH had a different alteration on the structural, surface properties and functional properties of plant and dairy proteins. Plant protein generally possessed a darker color, lower solubility, emulsifying properties, and foaming capacity, whereas their foaming stability and water holding capacity were higher than those of dairy proteins. Soy protein isolates were characterized by its comparable proportion of β-turn and random coils, zeta-potential, emulsifying (30.37 m2/g), and water-holding capacity (9.03 g/g) at alkaline conditions and chickpea protein isolates showed good oil-holding capacity (3.33 g/g at pH 9) among plant proteins. Further analysis confirmed that pH had a greater influence on the structural and functional properties of proteins as compared to protein sources, particularly at acidic conditions. Overall, this study might help processors select the appropriate plant protein as dairy alternatives for their target application in plant-based food products.
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DEBOER, H., R. R. HACKER, S. LEESON, and V. WAGEMANS. "FISH PROTEIN CONCENTRATE (CONMAR 80) OR REFINED SOY FLOUR AS SUBSTITUTES FOR SKIM MILK POWDER IN CALF MILK REPLACERS." Canadian Journal of Animal Science 68, no. 4 (December 1, 1988): 1155–61. http://dx.doi.org/10.4141/cjas88-131.
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A new commercial hexane-extracted fish meal, Conmar 80, (80% CP) and soy flour were used as protein sources in milk replacer diets for young dairy calves. Three milk replacers, identical in composition except for the diet protein source, were offered in two experiments to Holstein Friesian male calves. The three treatments were: 50% skim milk (SM), 27% whey (W); 22% SM, 47% W, 9% Conmar 80; and 22% SM, 42% W, 15% soy flour. The first experiment compared calf performance parameters and a second experiment compared digestibility parameters for the three diets. A total of 132 Holstein calves were involved in trial 1 and 12 Holstein calves in trial 2. Calf performance, feed efficiency and mortality were not different from controls when Conmar 80 was included as a protein source (36%) in milk replacer. Partial replacement of skim milk powder with soy flour as 37% of the protein source gave lower average daily gains, a higher feed conversion and mortality rate. The digestibility data for all rations were similar. The results indicated that approximately one-third of the protein in milk replacer could be provided by fish protein concentrate in place of skim milk powder without any reduction in calf performance. Key words: Dairy calves, milk replacer, performance, Conmar 80
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Alzahrani, Fawzih, Taiwo O. Akanbi, Christopher J. Scarlett, and Alberta N. A. Aryee. "The Use of Immobilised Enzymes for Lipid and Dairy Processing and Their Waste Products: A Review of Current Progress." Processes 12, no. 4 (March 22, 2024): 634. http://dx.doi.org/10.3390/pr12040634.
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The use of edible oils and fats in dairy products is becoming increasingly important in the food industry because of their complementary functional properties. Most of these products are produced using food-grade enzymes as processing aids because processes involving enzymes are considered mild and environmentally friendly for regulatory purposes. The poor stability and recovery of enzymes in their native state limit their performance, and to enhance their activity, stability, and reusability, enzymes are often immobilised—a process that involves attaching them to a solid support. Additionally, immobilisation enables enzymes to selectively target specific substrates or products, making them highly efficient. These features have led to the increased use of immobilised enzymes in dairy and lipid processing and enzymes have been used to produce a broad range of products such as whey protein concentrates and isolates, peptide–lipid conjugates, lipid concentrates, structured lipids, and human milk fat substitutes. Therefore, this article reviews the current progress on different enzyme preparations and their use in lipid and dairy processing. It also summarises opportunities in enzyme-catalysed valorisation of dairy and lipid waste streams with the ultimate goals of sustainable food production and reductions in waste.
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Craig, Winston J., Virginia Messina, Ian Rowland, Angelina Frankowska, Jane Bradbury, Sergiy Smetana, and Elphee Medici. "Plant-Based Dairy Alternatives Contribute to a Healthy and Sustainable Diet." Nutrients 15, no. 15 (July 30, 2023): 3393. http://dx.doi.org/10.3390/nu15153393.
