Dairy product

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Milk products and production relationships Milkproducts v2.svg
Milk products and production relationships

Dairy products or milk products, also known as lacticinia, are food products made from (or containing) milk. [lower-alpha 1] [1] The most common dairy animals are cow, water buffalo, nanny goat, and ewe. Dairy products include common grocery store food around the world such as yogurt, cheese, milk and butter. [2] [3] A facility that produces dairy products is a dairy . [lower-alpha 2] [4] Dairy products are consumed worldwide to varying degrees. [5] Some people avoid some or all dairy products because of lactose intolerance, veganism, or other health reasons or beliefs.

Contents

Types of dairy product

Milk

All dairy products derive from milk Milk glass.jpg
All dairy products derive from milk
Condensed milk Tin of condensed milk.jpg
Condensed milk

Milk is produced after optional homogenization or pasteurization, in several grades after standardization of the fat level, and possible addition of the bacteria Streptococcus lactis and Leuconostoc citrovorum . Milk can be broken down into several different categories based on type of product produced, including cream, butter, cheese, infant formula, and yogurt.

Milk varies in fat content. Skim milk is milk with zero fat, while whole milk products contain fat.

Milk is an ingredient in many confectioneries. Milk can be added to chocolate to produce milk chocolate.

Cream

Whipped cream Strawberry Milkshake Whipped Cream.jpg
Whipped cream
Cream and fermented cream

Butter

Butter, mostly milk fat, produced by churning cream

Fermented

Kefir is a fermented probiotic dairy drink Kefir glass london feb 10.jpg
Kefir is a fermented probiotic dairy drink

Fermented milk products include:

Yogurt

Yogurt, milk fermented by thermophilic bacteria, mainly Streptococcus salivarius ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus sometimes with additional bacteria, such as Lactobacillus acidophilus

Cheese

Cheese, produced by coagulating milk, separating curds from whey, and letting it ripen, generally with bacteria, and sometimes also with certain molds.

Custard

Frozen

Ice cream Central Monterrey Ice Cream.jpg
Ice cream

Casein

  • Casein, milk proteins
  • Caseinates, sodium or calcium salts of casein
  • Milk protein concentrates and isolates
  • Whey protein concentrates and isolates, reduced lactose whey
  • Hydrolysates, milk treated with proteolytic enzymes to alter functionality
  • Mineral concentrates, byproduct of demineralizing whey

Consumption patterns worldwide

Rates of dairy consumption vary widely worldwide. High-consumption countries consume more than 150 kilograms (330 lb) per capita per year. These countries are: Argentina, Armenia, Australia, Costa Rica, most European countries, Israel, Kyrgyzstan, North America and Pakistan. Medium-consumption countries consume 30 kilograms (66 lb) to 150 kg per capita per year. These countries are: India, Iran, Japan, Kenya, Mexico, Mongolia, New Zealand, North and Southern Africa, most of the Middle East, and most of Latin America and the Caribbean. Low-consumption countries consume under 30 kg per capita per year. These countries are: Senegal, most of Central Africa, and most of East and Southeast Asia. [5] [6]

Lactose levels

For those with some degree of lactose intolerance, considering the amount of lactose in dairy products can be important to health.

Dairy productAmount of lactose
MilkHighest
Butter Minimal (made from milk fat)
Hard cheese Very low
Soft cheeseMore than hard cheese

Intolerance and health research

Dairy products may upset the digestive system in individuals with lactose intolerance or a milk allergy. [7] [8] [9] People who experience lactose intolerance usually avoid milk and other lactose-containing dairy products, which may cause mild side effects, such as abdominal pain, bloating, diarrhea, gas, and nausea. [7] [8] Such individuals may use non-dairy milk substitutes.

Cancer

The American Institute for Cancer Research (AICR), World Cancer Research Fund International (WCRF), Cancer Council Australia (CCA) and Cancer Research UK have stated that there is strong evidence that consumption of dairy products decreases risk of colorectal cancer. [10] [11] [12] [13] The AICR, WCRF, CCA and Prostate Cancer UK have stated that there is limited but suggestive evidence that dairy products increase risk of prostate cancer. [10] [11] [12] [14] [15] The American Cancer Society (ACS) have stated that because dairy products "may lower the risk of some cancers and possibly increase the risk of others, the ACS does not make specific recommendations on dairy food consumption for cancer prevention." [16]

It has been suggested that consumption of insulin-like growth factor 1 (IGF-1) in dairy products could increase cancer risk, particularly prostate cancer. [17] [18] However, a 2018 review by the Committee on Carcinogenicity of Chemicals in Food, Consumer Products and the Environment (COC) concluded that there is "insufficient evidence to draw any firm conclusions as to whether exposure to dietary IGF-1 is associated with an increased incidence of cancer in consumers". [18] The COC also stated it is unlikely that there would be absorption of intact IGF-1 from food by most consumers. [19]

