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PubMed2005

Calcium, dairy products, and bone health in children and young adults: a reevaluation of the evidence.

OBJECTIVE: Numerous nutrition policy statements recommend the consumption of 800 to 1500 mg of calcium largely from dairy products for osteoporosis prevention; however, the findings of epidemiologic and prospective studies have raised questions about the efficacy of the use of dairy products for the promotion of bone health. The objective of this study was to review existing literature on the effects of dairy products and total dietary calcium on bone integrity in children and young adults to assess whether evidence supports (1) current recommended calcium intake levels and (2) the suggestion that dairy products are better for promoting bone integrity than other calcium-containing food sources or supplements. METHODS: A Medline (National Library of Medicine, Bethesda, MD) search was conducted for studies published on the relationship between milk, dairy products, or calcium intake and bone mineralization or fracture risk in children and young adults (1-25 years). This search yielded 58 studies: 22 cross-sectional studies; 13 retrospective studies; 10 longitudinal prospective studies; and 13 randomized, controlled trials. RESULTS: Eleven of the studies did not control for weight, pubertal status, and exercise and were excluded. Ten studies were randomized, controlled trials of supplemental calcium, 9 of which showed modest positive benefits on bone mineralization in children and adolescents. Of the remaining 37 studies of dairy or unsupplemented dietary calcium intake, 27 studies found no relationship between dairy or dietary calcium intake and measures of bone health. In the remaining 9 reports, the effects on bone health are small and 3 were confounded by vitamin D intake from milk fortified with vitamin D. Therefore, in clinical, longitudinal, retrospective, and cross-sectional studies, neither increased consumption of dairy products, specifically, nor total dietary calcium consumption has shown even a modestly consistent benefit for child or young adult bone health. CONCLUSION: Scant evidence supports nutrition guidelines focused specifically on increasing milk or other dairy product intake for promoting child and adolescent bone mineralization.

Adolescent↗

PubMed2005

Analysis of the temporal intake of cereal and dairy products in Irish adults: implications for developing food-based dietary guidelines.

OBJECTIVES: To analyse the temporal distribution of the intake of cereal and dairy products in the Republic of Ireland. DESIGN: The North/South Ireland Food Consumption Survey established a database of habitual food and drink consumption using a 7-day food diary. The database also recorded the time and day of food consumption. Mean intakes of cereal and dairy products were calculated for time of the day and day of the week. RESULTS: At the weekend, the percentage of consumers decreased for nearly all cereal and dairy products. White bread, total cereals, full-fat milk and total dairy intakes were significantly lower at the weekend (P<0.01) compared with weekdays. Intakes of cereal and dairy products over time of the day showed clear mealtime or snacking patterns when the number of consumers was controlled for. White bread, wholemeal bread, total cereals, full-fat milk, reduced-fat milk and total dairy intakes showed mealtime peaks for morning, afternoon and evening. When examined by tertile of intake, tertile of percentage energy from fat and tertile of fibre intake, intakes of cereal and dairy products over time of the day and day of the week were similar to trends described above, regardless of the tertile. CONCLUSIONS: Temporal analysis of the intakes of cereal and dairy products did not reveal any unusual trends in this population. However, the significant methodological issues raised in this paper will be of benefit to other aspects of research in this area.

Adolescent↗

PubMedDate not supplied

Bacterial profile of dairy products sold in Chandigarh.

Gastrointestinal infections are known to occur due to bacterial contamination of dairy products. A total of 141 dairy products viz. kulfi, ice cream and softy samples were investigated bacteriologically. Staphylococcus was the predominant organism isolated followed by Klebsiella pneumoniae, Escherichia coli and Campylobacter. Two of the samples also yielded Yersinia. The total bacterial counts obtained ranged from 2 x 10(1) to 5.2 x 10(11) colony forming units per ml (CFU/ml) for kulfi, 4 x 10(1) to 9 x 10(9) CFU/ml for ice cream and 2 x 10(1) to 2 x 10(10) CFU/ml for softy samples. The high degree of bacterial contamination seen indicates poor hygienic conditions and faults in manufacturing/handling of dairy products during and after processing and production.

Bacteria↗

PubMed2005

The influence of dairy product consumption on body composition.

