It also results from the production of acid curdled cheeses, such as cottage cheese. Lactose content is generally lower in acid whey, but the mineral content normally exceeds that of sweet whey [18,20]. Although fans of raw milk believe it tastes better and offers more nutrients than processed milk, raw milk is not pasteurized and may harbor harmful bacteria including Salmonella, Listeria and E.
Homogenization — the process of breaking the fat globules in milk into smaller units — has no known adverse health effects (49). To increase its shelf life and safety, commercial milk is pasteurized and homogenized. The purpose of homogenization is to increase the shelf life of milk and to give it a richer taste and whiter color.
Almond milk is the product of almonds and water, and it is available in sweetened and unsweetened forms. A 252-gram of evaporated milk provides the following nutritional values (18). Despite being sweet, evaporated milk contains no added sugar or additional ingredients. However, buttermilk is very close to regular milk in nutritional value.
- Spoiled milk has a strong, sour odor and lumpy texture caused by excess bacteria producing lactic acid, which curdles the protein in milk and produces off odors.
- Choose fish, poultry, beans, and nuts; limit red meat and cheese; avoid bacon, cold cuts, and other processed meats.
- Different pre-treatments of cheese milk have been developed to incorporate native or denatured WP in the cheese matrix.
- Lactose and minerals represent most to its dry mass, but residual fat and non-thermally precipitated nitrogen components are also present.
- WPH can also form flexible edible films, as is the case of WPC or WPI.
Further, India produces milk at less cost because of cheap labour and unique integration of animal husbandry practices with traditional agriculture. Lactose enhances absorption of calcium and magnesium, stimulates bifidobacteria in the colon, is less cariogenic and suitable for patients suffering from diabetes. Lactulose, an isomer of lactose, is produced from a lactose hydrate in heated milk and acts as a prebiotic to bifidobacteria as lactulose is not hydrolyzed in the small intestine. Conjugated linoleic acid is antioxidant and may play a role in the prevention of breast cancer and colon cancer, reduction in chronic inflammation, increase in bone density and normalization of blood glucose level (Chandan, 2000).
Dairy Products
In view of the nutraceutical and functional potential of SCW from buffalo’s milk processing, Sommella et al. studied the SCW profile. In this approach, the authors isolated a peptide fraction (obtained from α, β and k caseins), with molecular weights lower than 3 kDa and revealed a high complex profile using an LC-HRMS-based method. The peptidomic analysis indicated the presence of peptides with possible health benefits [6]. A study conducted by Monari et al. reported the enzymatic valorization of the protein fraction of SCW by means of UF with membrane cut-offs from 0.5 to 4 kDa. The protein-enriched fractions were used for the optimization of enzyme-based digests envisaging the production of potentially bioactive peptides [72].
What Are Dairy Products?
Millions of people around the world rely on a variety of dairy products and foods for a delicious, nutritious way to balance their diet. Whether you rely on milk or yogurt for your overnight oats or cheese on your taco, there are countless ways to enjoy dairy items in your everyday life. It is generally recommended that children, pregnant women, older people and those who are unwell avoid unpasteurised milk and milk products. Individuals who are allergic or intolerant to milk and dairy products may try to avoid them. For such people, eating dairy products such as yoghurt in small quantities may be helpful. A huge variety of food products are made from cow’s milk, such as cheese, cream, butter, and yogurt.
Milk has also been linked to other adverse effects, such as an increased risk of acne and prostate cancer. Most often, allergic symptoms are caused by whey proteins called alpha-lactoglobulin and beta-lactoglobulin, but they can also be due to caseins (35). Being a rich source of calcium, milk may promote increased bone mineral density, cutting your risk of osteoporosis. Milk and its products have also been linked to reduced blood pressure. As a public health strategy, fortifying milk products with vitamin D is common and even mandatory in some countries (17).