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Plant-based foods are increasing in popularity as more and more people are concerned about personal and planetary health. The consumption of plant-based dairy alternatives (PBDAs) has assumed a more significant dietary role in populations shifting to more sustainable eating habits. Plant-based drinks (PBDs) made from soya and other legumes have ample protein levels. PBDs that are appropriately fortified have adequate levels of important vitamins and minerals comparable to dairy milk. For the PBDs examined, the greenhouse gas emissions were diminished by 59–71% per 250 mL, and the land use and eutrophication impact was markedly less than the levels displayed by dairy milk. The water usage for the oat and soya drinks, but not rice drinks, was substantially lower compared to dairy milk. When one substitutes the 250 mL serving of dairy milk allowed within the EAT Lancet Planetary Health Diet for a fortified plant-based drink, we found that the nutritional status is not compromised but the environmental footprint is reduced. Combining a nutrient density score with an environmental index can easily lead to a misclassification of food when the full nutrition profile is not utilized or only a selection of environmental factors is used. Many PBDAs have been categorized as ultra-processed foods (UPFs). Such a classification, with the implied adverse nutritional and health associations, is inconsistent with current findings regarding the nutritional quality of such products and may discourage people from transitioning to a plant-based diet with its health and environmental advantages.
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Wang, Xingshu. "Competitive Resilience and Innovation: Fonterra's Strategic Approach to Thriving in the Dynamic Chinese Dairy Market." Journal of Applied Economics and Policy Studies 3, no. 1 (February 20, 2024): 6–11. http://dx.doi.org/10.54254/2977-5701/3/2024013.
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In the Chinese market, Fonterra faces fierce competition with competitors such as Mengniu, especially with the increasing demand for functional, personalized, and healthy products. In response to the challenge of product line similarity, Fonterra should adopt a diversified product portfolio strategy and continue to launch new products, including special functional ingredients, personalized flavors, and innovative products that meet health needs. By reducing reliance on a single product, the company can reduce the impact of market volatility and increase its differentiation against competitors. This strategy will appeal to a wider consumer base, enhance customer loyalty, and effectively mitigate the threat of substitutes. By constantly monitoring market dynamics and competitors' actions, as well as making regular adjustments to its product portfolio, Fonterra will be more flexible in adapting to changes in the marketplace, enhancing its competitiveness and meeting evolving consumer needs, laying a solid foundation for the Company's sustainable growth.
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Medici, Elphee, Winston J. Craig, and Ian Rowland. "A Comprehensive Analysis of the Nutritional Composition of Plant-Based Drinks and Yogurt Alternatives in Europe." Nutrients 15, no. 15 (July 31, 2023): 3415. http://dx.doi.org/10.3390/nu15153415.
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Concerns for human and planetary health have led to a shift towards healthier plant-based diets. Plant-based dairy alternatives (PBDA) have experienced exponential market growth due to their lower environmental impact compared to dairy products. However, questions have arisen regarding their suitability as dairy substitutes and their role in food-based dietary guidelines (FBDG). Our study aimed to analyse the nutritional profiles of leading PBDA across Europe and compare them with their dairy counterparts. We examined the nutritional profiles of 309 unflavoured PBDA representing the European market leaders, including 249 plant-based drinks (PBD) and 52 plant-based alternatives to yogurt (PBAY). PBD and PBAY, excluding coconut varieties, were low in saturated fat (<1 g per serving). Seventy percent of PBDA were unsweetened, and most had sugar levels comparable to dairy. Except for soya varieties, PBDA protein levels were lower than dairy. Organic PBDA lacked micronutrients due to legal restrictions on fortification. Among non-organic PBDA, 76% were fortified with calcium, 66% with vitamin D, and 60% with vitamin B12. Less than half were fortified with vitamin B2, and a few with iodine (11%) and vitamin A (6%). PBAY were less frequently fortified compared to PBD. PBDA displayed a favourable macronutrient profile despite lower protein levels, which would be compensated for by other protein-dense foods in a usual mixed diet. Enhancing fortification consistency with dairy-associated micronutrients would address concerns regarding PBDA’s integration into FBDG. Our analysis supports the inclusion of fortified PBDA in environmentally sustainable FBDG for healthy populations.
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Diaz-Castañeda, M., and G. J. Brisson. "Replacement of Skimmed Milk with Hydrolyzed Fish Protein and Nixtamal in Milk Substitutes for Dairy Calves." Journal of Dairy Science 70, no. 1 (January 1987): 130–40. http://dx.doi.org/10.3168/jds.s0022-0302(87)79988-3.
