Effect of fresh cow milk and pasteurization milk toward lactate in soccer players accompanied by physical activity

Syafriani, Rini; Mulyawan, Rizki; Apriantono, Tommy; Adnyana, I Ketut

doi:10.23736/s0393-3660.20.04511-8

Cited by 1 publication

(2 citation statements)

References 26 publications

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“…Cow's milk has been shown to significantly improve workout performance and muscle recovery in a few previous scientific investigations [7]. One research that is indeed similar to recent ones focuses at how ingesting cow milk for a short period of time affects lactate, finding that it drops significantly lower than average [34]. The contents of pasteurized cow's milk and fresh cow's milk have a tendency to possess an effect that is vastly different from one another.…”

Section: Discussionmentioning

confidence: 81%

“…One of these investigations, which examined the efficacy of milk in the recovery of climber individuals, found that the treatment drastically improved the athletes' ability to recover. But, unfortunately, this was not accomplished by administering treatment for a significant amount of time [34]. No research were discovered during the authoring of this study that measured the effect of milk consumption on hemoglobin, a marker of energy production during strenuous exercise.…”

Section: Discussionmentioning

confidence: 98%

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Short-term effects of milk (both unpasteurized and pasteurized) on active adolescence hemoglobin

Sumarjo

Sumaryanti

Mulyawan

et al. 2023

Fiz Pol

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Milk consumption is one of the beverages options for the recovery phase. On the basis of the manufacturing procedure, raw and pasteurized cow's milk are distinguished, but no one has investigated the effect of milk consumption on the hemoglobin levels of active people; some studies only analyze the effect of milk consumption on fitness and recovery advantages. Objective: The aim of this study is to compare the hemoglobin levels of active adolescents who consumed fresh cow's milk versus pasteurized milk for three consecutive weeks. It is intended that the three-week treatment will have a good effect on hemoglobin levels, hence enhancing physical performance. Methods: Using a quasi-experimental study with a Pretest-Posttest Randomized-Groups Design for three consecutive weeks of milk feeding twice daily per group. Twenty-four university football players were divided into three groups using the approach of purposive sampling: the fresh cow's milk (SSS) group, the pasteurized milk (SP) group, and the mineral water control group (K). The tool utilized to measure body composition is the Karada Scan Body Fat Omron HBF-356, while the Easy Touch GCHb is used to collect data on hemoglobin. Subjects participated voluntarily and were willing to have blood tested through capillaries before, immediately after, and 30 minutes after exercise. The analysis data uses paired t-test and ANOVA calculations to find differences within and between groups. Results: Hemoglobin immediately after exercise (0) in the post-test (three weeks after treatment) increased significantly (0.020 < 0.05) compared to hemoglobin before exercise (-) in the pre-test (before three weeks of intervention) in all three groups (fresh milk, pasteurized milk, and mineral water). Upon further examination, it was determined that there was a highly significant difference in hemoglobin levels (0.010 < 0.05) between fresh cow's milk and pasteurized milk immediately after exercise (0) in the post-test (after three weeks of treatment). In contrast, there were no significant differences (p-value > 0.05) for the remaining calculations, both within and between subgroups.Conclusions: After three consecutive weeks of milk consumption, there was no significant variation in the amount of hemoglobin in the blood. To optimize the different elements that can affect the acceleration of the increase in hemoglobin in the blood, it is recommended that further study be conducted to intervene with milk and additional meal intake alongside physical activity.

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Section: Discussionmentioning

confidence: 81%

Section: Discussionmentioning

confidence: 98%