Recent epidemiologic research suggests that dairy product intake or its components (calcium, vitamin D, and amount or source of protein) are associated with lower body weight or body fat. Clinical intervention trials designed to test this association during weight loss are promising, but still controversial. Few data are available on the effect of calcium or dairy products on prevention of weight gain in long-term trials. The mechanisms proposed to mediate the putative effect of dietary calcium are primarily the formation of fecal fatty acid complexes to reduce fat absorption and the regulation of energy metabolism, including lipolysis from adipocytes and fatty acid oxidation, through the calciotropic hormones, parathyroid hormone, and 1,25-dihydroxyvitamin D. Increased energy expenditure, increased satiety, or a shift from fat to lean mass must accompany these changes in lipid metabolism to achieve changes in fat mass; however, measurable changes in these other parameters either have not been tested or have not been noted uniformly. If dairy products or their components have an effect on altering fat mass, it is likely to be a small change that may have a substantial effect on the incidence of obesity over time.

Adipose Tissue↗

PubMed1980

[Survey on the nitrate-nitrite content of various dairy products].

The laboratories charged with dairy product control have had to determine the nitrates and nitrites especially for the examination of products in view of export. The use of nitrates is prohibited in France. Some E.E.C. countries however authorize its use in cheese-making. The L.C.H.A. has carried for the last several years a systematic analysis of samples received for other studies in order to evaluate eventual contamination. The results can not be considered as representative of the whole French production, as they are samples from different composition and origins. The following have been examined during 1979: 729 dried milks (92,6% less than 30 mg/kg), 209 whey powders (56,5% less than 50 mg/kg), 133 milking feeds (82,7% less than 40 mg/kg), 1 039 cheeses (81,8% less than 5 mg/kg). The greater part of these analyses were realized by a Technicon autoanalyseur I and by manual cadmium reducing methods.

Autoanalysis↗

PubMed2006

The effects of dairy processes and storage on insulin-like growth factor-I (IGF-I) content in milk and in model IGF-I-fortified dairy products.

The effects of several dairy processes on insulin-like growth factor-I (IGF-I) concentrations in milk and the storage stability of IGF-I-fortified dairy products were examined. The IGF-I content in raw milk determined by radioimmunoassay was significantly changed by the strength of heat treatments. In commercial manufacture of whole milk dry powder, IGF-I concentration was not significantly changed. A significant reduction in IGF-I content was found as the result of fermentation with a commercial starter culture. The IGF-I content in fortified milk and dried milk powder exhibited no significant changes over the tested storage periods (12 d for milk, 4 wk for dried milk powder), but the IGF-I content in the yogurt decreased significantly during storage. The use of IGF-I was varied by lactic strains and was apparent in the viable cells. When IGF-I was encapsulated using the surface-reforming process, the remaining IGF-I content after fermentation was significantly higher compared with that of the untreated control. Therefore, enteric coating of IGF-I before fermentation might be an effective method for the prevention of IGF-I degradation during fermentation.

Animals↗

PubMed2026

Isolation, identification, and genomic characterization of Staphylococcus aureus phage vB_SauL_202595 and its bacteriostatic application in dairy products.

Staphylococcus aureus is an important pathogen associated with bovine mastitis and dairy product contamination, posing economic and public health risks through the food chain. In this study, a temperate phage, vB_SauL_202595, was isolated from a dairy farm environmental sample using S. aureus SHZ-0127 as the host, and its biological characteristics, genomic features, and antibacterial activity in dairy matrices were evaluated. vB_SauL_202595 lysed 18 of 66 tested S. aureus strains, with a lysis susceptibility rate of 27.3%, including 5 highly susceptible strains, indicating a relatively limited host range. The optimal multiplicity of infection was 0.01, the latent period was approximately 30 min, and the burst size was approximately 316 PFU/cell. The phage remained stable at 4°C-37°C and pH 6-10. Genome analysis showed that vB_SauL_202595 belongs to the class Caudoviricetes, has a genome of 44,503 bp with 33.59% GC content, and encodes 63 predicted proteins. No typical antibiotic resistance genes or major virulence factors were detected; however, integrase and repressor genes were identified, supporting its temperate nature. vB_SauL_202595 inhibited S. aureus SHZ-0127 growth, reduced mature biofilm biomass, and decreased viable bacterial counts in milk and yogurt, with reductions of 1.23 and 1.42 log10 CFU/mL under representative conditions, respectively. From a One Health perspective, these findings provide foundational evidence for reducing S. aureus contamination and related antimicrobial resistance risks along the dairy chain. Overall, vB_SauL_202595 represents a candidate phage resource for dairy-associated S. aureus biocontrol research, but its limited host range and lysogeny-related genes require further safety assessment before food-related applications.IMPORTANCEStaphylococcus aureus is a major pathogen associated with bovine mastitis and a common contaminant in dairy products, causing economic losses and public health risks through the food chain. Although phage-based biocontrol has emerged as a promising strategy for controlling S. aureus contamination in dairy products, systematic evidence regarding phage activity in actual dairy matrices remains limited. In this study, we isolated and characterized a dairy farm environment-derived temperate phage, vB_SauL_202595, and evaluated its biological characteristics, genomic features, host range, stability, biofilm removal ability, and antibacterial performance in milk and yogurt. These findings provide foundational experimental evidence for phage-based dairy biocontrol against S. aureus. However, due to its limited host range and lysogeny-related genomic features, vB_SauL_202595 should be considered a candidate phage resource for further study. Broader validation, including phage-cocktail testing, long-term storage assays, product quality assessment, and regulatory safety evaluation, is needed before practical application.