A 2019 review concluded that higher-quality research was needed to characterise valid associations between dairy consumption and risk of and/or cancer-related mortality. [20] A 2021 umbrella review found strong evidence that consumption of dairy products decreases risk of colorectal cancer. [21] Fermented dairy is associated with significantly decreased bladder cancer and colorectal cancer risk. [22]

A 2023 review found no association between consumption of dairy products and breast cancer. [23]

Cardiovascular disease

The American Medical Association (AMA) recommends that people replace full-fat dairy products with nonfat and low-fat dairy products. [24] In 2017, the AMA stated that there is no high-quality clinical evidence that cheese consumption lowers the risk of cardiovascular disease. [25] In 2021, they stated that "taken together, replacing full-fat dairy products with nonfat and low-fat dairy products and other sources of unsaturated fat shifts the composition of dietary patterns toward higher unsaturated to saturated fat ratios that are associated with better cardiovascular health". [24]

In 2017, the National Heart Foundation of New Zealand published an umbrella review which found an "overall neutral effect of dairy on cardiovascular risk for the general population". [26] Their position paper stated that "the evidence overall suggests dairy products can be included in a heart-healthy eating pattern and choosing reduced-fat dairy over full-fat dairy reduces risk for some, but not all, cardiovascular risk factors". [27]

In 2019 the National Heart Foundation of Australia published a position statement on full fat dairy products, "Based on current evidence, there is not enough evidence to recommend full fat over reduced fat products or reduced fat over full fat products for the general population. For people with elevated cholesterol and those with existing coronary heart disease, reduced fat products are recommended." [28] The position statement also noted that the "evidence for milk, yoghurt and cheese does not extend to butter, cream, ice-cream and dairy-based desserts; these products should be avoided in a heart healthy eating pattern". [28]

Recent reviews of randomized controlled trials have found that dairy intake from cheese, milk and yogurt does not have detrimental effects on markers of cardiometabolic health. [29] [30]

Other

Consumption of dairy products such as low-fat and whole milk have been associated with an increased acne risk, however, as of 2022 there is no conclusive evidence. [31] [32] [33] Fermented and low-fat dairy products are associated with a decreased risk of diabetes. [34] [35] Consumption of dairy products are also associated with a decreased risk of gout. [36]

A 2023 review found that higher intake of dairy products is significantly associated with a lower risk of inflammatory bowel disease. [37]

Avoidance on principle

Some groups avoid dairy products for non-health-related reasons. Some religions restrict or do not allow the consumption of dairy products. For example, some scholars of Jainism advocate not consuming any dairy products because dairy is perceived to involve violence against cows. [38] Orthodox Judaism requires that meat and dairy products not be served at the same meal, served or cooked in the same utensils, or stored together, as prescribed in Deuteronomy 14:21. [39]

Veganism is the avoidance of all animal products, including dairy products, most often due to the ethics regarding how dairy products are produced. The ethical reasons for avoiding meat and dairy products include how dairy is produced, how the animals are handled, and the environmental effect of dairy production. [40] [41] According to a report of the United Nations' Food and Agriculture Organization in 2010 the dairy sector accounted for 4 percent of global human-made greenhouse gas emissions. [42] [43]

See also

References and notes

Notes

  1. Milk always comes from a mammal.
  2. or dairy factory

Related Research Articles

<span class="mw-page-title-main">Lactose</span> Carbohydrate

Lactose, or milk sugar, is a disaccharide sugar synthesized by galactose and glucose subunits and has the molecular formula C12H22O11. Lactose makes up around 2–8% of milk (by mass). The name comes from lact (gen. lactis), the Latin word for milk, plus the suffix -ose used to name sugars. The compound is a white, water-soluble, non-hygroscopic solid with a mildly sweet taste. It is used in the food industry.

<span class="mw-page-title-main">Milk</span> White liquid produced by the mammary glands of mammals

Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest solid food. Immune factors and immune-modulating components in milk contribute to milk immunity. Early-lactation milk, which is called colostrum, contains antibodies that strengthen the immune system and thus reduce the risk of many diseases. Milk contains many nutrients, including protein and lactose.

<span class="mw-page-title-main">Vegetarian cuisine</span> Food not including meat

Vegetarian cuisine is based on food that meets vegetarian standards by not including meat and animal tissue products.

<span class="mw-page-title-main">Butter</span> Dairy product

Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures.

<span class="mw-page-title-main">Yogurt</span> Food produced by bacterial fermentation of milk

Yogurt is a food produced by bacterial fermentation of milk. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Cow's milk is most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt. The milk used may be homogenized or not. It may be pasteurized or raw. Each type of milk produces substantially different results.

<span class="mw-page-title-main">Whey</span> Liquid remaining after milk has been curdled and strained

Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacturing of cheese or casein and has several commercial uses. Sweet whey is a byproduct resulting from the manufacture of rennet types of hard cheese, like cheddar or Swiss cheese. Acid whey is a byproduct brought out during the making of acid types of dairy products, such as strained yogurt.