However, there is insufficient scientific evidence to support this caution. The review further concluded that there was no evidence of an increase in vascular disease; rather, the incidence of stroke and heart disease was about 15% lower in the subjects with the highest intakes of milk. Evidence from cohort studies suggests that though milk consumption raises cholesterol level, milk is protective against vascular disease. Milk and dairy products are the major food source of calcium and protein in most developed countries, including Australia. One litre of milk can provide approximately 1200 mg of calcium, representing more than the daily requirement for calcium. A study for lactose production using SCW and evaluation of the crystallization process at different pH levels and concentration factors was described by Pisponen et al.
Casein
The principal problem was the fouling phenomena and protein–membrane interactions, that inhibited a complete separation between whey proteins and peptides. However, the authors refer that the UF process followed by NF allowed for the separation of one pure fraction including whey proteins and peptides, and of another with 80% of the original lactose concentrated. The membranes used in this study were based on Polyethersulfone (PESH), Polysulfone (PS) or Regenerated Cellulose (RC) for the UF process while for the NF Process one with Composite Thin Film was used [35]. In the past, economical and easy solutions were used by dairy industries to discard SCW such as spreading of the product on fields or elimination in rivers, lakes and ocean [33].
Milk 101: Nutrition Facts and Health Effects
Heating results in a slight decrease in several vitamins, but this loss is not significant from a health perspective (50, 51, 52). Homogenization does not have any adverse effects on nutritional quality (49). Homogenization is the process of breaking these fat globules into smaller units. Therefore, it needs to be quickly cooled down after heating to keep any surviving bacteria from multiplying. As a general recommendation, excessive consumption of milk should be avoided.
Membrane filtration has been important in concentrating desirable whey components and removing others. Equally important has also been the evolution of drying technologies [42]. Processing steps in the manufacture of WPC and WPI may sometimes cause some protein denaturation, which tends to affect their functionality [43,61]. In the production of WPC and WPI, the most popular techniques for the pre-concentration of whey are UF and/or DF, as well as some other membrane processes such as NF reverse osmosis (RO), electrodialysis (ED) and microfiltration (MF) [62]. To produce WPC or WPI the UF/DF process is employed and, afterwards, the concentrated whey is pasteurized, evaporated and dehydrated (Figure 2). WPH contain about 80% of proteins that have been hydrolyzed by specific enzymes; therefore, they are more easily metabolized and have nutraceutical properties [10,21,45].
Fatty acids present in milk fat do not increase the serum cholesterol level but lower the surface tension and provide barrier to pathogens apart from decreasing pH to help protein digestion. Lysozyme (Lz) destroys bacterial cell wall and chitin cell wall components of most fungi. It also stimulates the growth of probiotic bifidobacteria by supplying -NAG-NAM, a bacterial cell wall hydrolysate component, a lactalbumin – a calcium-binding protein – enhances calcium absorption (Chandan, 2000). Milk and milk products are an excellent source of vitamins and minerals, particularly calcium. Milk has significant amounts of vitamin A and B vitamins such as thiamine, riboflavin and nicotinic acid, but is a poor source of vitamin C and vitamin E.
SCW obtained from ovine whey is generally characterized by a higher protein content [6,14] and contains ca. 6.71% dry matter, 0.49% of proteins, 0.53% fat and 2.08% of minerals [15]. Lactose, the main solid component of CW, representing 70–75% of the total solids, is responsible for the high values for BOD and COD [3,9,21]. https://personal-accounting.org/ World production of bovine whey was estimated around 160 million tons per year [22]. The global production of cheese was expected to reach 21 million tons in 2020. About 50% of this whey is considered waste, used as animal feed, biofertilizer in irrigation systems, or discharged without treatment [21,22,24,25].
However the Indian dairy industry is making advancement in this direction. It is a useful resource of nutrients containing about 50% of the solids of milk [1]. Whey production is steadily growing, and its high organic content is an important by products of milk environmental and health issue. Like milk, whey may have different origins (e.g., goat, sheep, and buffalo), but the most relevant in terms of production volume and economical value is that obtained from cow milk processing.