Staphylococcus aureus↗

PubMed2004

New capillary electrophoresis method for the determination of furosine in dairy products.

A new capillary electrophoresis (CE) method was established for the quantitative determination of furosine in dairy products. Sample preparation and suitable electrophoretic conditions allowed accurate and reproducible quantitation of furosine in dairy products. Sample preparation consisted of drying hydrolyzed samples, redissolving them in 0.2 M NaOH, and purifying them by solid-phase extraction. The electrophoretic separation was carried out in an uncoated capillary maintained at 30 degrees C using 0.1 M phosphate buffer containing the additive hexadecyl trimethylammonium bromide (HDTAB, 1.2 mM) (pH 7.0) under 10 kV voltage and reverse polarity. Coefficients of variation of less than 2.25% for migration time and 5.80% for peak areas indicated that the technique was reproducible. The calibration curve followed a linear relationship with a highly significant (p < 0.01) coefficient of multiple determination (R (2) = 0.997). The limit of quantitation was 0.5 ppm, a concentration that corresponds to 4.5 mg/100 g of protein in milk samples. Furosine concentration (mg/100 g of protein) ranges of different dairy products (raw, pasteurized, UHT, and evaporated milks and yogurt) agreed with ranges previously reported. Therefore, the CE method presented is a suitable technique for the routine assessment of furosine in dairy products.

Animals↗

PubMed1991

Effects of the increasing consumption of dairy products upon iron absorption.

The effect of the increasing consumption of dairy products upon the iron absorption was tested in vivo on volunteers using the extrinsic tag method (with 55 Fe and 59 Fe). The total iron absorption coefficient of a typical French meal and of the same meal after addition of a glass of low-fat skimmed milk or plain yoghurt was measured. Non-heme iron absorption was 2.2% for the standard meal alone, 2.0% with the yogurt and 2.1% with the glass of milk. Total iron absorption (i.e. measured non-heme iron absorption plus estimated heme iron absorption) for the three meals was, respectively, 9.7%, 9.5% and 9.4%. These results suggest that, under real-life conditions, increasing the amount of dairy products probably has no effect upon iron absorption in meals containing appreciable amounts of dairy products.

Adult↗

PubMedDate not supplied

[Milk and dairy products in the prevention and control of cardiovascular diseases].

Highly saturated fat and cholesterol intakes elevate serum cholesterol levels, which is a risk factor for suffering from cardiovascular disease, one of the most important death causes in developed countries. Milk and dairy products, because of their high saturated fat and cholesterol levels, are often included among the forbidden foodstuffs for people with high serum cholesterol levels. But our studies demonstrate that dairy products, including the whole cream ones, don't increase total cholesterol but increase HDL-cholesterol levels. The intake of skimmed dairy products seem to have a preventive effect on the developing of atherosclerosis, because they condition decreases in serum cholesterol levels, specially in people with hyperlipemia. Dairy products are also effective for the control of triglyceridemia, hypertension and other cardiovascular risk factors. When the dietitian introduces nutritional measurements to prevent or stop cardiovascular disease, it is important to know the nutritional status of the person, in order that the fight against cardiovascular disease does not lead to nutritional deficiencies with similar or worse sanitary repercussions than cardiovascular disease itself. Dairy products are excellent sources of proteins, vitamins and minerals. Their regular intake can prevent, whereas their restriction can lead to nutritional deficit and pathologies. The results of our study show that it is not advisable to limit the intake of dairy products, not even whole cream ones. Only if there is a pathology, as hypercholesterolemia, it can be beneficial to consume skimmed and semi-skimmed dairy products.