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Carta, Silvia, Fabio Correddu, Gianni Battacone, Giuseppe Pulina, and Anna Nudda. "Comparison of Milk Odd- and Branched-Chain Fatty Acids among Human, Dairy Species and Artificial Substitutes." Foods 11, no. 24 (December 19, 2022): 4118. http://dx.doi.org/10.3390/foods11244118.
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The aim of the study was to compare odd and branched-chain fatty acids (OBCFA) of milk from sheep, goat, cow, buffalo, donkey, human, and formula milk. Ruminant, monogastric, and human milks have different concentrations of these fatty acids (FA). To highlight the differences on OBCFA, a total of 282 individual milk samples were analyzed by gas chromatography. The OBCFA were found higher in ruminant than non-ruminant milks (p < 0.05). Among ruminants, sheep milk had the highest OBCFA (4.5 g/100 g of total FAME), whereases the lowest values were found in formula milk (0.18 g/100 g of total FAME). Regarding individual linear odd-chain FA (linear-OCFA), C11:0 was found higher in donkey milk than others, while sheep and buffalo milks had the greatest concentration of C15:0. Among BCFA, the iso-BCFA were higher than anteiso-BCFA in all considered milks. The isoC17:0 showed the highest concentration in all milks except for donkey and buffalo, which showed higher concentration of isoC16:0 than others. In conclusion, ruminant milks are different in terms of these FA compared to human milk and its substitutes. However, the greatest differences were found with formula milk, suggesting that this product needs the implementation of these FA to be more similar to human milk composition.
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Jensen, Melissa L., Camila Corvalán, Marcela Reyes, Barry M. Popkin, and Lindsey Smith Taillie. "Snacking patterns among Chilean children and adolescents: is there potential for improvement?" Public Health Nutrition 22, no. 15 (May 24, 2019): 2803–12. http://dx.doi.org/10.1017/s1368980019000971.
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AbstractObjective:To examine snacking patterns, food sources and nutrient profiles of snacks in low- and middle-income Chilean children and adolescents.Design:Cross-sectional. Dietary data were collected via 24 h food recalls. We determined the proportion of snackers, snacks per day and energy from top food and beverage groups consumed. We compared the nutrient profile (energy, sodium, total sugars and saturated fat) of snacks v. meals.Setting:South-east region of Chile.Participants:Children and adolescents from two cohorts: the Food Environment Chilean Cohort (n 958, 4–6 years old) and the Growth and Obesity Cohort Study (n 752, 12–14 years old).Results:With a mean of 2·30 (se 0·03) snacks consumed daily, 95·2 % of children and 89·9 % of adolescents reported at least one snacking event. Snacks contributed on average 1506 kJ/d (360 kcal/d) in snacking children and 2218 kJ/d (530 kcal/d) in snacking adolescents (29·0 and 27·4 % daily energy contribution, respectively). Grain-based desserts, salty snacks, other sweets and desserts, dairy foods and cereal-based foods contributed the most energy from snacks in the overall sample. For meals, cereal-based foods, dairy beverages, meat and meat substitutes, oils and fats, and fruits and vegetables were the top energy contributors.Conclusions:Widespread snacking among Chilean youth provides over a quarter of their daily energy and includes foods generally considered high in energy, saturated fat, sodium and/or total sugars. Future research should explore whether snacking behaviours change as the result of Chile’s national regulations on food marketing, labelling and school environments.
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Kopacz, Magdalena, Agnieszka Piekara, and Małgorzata Krzywonos. "Fermented vegan foods." Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality 128, no. 3 (2021): 147–59. http://dx.doi.org/10.15193/zntj/2021/128/396.
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In recent years, an increase has been reported in consumer awareness of balanced diet and health prevention. This caused the consumer interest in functional foods to increase. The major functional foods are products that contain prebiotics and probiotics. The most often eaten probiotic product is classic yogurt, however the fermented dairy and non-dairy drinks tend to be more and more important. The increase in number and types of milk-free drinks on the market is due to increasing lactose intolerance among consumers. Additionally, in the developed countries gradually rises the number of people who are switching to veganism. The search for suitable substitutes for dairy milk and dairy products has become an important direction of scientific research and implementation projects in industry. The objective of the paper is to review the reference literature presenting results of research studies and experiments on the production and qualities of non-dairy probiotic products, that could be classified into vegan foods. New probiotic food in the form of drinks, which are already on the market or are still in research phase, are made of raw materials such as: vegetables, fruits, grains (oats, buckwheat, spelt wheat, corn, quinoa, amaranth), hazelnuts, coconuts, almonds, cashew nuts, and also sesame and hemp seeds. It is a big challenge for technologists to manufacture food products for vegans, because the vegan diet is more restrictive than a vegetarian one, therefore possibilities of using many raw materials are limited.
