Health Benefits of Milk and Milk Products

Akram, Muhammad; Sami, Maliha; Ahmed, Olatunde; Onyekere, Peculiar Feenna; Egbuna, Chukwuebuka

doi:10.1007/978-3-030-42319-3_12

Cited by 8 publications

(9 citation statements)

References 23 publications

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“…Milk and dairy products have long been a key element in the human diet because they provide a matrix of nutritional compounds, including fats, proteins, vitamins, antioxidants, and minerals [1,2]. In addition to their nutritional value, the consumption of dairy products is also associated with health benefits [3]. Simultaneously, a recent report by the Center for Disease Control stated that consumption of raw dairy products is linked to foodborne illness; dairy products are the second main source of pathogenic microorganisms for humans, causing 14% of foodborne illnesses and 10% of deaths [4].…”

Section: Introductionmentioning

confidence: 99%

Hygienic quality of raw and fermented cow milk in the local milk sector of the Liptako-Gourma area in Niger

et al. 2022

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Background and Aim: Milk is a food of high nutritional value, which occupies an undeniable place in the human food ration, but is an ideal medium for microbial growth. This study aims to assess the hygienic quality of local raw and fermented milk from the Liptako-Gourma region in Niger. Materials and Methods: We performed physical and bacteriological analyses on 330 samples of bovine milk from local breeds, including 110 individual milk samples (per cow), 110 fermented milk samples, and 110 blended milk samples. The microbiological parameters were determined using standard methods. Results: The physical analysis revealed temperatures during sample collection for all milk types between 35.2°C and 37.8°C. The average pH of fermented milk varied between 3.16 and 4.92 and those of individual and blended raw milks between 5.42 and 6.98. The titratable acidity varied from 15° to 18.1°D for raw milk and between 59° and 122°D for fermented milk. The average density of individual and blended milks ranged between 1.028 and 1.035. Regionally, milk samples from Tillaberi had a significantly higher aerobic mesophilic germ (GAM) load (7.42 ± 0.53 × 107 Colony-forming unit/mL; p = 0.0025) compared to the Dosso and Niamey regions. The prevalence of Staphylococcus aureus, Escherichia coli, and Salmonella spp. were 86.36%, 12.73%, and 20.91%, respectively, in fermented milk. Phenotypic identification pointed toward three genera: E. coli (30.76% ± 0.25%), S. aureus (20.58% ± 0.14%), and Salmonella spp. (2.74 ± 0.04%). Conclusion: The present data suggest that milk samples collected from three regions in Liptako-Gourma had low quality; further, some of the bacteria identified (E. coli, S. aureus, and Salmonella spp.) could be potential foodborne pathogens.

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Section: Introductionmentioning

confidence: 99%

Hygienic quality of raw and fermented cow milk in the local milk sector of the Liptako-Gourma area in Niger

et al. 2022

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“…The World Health Organization has developed certain standards for the use of yoghurt internationally [1]. Many studies have used probiotic or health bacteria from yoghurt cultures [2][3]. The role of probiotics on gut flora and as primary immune system has been widely studied.…”

Section: Introductionmentioning

confidence: 99%

Effect of Starter Culture on Bacterial Activity and Nutritive Value of Fruit Yoghurt

Mukhtar

2022

IJNFS

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Yoghurt is a cultured, semisolid and curdled food product. It is made from fermented milk by a bacterium. Whereas, the fruit yoghurts are milk products that are fermented by special cultures of Lacto bacteria. The aim of the study was to examine the nutritional quality by proximate analysis and also to find out microbiological status by total bacterial and plate count of fruit yoghurt. The variation in nutritive value and microbiological load among fresh and stored fruit yoghurt was also evaluated. The results revealed that the carbohydrates are increased in commercial yoghurt and decreased after storage in both types of yoghurts. Similarly, moisture, Ash, fat, protein and acidity were significantly increased after storage in both types of yoghurts. The pH values were significantly decreased during storage. Fruit curd was highly acidified rather than fruit yoghurts. The total viable count was also highly significant in both types of yoghurt during storage. High bacterial activity was found in fruit curd than in fruit yoghurt. Lactobacilli were identified in all fruit curd than in fruit yoghurt thermophilic bacteria were also detected.

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“…Food is an essential ingredient to sustain life which can be obtained from plant and animals. Milk is one of such foods which can be obtained from animal sources (Beshart, 1982;Akram et al, 2020), and it has been established as natural and nature's most complete food due to its endorsed nutrient (Protein, carbohydrates, minerals, vitamins) (Everett and McLeod, 2005;Egbuna and Dable-Tupas, 2020).…”

Section: Introductionmentioning

confidence: 99%

Determination of Microbial and Physicochemical Qualities of Six Brands of Yoghurt Sold in Ogwashi-Uku Metropolis

Oni¹,

Edward²,

Iloh³

et al. 2022

IJPH

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Yoghurt is a fermented dairy product, rich in protein content and possesses a gel-like texture. This study was undertaken to assess consumer preferences for yoghurt and to compare the nutritional, sensory, microbial and physiochemical qualities of six brands of yoghurt. The sensory analysis for color, taste and consistency were carried out, and it was observed that product A has a normal taste, while product B - E possesses a sweet taste, while product F has a sour taste, possessing a custard-like consistency. The total cultural heterotrophic bacterial and fungal count was observed, and product D possess a higher bacteria count, while product A possess a higher fungal count (Cfu/mL). A sensitivity culture test was carried out on five different bacteria isolate using the following antibiotics agents: Amoxicillin (AMI), Streptomycin (S), Chloramphenicol (CH), Norfloxacin (N), ciprofloxacin (CPX), Erythromycin (E), Gentamycin (CN), Rifampicin (RD), Ampiclox (APX), and Levofloxacin (Lev). The result showed that Bacillus coagulans was resistance to all the antibiotics. The result of this study further indicated poor microbiological standards of commercial yoghurts sold in Ogwashi-uku market in Delta state at the time of this research. It is recommended that yoghurt stored without a refrigerator over one day should be consumed to avoid an outbreak of contamination which can be called food poisoning. Also, manufacturers should apply hygienic processes when producing yoghurt to avoid contamination. Finally, yoghurt manufacturers and vendors should avoid long exposure of yoghurt, also quality control (QC) measures including good manufacturing practices (GMPS) should be encouraged.

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Health Benefits of Milk and Milk Products

Cited by 8 publications

References 23 publications

Hygienic quality of raw and fermented cow milk in the local milk sector of the Liptako-Gourma area in Niger

Hygienic quality of raw and fermented cow milk in the local milk sector of the Liptako-Gourma area in Niger

Effect of Starter Culture on Bacterial Activity and Nutritive Value of Fruit Yoghurt

Determination of Microbial and Physicochemical Qualities of Six Brands of Yoghurt Sold in Ogwashi-Uku Metropolis

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