Animals↗

PubMed2003

Stabilization of returned dairy products by ensiling with straw and molasses for animal feeding.

Returned dairy products which are transferred to landfills might add to the environmental pollution. Such products have a high nutritional value for ruminants, but they should be stabilized to enable their use as cattle feed. The purpose of the current study was to examine stabilization of returned dairy products by ensiling in combinations with straw and molasses for animal feeding. Treatments included combinations of milk and cottage cheese with straw and molasses. Results indicate that such products ensile well with straw, and after 3 d of ensiling the pH decreased to around 4.0. It was necessary to supplement cottage cheese with molasses, to supply a carbohydrate source for the lactic acid fermentation. The major fermentation product was lactic acid. Percentage of ammonia N (of total N) was generally higher in the silages made with cottage cheese than in those made with milk; the highest percentage (16%) was measured in the second experiment in the silages prepared with cottage cheese and straw. The study indicates the potential of stabilizing returned dairy products for animal feeding along with straw and molasses. There may also be potential for large dairy farms, or groups of smaller farms, to ensile waste milk with straw for later use as feed.

Ammonia↗

PubMed2003

[Vitamins stability in fortified dairy products].

High safety of vitamins during vitaminization of dairy products has been shown. Adding of vitamins before pasteurization or sterilization of milk is guaranting its microbiological purity and doesn't change organoleptic quality of dairy products.

Dairy Products↗

PubMedDate not supplied

Enzyme immunoassay of staphylococcal enterotoxins in dairy products with cleanup and concentration by immunoaffinity column.

Two different immunoaffinity columns (IACs) were prepared for detection of staphylococcal enterotoxins (SETs) from dairy products. First, a specific IAC for staphylococcal enterotoxin A (SEA), IAC-1, was prepared by coupling monoclonal antibody (mAb) directed against SEA; second, a polyspecific IAC for SEA, staphylococcal enterotoxin B (SEB), staphylococcal enterotoxin C (SECs), and staphylococcal enterotoxin D (SED), IAC-2, was prepared by coupling a mixture of mAbs against SEA, SECs, and SED, and rabbit IgG against SEB. These columns were applied for detection of SETs in dairy products, after extraction, immunoaffinity chromatography, and enzyme immunosorbent assay (EIA). Overall recoveries from dairy products spiked with 1 ng SEA/25 g averaged 81.2% (range, 76-85%) on IAC-1. The repeated use of IAC-1 was then determined with good efficiency of 91.5%, in more than 10 runs. On the other hand, a recovery yield of 77% of SETs (SEA, SEB, SEC, and SED) from dairy products spiked with 2.5 ng of each enterotoxin per 25 g, was obtained with IAC-2. IAC-2 was also successfully subjected to the chromatography of naturally contaminated foods implicated in staphylococcal food poisoning outbreaks. This new extraction-concentration-immunoaffinity-chromatography method (ECIC) is very useful for improving staphylococcal enterotoxin detection and eliminating matrix effect in EIA of dairy products.

Antibodies↗

PubMed2006

Effects of dairy products naturally enriched with cis-9,trans-11 conjugated linoleic acid on the blood lipid profile in healthy middle-aged men.

BACKGROUND: Interest in the development of dairy products naturally enriched in conjugated linoleic acid (CLA) exists. However, feeding regimens that enhance the CLA content of milk also increase concentrations of trans-18:1 fatty acids. The implications for human health are not yet known. OBJECTIVE: This study investigated the effects of consuming dairy products naturally enriched in cis-9,trans-11 CLA (and trans-11 18:1) on the blood lipid profile, the atherogenicity of LDL, and markers of inflammation and insulin resistance in healthy middle-aged men. DESIGN: Healthy middle-aged men (n = 32) consumed ultra-heat-treated milk, butter, and cheese that provided 0.151 g/d (control) or 1.421 g/d (modified) cis-9,trans-11 CLA for 6 wk. This was followed by a 7-wk washout and a crossover to the other treatment. RESULTS: Consumption of dairy products enriched with cis-9,trans-11 CLA and trans-11 18:1 did not significantly affect body weight, inflammatory markers, insulin, glucose, triacylglycerols, or total, LDL, and HDL cholesterol but resulted in a small increase in the ratio of LDL to HDL cholesterol. The modified dairy products changed LDL fatty acid composition but had no significant effect on LDL particle size or the susceptibility of LDL to oxidation. Overall, increased consumption of full-fat dairy products and naturally derived trans fatty acids did not cause significant changes in cardiovascular disease risk variables, as may be expected on the basis of current health recommendations. CONCLUSION: Dairy products naturally enriched with cis-9,trans-11 CLA and trans-11 18:1 do not appear to have a significant effect on the blood lipid profile.