<span class="mw-page-title-main">Cottage cheese</span> Type of cheese

Cottage cheese is a curdled milk product with a mild flavor and a creamy, heterogeneous, soupy texture. It is made from skimmed milk by draining curds but retaining some of the whey and keeping the curds loose. An essential step in the manufacturing process distinguishing cottage cheese from other fresh cheeses is the addition of a "dressing" to the curd grains, usually cream, which is mainly responsible for the taste of the product. Cottage cheese is not aged.

<span class="mw-page-title-main">Buttermilk</span> Fermented dairy drink

Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. As most modern butter in western countries is not made with cultured cream but uncultured sweet cream, most modern buttermilk in western countries is cultured separately. It is common in warm climates where unrefrigerated milk sours quickly.

<span class="mw-page-title-main">Whey protein</span> Protein supplement

Whey protein is a mixture of proteins isolated from whey, the liquid material created as a by-product of cheese production. The proteins consist of α-lactalbumin, β-lactoglobulin, serum albumin and immunoglobulins. Glycomacropeptide also makes up the third largest component but is not a protein. Whey protein is commonly marketed as a protein supplement, and various health claims have been attributed to it. A review published in 2010 in the European Food Safety Authority Journal concluded that the provided literature did not adequately support the proposed claims.

Butterfat or milkfat is the fatty portion of milk. Milk and cream are often sold according to the amount of butterfat they contain.

<span class="mw-page-title-main">Plant milk</span> Milk-like drink made from plant-based ingredients

Plant milk is a plant beverage with a color resembling that of milk. Plant milks are non-dairy beverages made from a water-based plant extract for flavoring and aroma. Plant milks are consumed as alternatives to dairy milk, and may provide a creamy mouthfeel.

<span class="mw-page-title-main">Milk substitute</span> Alternative substance that resembles milk

A milk substitute is any substance that resembles milk and can be used in the same ways as milk. Such substances may be variously known as non-dairy beverage, nut milk, grain milk, legume milk, mock milk and alternative milk.

<span class="mw-page-title-main">Kashk</span> Range of dairy products

Kashk, qurut, chortan, or aaruul and khuruud is a range of dairy products popular in Middle Eastern cuisine, Caucasian cuisine, and Central Asian cuisine. Kashk is made from strained yogurt, drained buttermilk or drained sour milk by shaping it and letting it dry. It can be made in a variety of forms, like rolled into balls, sliced into strips, and formed into chunks.

<i>Streptococcus thermophilus</i> Species of bacterium

Streptococcus thermophilus formerly known as Streptococcus salivarius subsp. thermophilus is a gram-positive bacterium, and a fermentative facultative anaerobe, of the viridans group. It tests negative for cytochrome, oxidase, and catalase, and positive for alpha-hemolytic activity. It is non-motile and does not form endospores. S. thermophilus is fimbriated.

<span class="mw-page-title-main">Camel milk</span> Milk produced by female camels

Camel milk is milk from female camels. It has supported nomad and pastoral cultures since the domestication of camels millennia ago. Herders may for periods survive solely on the milk when taking the camels on long distances to graze in desert and arid environments, especially in parts of the Middle East, North Africa and the Horn of Africa. The camel dairy farming industry has grown in Australia and the United States, as an environmentally friendly alternative to cow dairy farming using a species well-adapted to arid regions.

<span class="mw-page-title-main">Strained yogurt</span> Yogurt thickened by draining whey

Strained yogurt, Greek yogurt, yogurt cheese, sack yogurt or kerned yogurt is yogurt that has been strained to remove most of its whey, resulting in a thicker consistency than normal unstrained yogurt, while still preserving the distinctive sour taste of yogurt. Like many types, strained yogurt is often made from milk enriched by boiling off some water content, or by adding extra butterfat and powdered milk. In Europe and North America, it is often made from low-fat or fat-free cow's milk. In Iceland, a similar product named skyr is made.

<span class="mw-page-title-main">Diet and cancer</span> Connections between dietary habits and cancer

Dietary factors are recognized as having a significant effect on the risk of cancers, with different dietary elements both increasing and reducing risk. Diet and obesity may be related to up to 30–35% of cancer deaths, while physical inactivity appears to be related to 7% risk of cancer occurrence.

A bland diet is a diet consisting of foods that are generally soft, low in dietary fiber, cooked rather than raw, and not spicy. It is an eating plan that emphasizes foods that are easy to digest. It is commonly recommended for people recovering from surgery or conditions affecting the gastrointestinal tract.

<span class="mw-page-title-main">Kefir</span> Fermented milk drink made from kefir grains

Kefir is a fermented milk drink similar to a thin yogurt or ayran that is made from kefir grains, a specific type of mesophilic symbiotic culture. It is prepared by inoculating the milk of cows, goats, or sheep with kefir grains.

<span class="mw-page-title-main">Sour cream</span> Fermented dairy product

Sour cream is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream. Its name comes from the production of lactic acid by bacterial fermentation, which is called souring. Crème fraîche is one type of sour cream with a high fat content and less sour taste.

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Further reading