Milk and dairy products containing milk fat are major food sources of saturated fatty acids, which have been linked to increased risk of cardiovascularrelated clinical outcomes such as cardiovascular disease (CVD), coronary heart disease (CHD), and stroke. Therefore, current recommendations by health authorities advise consumption of low-fat or fat-free milk. Today, these recommendations are seriously questioned by meta-analyses of both prospective cohort studies and randomized controlled trials (RCTs) reporting inconsistent results. The present study includes an overview of systematic reviews and meta-analyses of follow-up studies, an overview of meta-analyses involving RCTs, and an update on meta-analyses of RCTs (2013-2018) aiming to synthesize the evidence regarding the influence of dairy product consumption on the risk of major cardiovascular-related outcomes and how various doses of different dairy products affect the responses, as well as on selected biomarkers of cardiovascular disease risk, i.e., blood pressure and blood lipids. The search strategies for both designs were conducted in the MEDLINE, EMBASE, Cochrane Central Register of Controlled Trials, Cochrane Database of Systematic Reviews, and Web of Science databases from their inception to April 2018. From the 31 full-text articles retrieved for cohort studies, 17 met the eligibility criteria. The pooled risk ratio estimated for the association between the consumption of different dairy products at different dose-responses and cardiovascular outcomes (CVD, CHD, and stroke) showed a statistically significant negative association with RR values <1, or did not find evidence of significant association. The overview of 12 meta-analyses involving RCTs as well as the updated meta-analyses of RCTs did not result in significant changes on risk biomarkers such as systolic and diastolic blood pressure and total cholesterol and LDL cholesterol. Therefore, the present study states that the consumption of total dairy products, with either regular or low fat content, does not adversely affect the risk of CVD.
This study was carried out to determine optimum conditions (beta-cyclodextrin concentration, mixing time, and holding time) for cholesterol removal from pasteurized nonhomogenized milk at 4 degrees C on a commercial scale by adding beta-cyclodextrin in a specially designed bulk mixer tank. The beta-cyclodextrin (0.4, 0.6, 0.8, and 1.0%) removed from 65.42 to 95.31% of cholesterol at 4 degrees C in 20 min. Treatment of milk with 0.8 and 1.0% (wt/vol) beta-cyclodextrin was no better than treatment with 0.6% beta-cyclodextrin. Maximum cholesterol removal was seen with 6 h of treatment. The beta-cyclodextrin cholesterol complex was precipitated from milk during 20 min without stirring at 4 degrees C and removed by centrifugation. After separating the milk, approximately 0.35% of residual beta-cyclodextrin remained in the skim fraction and 0.1% in the cream from milk treated with 0.6% beta-cyclodextrin. The rest of the beta-cyclodextrin was complexed with the cholesterol and eliminated via the discharger of the separator. Individual fatty acid and triglyceride compositions did not differ between control milk and milk treated with 0.6% beta-cyclodextrin.
Eight wild-type strains belonging to lactococci, lactobacilli or leuconostoc species were tested as starter cultures in the production of semi-hard goat's milk cheese. The screening of the strains in cheesemaking was in a laboratory scale production. Eleven batches were produced using a combination of the strains in different proportions as starters. Two control batches were made, one from raw milk without starter and another from pasteurized milk with a commercial starter. The strains used in the cheeses that received the best scores in the laboratory scale production were assayed in a pilot scale cheesemaking process. The control batch was produced from raw milk without starter. The starter containing Lactococcus lactis subsp lactis IFPL 359, Lactobacillus casei subsp casei IFPL 731, Lactobacillus plantarum IFPL 935, Leuconostoc mesenteroides subsp dextranicum IFPL 709 and Leuconostoc paramesenteroides IFPL 705 provided the cheeses with the best characteristics after 60 d of ripening. Lactococci were the most abundant ffora in the cheeses, and lactobacilli attained high counts on conclusion of ripening. The cheeses presented nitrogen fractions higher than in the control. The experimental cheeses displayed small, evenly-distributed openings and were awarded maximum scores for ffavor, texture and general acceptability. goat's milk cheese 1starter cultures Ilactic acid bacteria 1cheese ripening Résumé -Évaluation d'un levain spécifique pour la fabrication d'un fromage de chèvre à pâte semi-dure. Huit souches sauvages de lactocoques, de lactobacilles et de leuconostocs ont été testées en tant que levain pour la fabrication de fromages de chèvre à pâte semi-dure. L'étude des souches, dans un premier temps, a été réalisée au laboratoire. Onze levains, composés de différents mélanges des 8 souches, ont été utilisés pour la fabrication de fromages. Deux fabrications témoins, l'une à base de lait cru sans levain et l'autre à base de lait pasteurisé ensemencé avec un levain du commerce, ont aussi été réalisées. Après évaluation de la qualité des fromages obtenus, les meilleurs levains ont été testés à l'échelle pilote. Le levain contenant les souches Lactococcus lactis subps lactis IFPL 359, Lactobacillus casei subsp casei IFPL 731, Lactobacillus plantarum IFPL 935, Leuconostoc mesenteroides subsp dextranicum IFPL 709 et Leuconostoc paramesenteroides IFPL 705 a donné les meilleurs fromages, après 60 j d'affinage. À l'issue de la période d'affinage, la flore de ces fromages était composée en majorité de lactocoques. Les lactobacilles étaient aussi très • Present address (January-December 1992):
8Current information about the nutritional composition of milk fat is required for the consumer and therefore 9 essential for the successful development of dairy industries as well as marketing their products. The progress 10 in the knowledge concerning some milk fat components that possess biological properties and health benefits 11 beyond their nutritional significance, have a growing interest in the dairy industry to design and formulate 12 products that incorporate specific bioactive components derived from milk. 13In the last two decades, special attention has been paid to the fatty acid (FA) composition on all short, 14 medium chain and branched fatty acid as well as linoleic conjugated acid (CLA) in milk and dairy products. 15Trans monounsaturated fatty acids profiles from dairy fat has gained increasing relevance because may have
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
customersupport@researchsolutions.com
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.