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Dougkas, Anestis, and Ditte Hobbs. "A Review of the Role of Milk and Dairy Products in the Development of Obesity and Cardiometabolic Disease." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 1629. http://dx.doi.org/10.1093/cdn/nzaa063_027.
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Abstract Objectives The consumption of milk and dairy products makes an important contribution to children's nutrient intake, yet due to relatively high saturated fat content, the health benefits of dairy products have come under question and public health advice is often perceived as unclear. This review aimed to provide an overview of the current available evidence taken from systematic reviews and meta-analyses on dairy product consumption and risk of obesity, type 2 diabetes (T2D) and cardiovascular disease (CVD) in children, adolescents, and adults. Methods The literature of English-language systematic reviews and meta-analyses published up to September 2019 was reviewed by searching the following three databases: ISI Web of Science, PubMed, and Google Scholar. Search terms included ‘dairy’, ‘milk’, ‘yogurt’, ‘obesity’, ‘adiposity’, ‘bodyweight’, ‘type 2 diabetes’, ‘cardiovascular diseases’, ‘coronary heart disease’, ‘blood pressure’, ‘insulin resistance’, ‘glucose’, ‘children’, ‘adolescents’, ‘adults’ and combinations of these. Published work on calcium supplementation was excluded. Results Milk and certain dairy products were found to be not associated with or inversely associated with obesity in children and adolescents. In adults, consumption of milk and dairy products improves body composition and enhances weight loss during energy restriction diets, while it has a neutral effect on body weight in maintenance diets. Prospective cohort studies suggest that the consumption of dairy products, with regular or low-fat content, does not adversely affect the risk of T2D or CVD outcomes and may have a protective effect. The plausible mechanisms underlying the effect of dairy nutrients on obesity and cardiometabolic disease are incompletely understood but may include effects on lipolysis, lipogenesis and fatty acid absorption. Conclusions Dairy product consumption, as part of a balanced diet, may protect against the risk of obesity, T2D, and CVD. However, further research is needed to better understand the role of different types of dairy products and of different fat content in obesity, T2D, and CVD. The new and emerging range of products (including plant-based alternatives) being used as dairy milk substitutes has yet to be evaluated in scientific studies. Funding Sources None.
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Pivnenko, E. A., L. E. Mekhantieva, and A. V. Platunin. "Problematic issues of rationing and identification of the fat phase of dairy products." Sanitarnyj vrač (Sanitary Doctor), no. 1 (January 19, 2024): 65–72. http://dx.doi.org/10.33920/med-08-2401-06.
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The purpose of the work: to identify problematic issues of rationing and detection of adulteration of milk and dairy products with fats of non-dairy origin of the fat phase and to propose ways to improve the rationing and application of methods of quality control of milk and dairy products in the practice of control and supervisory measures. To obtain the necessary data, legislative, regulatorytechnical and regulatory — methodological documentation, scientific publications and dissertations for the period from 2018 to 2023 were used. It has been established that at present, the detection of falsification of milk and dairy products within the framework of control and supervisory measures has a number of difficulties, which are related both to the legality of the use of existing control methods and regulatory framework, and to the informativeness of the control methods used and the relevance of the regulatory framework. To solve this issue, it is necessary to introduce new more inf into institutions that ensure the activities of Rospotrebnadzor new more informative control methods. One of which is the gas chromatographic determination of the triglyceride content in the fat fraction of the product, which makes it possible to detect the introduction of non-dairy components of less than 30 % and the use of animal fats as substitutes for milk fat. One of these methods is the determination of triglycerides of the fat fraction of the product, based on the extraction of lipids from the product sample, followed by direct gas chromatographic determination of their content. To evaluate products, it is necessary to adjust the regulatory documentation applicable to milk and dairy products, including the inclusion of clear identification indicators of the fat phase of milk fat in TR CU 033/2013 « On the safety of milk and dairy products».