Adult↗

PubMed1990

The effect of the pH of various dairy products on the survival and growth of Brucella melitensis.

In this study we report the effect of the pH of various dairy products on the survival and growth of Brucella melitensis. The growth patterns of B. melitensis in broth media at different pHs (ranging between 3 and 9) were studied for up to four weeks, to standardize the growth of the organism at each pH. These growth patterns were compared with those of the same organism growing in different dairy products [milk, soft cheese, yoghurt, and buttermilk (shaneena)] under the same growth conditions. This showed that B. melitensis could survive for more than four weeks in broth at a pH of greater than or equal to 5.5, was inhibited in less than three weeks at pH 5 and in one day at pH 4, but could not survive in a pH of less than 4. In dairy products there was a marked drop in the total viable count, and the organism could not be detected after short periods of time. After 72 hours B. melitensis could be detected only in soft cheese, but it was not detectable in any of the dairy products tested after 96 hours. Thus, this study has shown that the survival of B. melitensis in the different dairy products was inversely proportional to the pH of the product.

Brucella↗

PubMedDate not supplied

Dairy products and breast cancer risk: a review of the literature.

BACKGROUND: Dietary elements and, in particular, dairy products have been implicated in the etiology of breast cancer. High saturated fat contents, contaminants such as pesticides, and insulin-like growth factor I (IGF-1) have been hypothesized as possible carcinogenic factors. In contrast, calcium, vitamin D, and conjugated linoleic acid (CLA) all are considered to reduce breast cancer risk. We aim to review the current epidemiological literature on the relationship between the intake of dairy products and breast cancer risk. METHODS: A Medline search was conducted using the key words breast neoplasms and dairy products. Further articles were obtained by cross-matching references of relevant articles. Thirty-nine case-control and 11 cohort studies were identified since 1981. Two meta-analyses and several review articles were also noted. RESULTS: Results from previous studies were analyzed and comparisons were made between each type of study. Controversy exists regarding this subject and we found conflicting evidence in recent literature regarding this hypothesis. CONCLUSION: There is no substantial epidemiological evidence to support a significant link between the intake of dairy products and breast cancer risk.

Breast Neoplasms↗

PubMed1992

The effect of dairy products on iron availability.

Many researchers report substantial reductions in iron availability when dairy products are consumed with solutions of iron. Yet other studies indicate that dairy products have little effect on iron availability when added to complex meals. The conflicting data may be due to differences in the technique used to measure availability, species of animal used, form of iron in the diet, and meal composition. Human studies show superior bioavailability of iron in human milk when compared with cow's milk. Definitive causes for the differences between human and cow's milk have not been identified. Human milk contains lower amounts of casein, phosphate, and calcium, components thought to inhibit iron absorption. More work is needed to identify the factors that influence iron-dairy interactions. The nutritional benefits provided by dairy products outweigh the slight inhibitory effect they may have on iron availability.

Animals↗

PubMed1994

Growth modelling of Listeria monocytogenes and Yersinia enterocolitica in food model systems and dairy products.

The growth potential of Listeria monocytogenes, measured with a gaschromatographic method, was evaluated in model systems simulating dairy products in which NaCl concentration, pH and lipid concentration ranged from values corresponding to matured hard cheeses to some light cheeses and other dairy products. The growth data from the model systems, calculated on the basis of the polynomial models obtained, were compared with values observed for dairy products. Growth parameters of Yersinia enterocolitica in traditional and light cheeses were also available. The comparison between predicted and observed data suggested that individual or interactive effects of chemicophysical variables such as pH, salt and lipid concentration are not sufficient to predict the fate of L. monocytogenes in dairy products. Microstructural factors as well as the pH effect on water binding capacity of proteins could also be implicated.

Cheese↗